Vegan Mac'n'Cheese with Niagara Oast House Saison

Vegan Mac’n’Cheese with Niagara Oast House Saison

If you live in Southern Ontario, you’ve probably noticed Mother Nature has taken a cue from the Toronto Maple Leafs and stopped caring. February and March were miserable. Spring looks bleak…

Times like these require comfort food and beer!

A big ol’ casserole dish of vegan mac’n’cheese is ideal, because it’s great out of the oven and just as tasty reheated. It’s as satisfying at lunch as at the end of a night out.

Like many of my recipes, I make mine spicier than others might enjoy. If you want a bit less heat, try subbing out the cayenne and chopped serrano pepper for cracked black pepper and green onion.

I’m enjoying mine with a Niagara Oast House Saison (7.0%). This beautiful beer’s earthiness and peppery bite are a stellar complement to the cheddar-like flavour of the mac’n’cheese.

Did I mention how great this is reheated?
Did I mention how great this is reheated?
TIME NEEDED

About 30 minutes, start to finish

INGREDIENTS

Stage 1

1/2 bag (about 450 grams) of macaroni

Stage 2

1/3 package (about 125 grams) of firm or extra firm tofu, cut into cubes

3/4 cup nutritional yeast

1/2 tablespoon paprika

1 teaspoon garlic powder

1/4 teaspoon turmeric

1 teaspoon of miso paste

A squirt of dijon mustard

Stage 3

1/2 cup olive oil

3/4 cup of plain, unsweetened almond milk or soy milk

1/2 cup of water

1/6 cup soya sauce

OPTIONAL

Spicy

serrano or jalapeño pepper, chopped

cayenne pepper

Mild

green onion, chopped

black pepper

Nutritional Yeast, tastes like nutty cheddar flakes
Nutritional Yeast, tastes like nutty cheddar flakes
DIRECTIONS
  1. Preheat oven to 375°F
  2. Boil pasta until soft, not gooey. While that’s happening you should have time to prepare the rest.
  3. Throw all the ingredients from Stage 2 in a blender. Don’t start it yet.
  4. Combine all the Stage 3 ingredients (the liquids) in a large measuring cup. It should come to just under 2 cups.
  5. When the pasta is done, strain it.
  6. Pour the Stage 3 (liquid) ingredients in with the Stage 2 (non-liquid) stuff and blend it up! Let it go for a while, so the contents become really creamy.
  7. While the blender’s doing its thing, move the pasta into a casserole dish and spread it around evenly.
  8. Cover the pasta with the sauce you’ve just made.
  9. Add optional ingredients to suit your taste.
  10. Bake for about 10-15 minutes (no lid required), stirring once.
  11. It’s ready.
Macaroni in a strainer
Straining the macaroni
Macaroni about to go into the oven
Macaroni covered in vegan cheese sauce
Chopped serrano pepper
Chopped serrano pepper
Vegan Mac'n'Cheese, spiced up and ready to go in the oven
Vegan Mac’n’Cheese, spiced up and ready to go in the oven
Vegan Mac'n'Cheese, right out of the oven
Vegan Mac’n’Cheese, right out of the oven

NIAGARA OAST HOUSE SAISON

Niagara Oast House Saison
Niagara Oast House Saison

Availability: LCBO (750 ml bottles) and at the brewery.

Notes: This farmhouse style is bottle conditioned (the aging date is stamped on the back) and pours beautifully, with a solid, generous head that disappears slowly and leaves a cloud of lacing as you drink.

ABV: 7.0% according to the bottle, but 6.5% if you trust the LCBO’s website.

HINT
  • I picked up some spicy sesame seeds (pictured below) at a Day Of The Dead festival. They’re sooooo good sprinkled over mac’n’cheese!
Spicy Sesame Seeds
If you can find ’em, grab ’em!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s