Spicy Macaroni Casserole

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.

Cheezy Sauce

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.


Taco Soup!

This is my favourite soup of all time. I made it one day when I was in the mood to turn regular food into soup. Tacos were my favourite food for a long time when I was a teenager. I think I like this more now. No, I take that back. I take that so far back. They’re tied at least.

Some people who had it declined the lettuce because they thought it was weird or something…after convincing them, they were much happier. DON’T skip the lettuce !!! It makes the soup so much better. You’ll be happier with lettuce… 🙂

Taco Soup

1 tbsp olive oil

1 onion

1 package of veggie ground beef

1 tsp paprika

1 tsp hot sauce

1 cup salsa

1 can of tomato soup

3-4 cups of vegetable broth

1 can of brown beans in tomato sauce

1 can of black beans, drained and rinsed

shredded lettuce and tortilla chips

In a large pot over a medium high head, saute onion and veggie ground beef until onion is translucent.Add the paprika and hot sauce and saute another 30 seconds. Add tomato soup, vegetable broth and salsa. Bring to a boil and let simmer for 30 minutes. Add beans and heat for another 10 minutes. Serve with shredded lettuce and crushed tortilla chips.

This soup is soooooo easy and delicious!