As vegans, here's what my family eats instead of macaroni and cheese. I like it with chopped tomatoes and roasted red bell pepper mixed in.
Susan
* Exported from MasterCook *
Golden Macaroni Casserole
Recipe By :Bryanna Clark Grogan
Serving Size : 4 Preparation Time :0:00
Categories : Fatfree Pasta
Amount Measure Ingredient -- Preparation Method
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5 ounces macaroni -- penne, or seashell (uncooked)
pasta
1/2 cup chopped tomatoes -- OR roasted red pepper, sauteed sliced onions, or mushrooms (any combination you want) (optional)
Sauce ingredients:
1 cup water
1 medium potato -- peeled and chunked
1/2 medium carrot -- peeled and chunked
1/2 medium onion -- peeled and chunked
1/2 cup tofu -- ( reduced-fat) crumbled
1/2 cup nutritional yeast
1 tablespoon lemon juice
1 teaspoon salt -- ( or 1 Tbsp. miso and 1/2 tsp. salt)
1/4 teaspoon garlic powder
Cook the pasta in a large pot of salted water until just tender.
While the pasta is cooking, preheat the oven to 350 F and make the sauce. Cook the potato, carrot, and onion in the water in a small covered saucepan. When the carrot is tender, add the cooked vegetables to a blender along with the tofu, nutritional yeast, lemon juice, salt, and garlic powder. Blend until very smooth.
Drain the cooked macaroni and mix it with the sauce and optional vegetables in a casserole. If desired, top the casserole with seasoned bread crumbs. Bake for 20 minutes.
Source:
"The (Almost) No-Fat Cookbook"
S(On Website):
"http://sbvdesigns.com/veg/recipes/maccasserole.html";
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Per serving: 195 Calories (kcal); 2g Total Fat; (9% calories from fat); 8g Protein; 36g Carbohydrate; 0mg Cholesterol; 14mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0