But this isn't even MY recipe, it came to me in an awesome book I got for Christmas, Vegan Yum Yum by Lauren Ulm. I added the brown rice pasta to make it G-free, and bing, bang, boom, there was dinner. It's also important to note that I have since made this again, and seeing these photos now and having no leftovers, I know what's for dinner tomorrow.
Gluten-Free Vegan Mac and Cheese
adapted (made G-free) from Vegan Yum Yum, by Lauren Ulm
3 C. Brown Rice Pasta (I actually used closer to 3 1/2 cups when using larger rigatoni-type pasta, but when I used macaroni noodles 3 C. was sufficient)
1 Recipe Cheesy Sauce
1 C. gluten-free bread crumbs (I used 1/3 c. almond meal as my "bread crumbs" yielding a crunchy, bread crumb-like topping, it's my favorite!)
1/3 C. Earth Balance margarine
gluten-free flour (I used Bob's Red Mill all-purpose gluten-free flour)
1 Tbs. Miso
1 Tbs. Tahini (Confession: I didn't have tahini and so I used 1 tbs. of hummus both times I've made this! Hey, it worked!!!)
1 Tbs. Tomato Paste
3 Tbs. Wheat-free tamari or Soy Sauce (I used 2 1/2 Tbs.)
1 Tbs. Lemon Juice (I used 2 Tbs.)
1 1/4 C. Soy Milk (Mine was regular, sweetened soy milk and it worked fine, I would not recommend flavored soy milk, and I'm sure unsweetened is preferable if you have it, I didn't)
1/3 C. Nutritional Yeast
1-2 Pinches Salt (I omitted)
Black Pepper, to taste
Preheat oven to 400 degrees Fahrenheit. Cook the noodles according to directions and not a minute longer! Once the pasta is cooked and drained, toss with the prepared sauce and place into oven-safe baking dish, or individual oven-safe ramekins. Sprinkle with bread crumbs or almond meal, place in oven and bake for 20-25 minutes.
Cheesy Sauce Directions
Melt the margarine in a saucepan over medium-low heat. Once the margarine is melted, add the flour and whisk (you actually need a whisk) until dissolved, forming a roux.
Add the miso, tahini, tomato paste, soy sauce and lemon juice. Whisk well. The mixture will be very paste-like and thick.
Slowly add the soy milk, whisking in 1/4 cup fulls until all 1 1/4 cups have been incorporated. Turn up the heat, and add the nutritional yeast, salt and pepper (if using). Once it starts to boil it should be thick enough. Toss with pasta, sprinkle with bread crumbs or almond meal, and presto!