Monday, November 25, 2013

Mac & Cheese with Broccoli (vegan) plus Leftovers


Reminder:  Enter my Lavazza Coffee Giveaway by December 1st!  Three readers will be receiving a bag of ground coffee.  Also, these Peppermint Cookie Truffles that I made over the weekend are so tasty.  On Sunday evening (and then for lunch Monday) I had this Mac & Cheese with Broccoli and another truffle for dessert.  Oh the deliciousness.

With Thanksgiving being this Thursday, I didn't need to do a full grocery shop this week, so I wanted to make a Sunday dinner with leftovers for lunches the next few days.  My husband gave me this cookbook over the weekend and I was so excited to make a new vegan recipe.  Enter Mac & Cheese with Broccoli

Now this may be surprising to some of you, but I have never cooked with nutritional yeast before.  I see it all over other blogs and have heard of the wonders of nutritional yeast, but this was the first time I gave it a try. 

 This meal makes six portions and is ready to serve in 20 minutes.  That is a happy thing.  Now it doesn't taste just like traditional Mac & Cheese, but it is absolutely delicious in its own spectacular way.  My husband and I had two large portions for dinner Sunday and plenty of leftovers for lunches.

   Recipe from Vegan on the Cheap.

Here's what you will need:
16 ounces elbow macaroni (I used this pasta which is gluten-free)
1 cup firm tofu, drained
2 1/2 cups plain soy milk
1/2 cup nutritional yeast
2 tbsp. cornstarch
1 tbsp. lemon juice
1 tbsp. apple cider vinegar
1 tsp. yellow mustard
1 tsp. salt
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp. turmeric
1/4 tsp. ground cayenne
1 cup chopped cooked broccoli


1.  Cook macaroni until al dente.

2.  Meanwhile, combine tofu, soy milk, yeast, cornstarch, lemon juice, vinegar, mustard, salt, onion powder, garlic powder, paprika, turmeric, cayenne in a blender until smooth.

3.  Drain macaroni and return to pot with tofu mixture and cooked broccoli.  Cook over medium heat until the sauce begins to thicken (few minutes).  Add extra soy milk if too thick.

4.  Serve hot.

Note:  I sprinkled extra garlic and onion powder in the pot while it cooked at the end.  You might need to play a bit with the spices to get it just right for your taste.

I hope you all have a wonderful rest of your week.  I'm just working tomorrow and then off the rest of the week and I'm so looking forward to the break.  I'm also going to take a small blogging hiatus through the holiday and I'll catch up with you after. 

Are you a nutritional yeast fan?


  1. Yum! This looks awesome! And you bet I am a nutritional yeast fan. It's pretty much amazing :).

  2. I love using nutritional yeast. It is the main ingredient in my nacho cheese sauce (vegan) It has a nutty cheddar taste. I've been pondering making cheddar biscuits with it.

  3. WHAT! You'd never tried nutritional yeast? It's one of my favs! I use it all the time -- even though I eat cheese, I think NY has a much better flavor most of the time