Ultimate Vegan Baked Macaroni and Cheese

I have been tweaking this recipe for awhile, and I know I have hit the mark now because we keep eating the whole pan before I can snap a picture! This vegan macaroni and cheese hits every note I am looking for. It is rich and creamy and gooey (thanks to tapioca flour) it even gets the crisped golden edges when you bake it. It is so freaking good!

Ultimate Vegan Baked Macaroni and Cheese

Ingredients:

1 pound noodles (shells are great, and I really like the brown rice ones because they don't absorb all of the sauce. If you use a wheat noodle, add another cup of water to keep it nice and creamy)

2 tbsp toasted sesame oil (sounds weird but adds a richness that you can't get with other oils)
2 tbsp vegan margarine (Earth Balance is very good)
1/4 cup flour

3 cups soy milk plain unsweetened
1/2 cup nutritional yeast
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp salt
1 tsp white vinegar

1/4 cup tapioca flour
1 cup of cold water

4 tbsp bread crumbs
salt and pepper

Directions:

Pre-heat your oven to 375 degrees and spray a large rectangle casserole dish with cooking spray.

Prepare the noodles according to the package directions, taking care that they are al dente. Drain and reserve the noodles.

Heat 2 tbsp toasted sesame oil and 2 tbsp vegan margarine in a large non-stick frying pan over medium heat. Add the 1/4 cup of flour and stir to combine and make a roux. Stir and cook this for about 5 minutes, to cook the flour a bit.

Next, slowly pour in the soy milk while continuing to stir to avoid any clumps forming. If you do get clumps, simply press them against the side of the pan and keep stirring. Once the soy milk has been added stir in the nutritional yeast, garlic powder, onion powder, salt, and vinegar.

Whisk the tapioca flour into the cold water (mix until there are no lumps), and slowly add that into the soy milk mix in the pan. Lower the heat and let this simmer for about 10 minutes until it has thickened up and become a bit gooey. Taste, and adjust the seasonings.

Put the noodles in the prepared casserole dish, and pour the sauce over the top. Stir gently to combine and then sprinkle the bread crumbs on top. Finally, add a sprinkling of salt and pepper over the top. Bake for 40 minutes. Let rest for 10 minutes after you take it out of the oven and enjoy!

Taco Seasoning

My son had the idea that I make up a dry taco seasoning spice mix so it would be easy to turn TVP (textured vegetable protein) or Boca Crumbles into tacos. I am so glad he thought of this, because it has turned out to be a quick and easy way to get dinner on the table. This mix lasts for 3 or 4 meals and is easy to store in a small glass jar.

Taco Seasoning

Ingredients:

3 tbsp red chili powder
3 tbsp corn flour
2 tbsp nutritional yeast
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
2 tsp paprika
1/2 tsp cumin
1/2 tsp cayenne pepper
dash oregano

Directons:

Put all ingredients in a small glass jar, put on the lid and shake. Store in a cool dry area.

When you are ready to have tacos, heat a non-stick frying pan over medium heat, add the Boca Crumbles, and 1/2 cup liquid (water, beer, or vegetable broth are all great). Add 2-3 tbsp seasoning mix to taste, then stir to combine and serve when it is heated through and most of the liquid has evaporated.

Golden Milk Chia Pudding

I have fallen in love with both chia pudding and golden milk. Putting them together makes a healthy combo that can be enjoyed for either dessert or breakfast. I have made this every week for several weeks in a row so finally decided to capture the recipe here.

Golden Milk Chia Pudding

Ingredients:

1 1/2 cups soy milk
1/2 tsp vanilla
scant 1/4 cup maple syrup
pinch of salt
1/2 tsp turmeric
dash of ginger
dash of allspice 1/4 tsp cinnamon

Rounded 1/4 cup of chia seeds.

Directions:

Place all ingredients in a glass jar with a lid and shake vigorously to combine. Let sit in the refrigerator overnight to thicken up.

For 4 small servings.

Nutrition Facts

Serving Size 122 g

Amount Per Serving

Calories 140 Calories from Fat 43

% Daily Value*

Total Fat 4.8g 7%

Trans Fat 0.0g

Cholesterol 0mg 0%

Sodium 88mg 4%

Potassium 219mg 6%

Total Carbohydrates 23.0g 8%

Dietary Fiber 3.8g 15%

Sugars 15.5g

Protein 4.9g

Vitamin A 0% • Vitamin C 1% Calcium 11% • Iron 10%

Nutrition Grade B-

* Based on a 2000 calorie diet

Tempeh Curry

I love the nutritional benefits that tempeh brings to the table, but I don't like plain tempeh so much. This recipe brings lots of flavor through the warming spices and a rich creaminess from the vegan sour cream. Served over brown rice it makes a satisfying and filling meal, and makes me happy to eat more tempeh!

