What's Your Favorite Vegan Recipe Right Now? Please Share (:

caylapal888

Vegan Stovetop Mac & Cheese
Servings: 1-2 People
Calories: About 650/cals

Ingredients:
Salted Water or Salted Veggie Broth
½ Cup or 56g Dry Macaroni Pasta or other pasta of your choosing
1 Tbsp. Plant Based Butter
1 Tbsp. All Purpose Flour
¾-1 Cup Unsweetened Plant Milk
3-4 Slices or ½+ Cup Vegan Cheddar Cheese
½ tsp. Nutritional Yeast
¼ tsp. Yellow Mustard condiment
Salt & Black Pepper to taste
Sprinkle of Cayenne Pepper optional

Instructions:

• Bring a pot of salted water or salted veggie broth to a boil over high heat.
• Cook the pasta according to the instructions on the box.
• While the pasta cooks, in a pot, melt butter over medium heat. Whisk in flour and cook until a thick paste forms.
• Slowly whisk in milk. Whisk out any lumps. Whisk until the mixture thickens.
• Turn the heat to low.
• Stir in cheese until completely melted.
• After the cheese is incorporated, add in the nutritional yeast, yellow mustard, and salt and pepper to taste. Add your sprinkle of cayenne pepper at this stage as well if you wish.
• Taste the cheese sauce and make sure it is to your liking, then fold in your drained macaroni pasta.
• Serve immediately.

What's Your Favorite Vegan Recipe Right Now? Please Share (:

slabrey85

ooh, this looks yummy! I'm going to have to give it a try

christyc1256

https://rainbowplantlife.com/gochujang-noodles/

These noodles! Actually, the sauce. I usually do shredded cabbage and cauliflower as the veggies and add in some cubed tofu, this is even good without the noodles, just add more veggies.

For the cubed tofu, I usually use extra firm, drain any water in the package, then put the whole block in a pot with veggie broth, let it simmer for 15 minutes or so before using. Or if I have leftover baked tofu cubes I just use those and throw them in with the sauce at the end so they get warm.