Sneakily delicious dishes that bring all the omnivores to the yard! Look for the cookbook in 2010!
Friday, November 6, 2009
My friend Ms. Veganorama is an amazing cook. She's not really one of those cooks that follows recipes or pays meticulous attention to how much of what goes where, she just throws stuff together and makes creating amazing concoctions seem effortless. Occasionally she'll write down the ingredients and rough ideas of measurements for a recipe, and every "recipe" of hers I've tried has been positively amazing. This Cheeseburger Macaroni is no exception.
Serves 6 - 8
1 lb dry macaroni
1 cup nutritional yeast
1 1/2 tsp salt (start with less if you are sensitive to salt)
1 1/2 tsp garlic powder
1 tsp dried basil
1 tsp paprika
1/2 cup margarine (you can cut down to 1/4 cup if you want)
big spoonful of Veganaise
1/2 cup flour (cut to 1/4 cup if you are cutting the margarine)
3 1/2 cups boiling water
1/4 cup oil (optional)
2 TBSP soy sauce (if needed)
1 pkg prepared crumbles (e.g., Boca, Yves, etc.) OR 2 cups already rehydrated TVP* (see prep area)
If using dried TVP crumbles you can prep it as a basic mix or more advanced mix.
Basic (kinda boring): Rehydrate 1 cup dry crumbles with about 7/8 cups boiling water.
Advanced (tastes better): Saute some garlic in olive oil, put 1 cup dry TVP crumbles with 1 cup water, dash of soy sauce, garlic powder, onion powder, paprika, basil, oregano, black pepper, mix it up, cover and put on low for a few mins until it is rehydrated.
1. Cook the macaroni until done, drain and set aside.
2. In a bowl, mix the yeast, salt, garlic powder, basil, paprika and turmeric and set aside. If you have unsalted bouillon powder, throw a dash in there too. If you have salted bouillon powder, you can add that and just cut the salt and season with salt later.
3. In a large pot, melt the margarine with the Vegenaise on medium-low heat. When melted add in the flour, stir well and let cook for a few minutes.
4. Gradually whisk in the boiling water a little at a time until smooth on medium heat.
5. Gradually whisk in the yeast mixture a little at a time until smooth and add in the oil and soy sauce if it is not salty enough for your tastes. Let cook until nice and bubbly. Taste and add more seasonings accordingly.
6. Stir in prepared TVP until well mixed and then mix in the noodles.
7. Now you can eat as it OR you can pour into a "buttered" casserole dish, top with bread crumbs and bake for 15 minutes at 350 F.