Cheezy mac and black beans
|October 2, 2012||Posted by Koalaborg under Food, recipes, Vegan, Vegan Mofo 2012|
I think when there are kids in the home, you just can’t escape mac and cheese, even as vegans. Back when I first started down this vegan journey, I was buying Mac and trees, or some such boxed macaroni product, but soon figured out that this was just not necessary.
I keep it simple around here – boiling a box of whole wheat noodles – elbows are fun, but I often grab rotini or penne if that’s all I have on hand. We will eat it plain for lunch, but I frequently like to toss something extra in. The simplest add-in is a cup of frozen corn kernals, added to boiling water. Sometimes I’ll sautee some TVP up and mix this in afte I’ve made the cheezy sauce. If I have black beans on hand, though, these are my preferred add-in.
I know there are plenty of ways to make cheezy sauce and everyone has their own method. Mine is pretty straightforward. I melt some Earth Balance after I have transferred my cooked noodles to the colander to drain - if I have cooked a full box of noodles, I usually use 4 or 5 Tbsp EB. I then add 1/2 – 3/4 cup nutritional yeast and mix well in the saucepan. I then add 1/2 cup or more of almond milk and mix up my sauce. My sauce isn’t too thick but it coats the noodles and beans (or whatever add-in I’m using) well. These are approximate measurements as I tend to eyeball this recipe. After my sauce is prepared I add the noodles and add-in back to the saucepan and mix well so that everything is coated. This is a great lunch dish – quick and filling. In a pinch, or on a night when we are just not in the mood for meal that needs a lot of prep, I’ll toss this together.