chef chloe’s mac and cheese

Published December 25, 2011 by lisaolisa

If you’re attending a BBQ or potluck, you may want to share this yum-looking mac ‘n “cheese” by Chef Chloe. I haven’t tried this recipe yet, but it looks like a nice dish to share with flirts or anyone who has never had the pleasure of vegan comfort food!

Prep time: 5 minutes |Cook time: 20 minutes |Total time: 25 minutes |Servings: 4
•1 lb. elbow macaroni or piccolini
•3 cup(s) of broccoli florets
•1/4 cup(s) of vegan margarine
•1/3 cup(s) of all-purpose flour
•3 cup(s) of soy, almond, or rice milk
•1/2 cup(s) of nutritional yeast
•2 tbsp. of tomato paste
•2 tsp. of salt
•1 tsp. of garlic powder
•1 tbsp. of lemon juice
•1 tbsp. of agave syrup

Steps
1.Bring a large pot of heavily salted water to a boil
2.Add macaroni and cook according to package directions
3.Add broccoli for the last five minutes of boiling and let cook until broccoli is fork tender
4.Drain and return to pot
5.In a medium saucepan, make a roux or paste by whisking the margarine and flour over medium heat for 3 to 5 minutes
6.Add nondairy milk, yeast, tomato paste, salt, and garlic powder to the saucepan and bring to a boil, whisking frequently
7.Reduce heat to low and let simmer until the sauce thickens
8.Adjust seasoning to taste and stir in lemon juice and agave
9.Toss the noodles and broccoli with the sauce and serve immediately

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