Stove-top Mac & Cheese (from today’s vegan potluck)

This is meant to mimic the stuff that comes in a blue box, but it doesn’t taste exactly the same. It’s much better.

16 oz. elbow pasta
1 medium/large yukon gold potato, peeled and chopped
¼ large onion (or ½ a small onion), chopped
1 small carrot, chopped
4 garlic cloves, peeled
1½ cups water 
1 vegetable bouillon cube 
¼ cup nutritional yeast
⅔ cup plain, unsweetened soy milk
1 tbsp. drained pimentos
1 tbsp. freshly squeezed lemon juice
2 tbsp. vegan butter
1/2 tsp. salt
freshly ground black pepper, to taste

Cook and drain pasta. 

Combine potato, onion, carrot, garlic, water, and bouillon cube in a saucepan. Cover and bring to a boil. Keep covered and simmer for 15 minutes, or until vegetables are soft.

Place vegetables, with their cooking water, in a blender. Add remaining ingredients and blend until smooth.

Combine sauce with pasta. If you’d like, add 1 cup of steamed and chopped broccoli florets. Taste and adjust seasonings before serving.

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