Tempeh Curry

Ingredients:

8 oz tempeh, cut into cubes
1/2 tsp salt
1/2 cup water

2 tsp olive oil
1/2 onion, chopped

1 clove garlic, minced
1/2 tsp fresh ginger, minced

1 tsp curry powder
1/4 tsp cumin
1/4 tsp turmeric
1/4 tsp coriander
1/2 tsp garam masala
dash of cayenne pepper

1/2 cup diced tomato
1/2 cup frozen peas and carrots
1 cup vegetable broth

1 tbsp minced cilantro
1/2 cup vegan sour cream or plain yogurt (I like Tofutti brand sour cream)*
1 tsp lime juice
1/2 tsp agave
Salt and pepper to taste

*You can also add a can of coconut milk instead. It changes the flavor a bit, but is really good too.

Directions:

Place the cubed tempeh in a non-stick frying pan with the salt and the water. Let it simmer until the water has absorbed. Set the tempeh aside then rinse and wipe out the pan (this removes the bitterness of the tempeh).

Return the pan to the heat and add 2 tsp olive oil, the diced onion, and the tempeh. Saute until the onion turns translucent and the tempeh begins to brown, then add the garlic and ginger, cook these for a minute until the smell fragrant. Next, add the spices which are: curry, cumin, turmeric, coriander, garam masala, and cayenne. Then add the tomato, peas and carrots, and the vegetable broth. Bring to a simmer and cook until the vegetables have heated through. Lower the heat to warm and incorporate the cilantro, sour cream, lime juice, agave and salt and pepper to taste.

Serve over brown basmati rice.

For 6 servings (without the rice). Nutritional information from caloriecount.about.com.

Nutrition Facts

Serving Size 158 g

Amount Per Serving

Calories 150 Calories from Fat 88

% Daily Value*

Total Fat 9.8g 15%

Saturated Fat 4.6g 23%

Cholesterol 0mg 0%

Sodium 356mg 15%

Potassium 306mg 9%

Total Carbohydrates 8.7g 3%

Dietary Fiber 1.0g 4%

Sugars 3.1g

Protein 9.0g

Vitamin A 29% • Vitamin C 7% Calcium 6% • Iron 9%

Nutrition Grade B

* Based on a 2000 calorie diet

Vegetable Miso Soup

This soup is my take on traditional miso soup. It is a warm and satisfying dish that is good for you. Miso is known to have many health benefits, such as boosting the good bacteria in your gut. It is good as a starter to a meal, for breakfast, or even as a snack. A more traditional version can be made without the vegetables - which is a simple dish of tofu, seaweed, miso and scallions. Either way it is warming and a great dish to incorporate this winter.

Vegetable Miso Soup

Ingredients:

4 cups water
1 tbsp dried wakame (seaweed)

1/2 cup carrot, diced
1/2 cup celery, diced
1/2 cup cabbage, chopped

1/4-1/2 block of tofu, diced
2 tsp vegetable bouillon
2 tbsp miso
1 tsp Sriracha (optional)

1-2 scallions, chopped

Directions:

Heat the water to a low boil in a medium sized sauce pan. Add the wakame (this stuff really really expands, so I crumble it before adding it to the water). As the wakame begins to soften, chop your vegetables and add those to the water as well. Let the vegetables simmer for about 10 minutes (depending on how big you diced them and how tender you like them). Check the vegetables and when they are softened up to your liking lower the heat to warm, add the bouillon, tofu, miso, and Sriracha. Let that heat through and then top it with diced scallions.

Serves 4. Nutritional information from caloriecount.about.com.

