Macaroni and cheese is one of my all-time favorite dishes. I've been thinking a lot lately about making a vegan version of the dish, and a vegan friend told me about nutritional yeast, which is yellow in color and has a nutty flavor and creamy consistency.
It was a bit experimental, but I did some research on different recipes out there and put my own spin on it. Most recipes use pureed boiled vegetables to create the sauce; however, it is my opinion that you get a lot more flavor by sautéing the vegetables instead. I added some sliced mushrooms and tomatoes for texture and flavor and whole wheat penne pasta instead of traditional macaroni.
The taste-testers in my office all liked the dish, and the students with the Residence Hall Association (RHA) also liked it and gave me some great feedback. I'm going to continue to refine the dish, and possibly add some turnips to the recipe for a bit more flavor.
In the coming weeks, the dish will be available at Captain Pea Pods, the vegetarian station in Shaw Hall. We'll test the dish there, and I welcome your feedback. If successful, it's something I'd love to implement as part of our core menu in the halls.
Let me know your thoughts. Are there any other vegan dishes you'd like to see in the halls?
Comments
Nutritional yeast works really well as a base for veggie soups, too.
Turnips are my favorite I can wait to try it with them.
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