Stan’s Vegan Macaroni Casserole
which needs a snazzier name.
This is based on Soul Vegetarian’s Vegan Mac and Cheese. After a year or so of playing with it. This is what I tend to actually make.
1 qt. unadulterated, no sugar or additional flavorings, soy milk
1½ cups “vegetable oil”, typically soy, corn, canola or a blend
2-3 Tbsp crushed, grated or granulated garlic
13.25-16 oz whole-wheat macaroni (a box) boiled for six minutes. The desired texture is undercooked, not even al dente. Let the pasta cool. Typically I cool the pasta under a spray of cold water from the tap.
Dry ingredients, place these ingredients together in a bowl.
1 Tbsp each, Cumin, Dry Mustard, Paprika, Sea Salt
½ Tbsp Ginger
2 cups nutritional yeast.
Slop the soy milk into a blender. On medium speed pour the oil through the lid with the insert removed. Add garlic which will mince further and flavor the sauce well.
While still spinning, place a funnel into the top of the blender and spoon your dry ingredients into the soy and oil. You want a very thorough blend. Let it spin after the dry ingredients are in for an extra minute or two. This mixture will look more orange than you think it should. It will also be bubbly or well aerated. This is okay.
Place the mac in a 9×12 pan. Pour in your slurry and distribute well by hand. The first thing you will note is that it just doesn’t seem like enough macaroni. That’s okay.
Optional: Sprinkle with parsley flake, garlic salt and/or black pepper.
This stores well for up to 24 hours refrigerated and uncovered, but is ready to bake immediately. If kept cold, move directly from the ‘fridge to a pre-heated oven.
Bake at 350 for 45-50 minutes. It will keep warm after baking for up to two hours.