Thursday, 15 March 2012
If you saw my post about the easiest Super Bowl dip recipe ever, you know I enjoyed the spicy version of Nacheez vegan nacho cheese sauce. Nacheez had also sent me the mild version of their dairy-free cheese, and while perusing the recipes section of their site for ideas of how to put it to use, I noticed a vegan mac 'n cheese recipe. I don't use recipes, and I didn't in this case either, but it gave me the idea to create what might be the easiest vegan mac 'n cheese ever.
I started off just as you would any pasta dish, boiling water and adding my gluten-free quinoa macaroni to it. If you wanted a simple mac 'n cheese that was gluten-free, this is a great way to make it, since the Nacheez is gluten-free and tons of good GF pastas now exist on the market.
I like to experiment with mac 'n cheese mixers, so for this one I added Tofurky kielbasa, jalapenos and onions. I understand that could sound gross but it was absolutely delicious in my book. So while the pasta was cooking, I sauteed some onions in a tiny bit of oil, added the diced Tofurky kielbasa and let it brown for a few minutes, and then added sliced fresh jalapenos last.
Once the pasta was done cooking, I emptied it into a strainer and put the pot back onto the burner at low heat. I added a little Earth Balance (like I always do to start my mac 'n cheese sauces) and let that melt. I then added half a jar of the mild Nacheez and a bit of plain unsweetened soymilk to thin it out a little. Stirred in a little salt, pepper, garlic and nutritional yeast and it was ready to go.
From there I just dumped the pasta back into the pot and turned it over a few times to make sure all the pasta was well coated in cheese sauce. I then added my kielbasa/onion/jalapeno mix and stirred that in well and voila! A hearty, filling, spicy, protein-rich comfort food dinner with a twist. All in about ten minutes.
This post is contributed from the Vegan Vagrant!