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.
Another day off means another day of cooking and baking. So, that’s pretty great. For dinner, I made sweet potatoes with red peppers and sausages on couscous. I got the sausage recipe from the cookbook Vegan Brunch but wanted to turn it into something more.
Firstly, here’s the recipe for italian sausages. They are so good, and freeze well, so make lots!
|Italian Feast Sausages
Makes 4 big sausages
½ cup cooked navy beans, rinsed
1 cup vegetable broth
1 tablespoon olive oil
2 tablespoons soy sauce
2 cloves of garlic, grated (with a microplane, or very finely minced)
1¼ cups vital wheat gluten
¼ cup nutritional yeast
2 tespoons fennel seeds, crushed
1 teaspoon red pepper flakes
1 teaspoon sweet paprika
1 teaspoon dried oregano
several dashes of black pepper
Before mixing your ingredients, get your steaming apparatus ready and bring the water to a full boil. The rest of the recipe comes together very quickly.
Have ready 4 sheets of tinfoil. In a large bowl, mash the beans until no whole ones are left. Throw all the other ingredients together in the order listed and mix with a fork. Fivide dough into four even parts. Place one part of dough into tinfoil and mold into about a 5-inch log. Wrap dough in tinfoil, like a Tootsie Roll. Don’t worry too much about shaping it; it will snap into shape while it’s steaming becuase this recipe is awesome.
Place wrapped sausages in steamer and steam for 40 minutes. That’s it! You can unwrap and enjoy immediately or refridgerate until ready to use. I like them sliced and sauteed in olive oil for a few minutes or grilled whole and then sliced.
I used these sausages to create the following dish. 🙂
|Potatoes with Sausages and Red Peppers on Couscous
1 sweet potato, peeled and cut into cubes
4 small potatoes, cut into cubes
1 tbsp olive oil
1 large onion, chopped
3 cloves of garlic, minced
3 vegan italian sausages, cut into bite size pieces
1 large red bell pepper, chopped
1 cup salsa
½ tsp cumin
1 tsp paprika
1½ cup water
1 cup couscous
- Bring a small pot of water to a boil. Once boiling add the potatoes. Boil for 10 minutes. drain, and set aside.
- While the potatoes are boiling, prepare the sweet potato. Wash the sweet potato and puncture several times. Microwave on high for 4-6 minutes, turn over and microwave again for 4 minutes. Take it out, peel it and cut it into bite sized pieces.
- In a large frying pan, heat the oil over a small high heat.
- Add the onion, garlic, sausages, peppers, paprika and cumin and cook until tender.
- Lower the heat to small, add the sweet potatoes, potatoes, salsa, and cook for another 5 minutes.
While this is cooking, prepare the couscous: boil 1.5 cups of water, remove from heat, add couscous, stir and cover for 5 minutes.
- Plate the two together and serve. 😀
This was something GREAT. Really, you should make it ASAP. For dessert I made a Smlove Pie, a recipe from a great cookb ook, Veganomicon (the same author as Vegan Br unch – my favourite). This was a lot easier to make then I had initially expected. I altered the pie somewhat and it turned out great with my variations. Here’s the recipe. For mine, I used vaccuum packed silken tofu and it worked fine. I made a chocolate crust instead of a graham cracker crust because I happened to have chocolate crumbs on hand. Instead of using hazelnut liqueur, I used soy milk with instant coffee mixed in it, which gave the pie a chocolate mocha taste instead. THIS PIE IS AMAZING.