I used the Cheezy Sauce recipe from Veganomicon for this one.
But I added some spice to it for the casserole. My favourite food. Ever.
2 cups vegetable broth
¼ cup all-purpose flour
1 tbsp olive oil
3 cloves of garlic, minced
pinch of dried thyme
¼ tsp salt
Several pinches of ground black pepper
1/8 tsp turmeric
¾ cup nutritional yeast flakes
1½ tsp red pepper flakes
1 tbsp lemon juice
1 tsp yellow mustard
Combine the broth and flour in a measuring cup and whisk with a fork until dissolved.
Preheat a small saucepan over a medium-low heat. Place the oil and garlic in the pan and gently cook for about 2 minutes, stirring often and being careful not to burn the garlic.
Add the thyme, salt, and pepper, and cook for about 15 seconds. Add the broth, turmuric, red pepper flakes and nutritional yeast, and raise the heat to medium. Use a whisk to stir constantly. The mixture should start bubbling and thickening in about 3 minutes; if it doesn’t, turn the heat a bit higher.
Once the mixture is bubbling and thickening, stir and cook for about 2 more minutes. Add the lemon juice and mustard. The mixture should resemble a thick, melty cheese. Taste for salt, turn off the head, and cover the pan to keep warm until ready to use. The top might thicken a bit while it sits, but you can just stir it and it will be fine. Serve warm.
|Spicy Macaroni Casserole
1 pound of whole wheat pasta
2 recipes of cheezy sauce
1 package of jalapeno tofu
¼ cup diced jalapeno peppers (optional)
2½ cups of bread crumbs
Crumble the tofu in a 9X13 inch baking pan. Layer cheezy sauce and pasta alternately, coating the pasta in the sauce. Sprinkle bread crumbs on top and smooth. Bake at 325F for 30 minutes, until bubbling. Remove from oven, cool for 10 minutes and serve.