Nutrition Facts

Serving Size 336 g

Amount Per Serving

Calories  67 Calories from Fat  24

% Daily Value*

Total Fat  2.6g 4%

Saturated Fat  0.5g 3%

Trans Fat  0.0g

Cholesterol  0mg 0%

Sodium  365mg 15%

Potassium  219mg 6%

Total Carbohydrates  5.9g 2%

Dietary Fiber  2.0g 8%

Sugars  2.1g

Protein  5.7g

Vitamin A 50% • Vitamin C 11% Calcium 13% • Iron 7%

Nutrition Grade A

* Based on a 2000 calorie diet

French Onion Dip

I grew up in the 70s, and back then french onion dip was a rare treat eaten with potato chips. It wasn't something we had often because my mom was very health conscious, but when we did - the creamy dip was like nothing else.

This vegan version takes some time to prepare, but it so amazing and worth the time spent caramelizing the onions. We had this dip on New Years Eve and are completely in love with it. It is just as rich and creamy as the version I remember from so many years ago.

Vegan French Onion Dip

Ingredients:

1 tbsp vegan margarine (Earth Balance works well)
1 tbsp olive oil

1 large sweet onion, diced into even pieces (do the best you can and don't make them too thin - you want them to stand up to the cooking)
rounded 1/4 tsp salt

1 cup vegan mayonnaise (Our favorite is Vegenaise)
1 cup vegan sour cream (Tofutti has a good one)
1 tsp vegan Worcestershire sauce
1/2 tsp garlic powder
1/4 tsp black pepper
1/2 tsp salt

Directions:

Heat the vegan margarine and the olive oil in a large non-stick frying pan over medium low heat. Add the diced onion and the salt and stir to combine and spread out through the pan. Then let the onions sit for 10 minutes before you stir them. Then let them sit again for another 10 minutes - repeat this process, stirring and letting them sit, until they are a deep golden brown color. This will take 45 minutes to an hour.

Once the onions are done let them cool a bit while you prepare the rest of the ingredients. In a mixing bowl combine the vegan mayonnaise, vegan sour cream, Worcestershire sauce, garlic powder, black pepper, and salt. Fold in the caramelized onions, and refrigerate. It is best after it has rested in the fridge for an hour or two.... this way the flavors can really combine.

Serve with crackers or potato chips.

Mushroom Stroganoff with Boca Crumbles

This recipe is a throw back to my grandmother's ground beef stroganoff. My mother preferred to cook from scratch, while my grandmother embraced recipes made with various cream soups. She (my grandmother) once had me over for dinner and served a beef stroganoff made with cream of mushroom soup over thin ribbon noodles, I remember thinking it was such a delicious combination. The creamy sauce coating the long ribbon noodles was so good and I have loved the combination ever since. I have finally landed on a vegan version that hits all the right notes for me: savory, creamy, and rich.

Mushroom Stroganoff with Boca Crumbles

Ingredients:

8 oz noodles, cooked according to package directions (ribbon noodles are best)

2 tbsp vegan margarine
1/2 yellow onion, diced fine
8 oz mushrooms, chopped (I like to use half baby portobello and half button)

1 tbsp vegan Worcestershire sauce
12 oz Boca crumbles (or other TVP product)
1 cup water
1 1/2 tsp Better Than Bouillon (or other vegetable bouillon)

12 oz vegan sour cream (Tofutti makes a really good one)

pinch of nutmeg
1/2 tsp black pepper
1/4 tsp paprika
salt to taste (the amount will depend on how salty your vegetable broth is)

Directions:

Prepare the pasta according to the package directions.

Heat the margarine over medium heat in a non-stick frying pan, and add the diced onion and cook until it turns translucent. Next, add the mushrooms and a pinch of salt and saute until they begin to soften. Once the mushrooms have cooked down a bit, add the Worcestershire sauce, the Boca crumbles, the water and the bouillon. Let that cook until the crumbles are heated through. Lower the heat to warm and stir in the sour cream, nutmeg, black pepper and paprika. Taste and adjust the seasonings. Serve the sauce warm over the noodles.

For 6 servings. Nutritional information from caloriecount.about.com.

Nutrition Facts

Serving Size 245 g

Amount Per Serving

Calories  404 Calories from Fat  145

% Daily Value*

Total Fat  16.1g 25%

Saturated Fat  10.9g 55%

Trans Fat  0.0g

Cholesterol  11mg 4%

Sodium  164mg 7%

Potassium  1148mg 33%

Total Carbohydrates  21.9g 7%

Dietary Fiber  4.3g 17%

Sugars  5.5g

Protein  50.2g

Vitamin A 4% • Vitamin C 3% Calcium 11% • Iron 55%

Nutrition Grade B

* Based on a 2000 calorie diet