Vegan Pepperoni Mac and Cheese

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I don’t often eat vegan, but when I do I’m usually very happy with that decision. My brain and my body feel good. But once in awhile I have to eat something that satisfies that craving for comfort food. I admit, I feel less guilty for eating such a comforting dish when it is vegan. Does that make me a terrible person? I could eat a pound of deep-fried tofu and probably feel okay with that.

Oh, so you’re one of THOSE foodies. 

Don’t judge me.

I tried some new products today.

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  1. Go Veggie! Mozzarella Flavor Shreds
  2. Yves Veggie Pepperoni

Let’s start with the mozzarella cheese shreds. The flavor was surprisingly good and the “cheese” melts like normal cheese! I was able to create a successful cheese sauce with this. Highly recommended. I’ll buy this again. I’m especially excited to try to make a vegan pizza with these shreds. Gonna shred on some shreds, yo.

What am I talking about? Who knows.

On to the co-star of the show: The pepperoni. By itself, the flavor of this pepperoni is not my favorite. I realize this is fake meat, but I was hoping this would taste a little closer to pepperoni. But who eats pepperoni by itself? When you use this in combination with the Go Veggie! cheese, brown rice pasta, and sauce, it’s pretty darn good! Each bite of this dish had a great cheesy, mouth feel. Plus you got a nice bit of spice from the pepperoni.

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This is something I will definitely make again and again.

…and again.

Vegan Pepperoni Mac and Cheese

Yields: 6-8 servings

Ingredients

  • 1 pound brown rice macaroni
  • 3 Tablespoon vegan butter spread
  • 4 Tablespoon plain flour
  • 2 1/2 cups soy or plain almond milk
  • 1/3 cup nutritional yeast
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground mustard
  • 1/2 teaspoon paprika
  • 3 Tablespoon tomato paste
  • 1 cup grated vegan cheese (I used mozzarella but I like a blend of mozz and cheddar)
  • 1/4 cup vegan pepperoni, chopped
  • Salt and pepper

Directions

  1. Boil the macaroni according to the package instructions while you make the sauce.
  2. Melt the butter in a medium pan over medium low heat. Add the flour and whisk, constantly stirring for 1-2 minutes. Your roux should resemble a thick paste. Add the milk in 1/2 cup increments, whisking well after each addition to form a thick but smooth sauce. Add the nutritional yeast, garlic, onion, mustard, paprika, tomato paste, and vegan cheese and whisk until everything is melted together and smooth. Add salt and pepper to taste. Add more milk if the sauce becomes too thick.
  3. Drain the pasta and return it to its pot. Add the cheese sauce to the pasta. Fold the sauce into the pasta until each piece is coated and then fold in the pepperoni. Serve hot.
http://foodiemcbooty.com/vegan-pepperoni-mac-and-cheese/

This recipe was inspired by Floral Frosting. Check this page out. Great recipes!

 

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