Creamy Mac N "Nooch" Casserole

 

Macaroni-and-cheese has been long revered as a comfort food. But, just because you're eating vegan, it doesn't mean you have to go without when you've had a crappy day, you have a big zit, or your favorite TV show has been canceled (r.i.p. King of the Hill). This dish is an amazing substitute for the old mac-n-cheese standard, and it's super quick and easy to make. Get your favorite pajamas, a warm comfy blanket and a good DVD ready, because you're really going to crave them once this comfort food feast hits your tummy.

CASSEROLE

1 lb. elbow macaroni noodles

1 1/2 cups unsweetened soy milk

1 cup water

1/2 cup low-sodium soy sauce

1/2 cup canola oil

1 1/2 cup nutritional yeast ("nooch")

1 tablespoon paprika

1 tablespoon garlic powder

1 tablespoon black pepper

1 box silken firm tofu

TOPPING

1/2 cup Japanese bread crumbs

2 tablespoons Vegan Parmesan Cheese

1/4 cup vegan butter, melted

• Heat oven to 350 degrees
• Prepare noodles according to package directions.
• In blender combine all ingredients (except noodles and toppings)
• Pour liquid mixture over cooked noodles and stir together. 
• Put the whole mess into a big casserole dish.
• Stir toppings together in a separate bowl until well-mixed.
• Evenly spread topping onto casserole.
• Stick in the oven for 20- 30 minutes, until topping is golden brown.
• Makes 12 big servings.
• Enjoy!

This recipe is really versatile. You can add some roasted veggies to the mix before you stick it in the oven, or some cooked cauliflower or broccoli. I haven't tried adding veggie crumbles, but I'm thinking that might taste nice too. If you try it, let me know!