Tuesday, February 14, 2012

Mac and Cheezeburger Bake

This recipe is from the cookbook Quick-Fix Vegan by Robin Robertson.

Recipe: see page 145 of Quick-Fix Vegan.
I know what you are thinking. "Where's the burger?" Well, you have a couple options on
what to use: vegan burger crumbles, chopped vegan burgers, or crumbled tempeh. You know how much I love tempeh and I wasn't going to pass up that opportunity. Mmmmm. Tempeh. It's in there. It just blends in well. I also like using the tempeh in this recipe because it is the healthiest way to add a lot of protein. The inside of the casserole is cheezy and creamy, with chunks of meaty tempeh. The top is crispy from the panko bread crumbs. Very good.

Ingredients: elbow macaroni, tempeh*, olive oil, soy sauce, firm tofu, unsweetened nondairy milk (Trader Joe's Unsweetened Soy Milk is used here), vegetable broth, nutritional yeast, cornstarch, lemon juice, prepared yellow mustard, salt, garlic powder, onion powder, ground turmeric, black pepper, panko bread crumbs (Trader Joe's Panko Crumbs are used here).

*The recipe calls for seitan, but notes that crumbled tempeh, vegan burger crumbles, or chopped vegan burgers can be used as substitutes. The photo shows tempeh (Trader Joe's 3-Grain Organic Tempeh).