Vegan Mac and Cheese Casserole
Warm and creamy, this vegan Mac and Cheese Casserole will satisfy your comfort food cravings with healthy, savory deliciousness!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
- 3.5 cups dry macaroni
- ½ cup vegan butter
- 1 small onion chopped
- ½ cup all-purpose flour (whole wheat)
- 3 cups boiling water
- 2 tablespoons Bragg liquid amino or soy sauce
- ½ teaspoon salt
- 1 ½ teaspoons garlic powder
- ⅛ teaspoon turmeric
- ¼ cup vegetable oil
- 1 cup nutritional yeast flakes
- 1.5 cups meat crumbles
- 2 cups steamed broccoli
Heat your oven to 350F.
In a large pot, add 5 quarts of water and bring to a boil. Add macaroni and cook for 6 - 8 minutes, stirring occasionally. Drain well. Pour the cooked macaroni into a 9 X 13 baking pan.
Steam 2 cups of broccoli florets for 5 - 7 minutes. Set aside to cool.
In a saucepan, melt vegan butter over low heat. Add chopped onions and saute until translucent. Stir in flour and continue to beat over a medium heat until mixture is smooth and bubbly.
Stir in hot water, aminos (or soy sauce), salt, garlic powder, and turmeric, stirring well.
Cook the sauce until it thickens and bubbles. Stir in the oil and nutritional yeast flakes.
Pour a generous amount of sauce on top of the macaroni and stir. Add veggie meat crumbles and broccoli. Stir all ingredients so they're equally distributed throughout the pan.
Top with a little more of the cheese sauce (we usually have a little bit of leftover cheese sauce which we use for baked potatoes or as a topping for veggies dishes like broccoli). Then sprinkle the top with paprika, and bake for 15 minutes.
Calories: 266kcal | Carbohydrates: 31g | Protein: 9g | Fat: 11g | Saturated Fat: 5g | Sodium: 372mg | Potassium: 232mg | Fiber: 3g | Sugar: 1g | Vitamin A: 455IU | Vitamin C: 14.2mg | Calcium: 18mg | Iron: 1.5mg