Vegan Mac 'N Cheese

Ingredients

12 oz macaroni style pasta

½ cup dairy-free Parmesan cheese

2 cups unsweetened soy milk

1 cup nutritional yeast

2 tablespoons olive oil

1 tablespoon whole wheat flour

2 tablespoons ground mustard seeds

1 tablespoon cayenne pepper

1 teaspoon turmeric

2 garlic cloves, minced

1 small onion, chopped finely

8 oz sliced mushrooms

Salt and ground black pepper to taste

Directions

1.      Bring water to a boil in a large pot. Add macaroni shells and cook until tender, according to instructions. When pasta is cooked, drain and set aside.

2.      In a small pan, heat olive oil. Add onions, garlic, mushrooms. Cook until tender. Pour mixture into pot containing macaroni shells.

3.      In a sauce pan, heat olive oil on low heat. In a separate bowl, whisk flour and milk together.

4.      Add milk mixture to pan, stirring continuously over low heat.

5.      Add nutritional yeast and seasonings. Keep stirring for about five minutes or until sauce is thick. Pour over macaroni.

6.      Stir macaroni together. Add grated cheese. Toss until evenly coated.

Tip: Serve with Swedish style turkey meatballs and kale salad (recipes to come).