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Mac and Cheezeburger Bake

Recipes | February 25, 2016 | By

Mac and Cheezeburger Bake

Servings 6


  • 225 g elbow macaroni
  • 1 tablespoon olive oil
  • 225 g seitan (finely minced (see notes))
  • 1 tablespoon soy sauce
  • 1 cup firm tofu (drained)
  • cups plain unsweetened
  • non-dairy milk
  • cups vegetable broth
  • ½ cup nutritional yeast
  • 2 tablespoons cornstarch
  • 2 tablespoons lemon juice
  • 1 teaspoon prepared yellow mustard
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon turmeric
  • ¼ teaspoon black pepper
  • cup fresh breadcrumbs


  • Cook the macaroni in a pot of boiling salted water until it is al dente, 7 to 9 minutes.
  • Heat the oil in a skillet over medium heat. Add the seitan and cook until browned. Add the soy sauce, stirring to coat. Remove from heat and set aside.
  • In a food processor, process the tofu until smooth.
  • Add the non-dairy milk, broth, nutritional yeast, cornstarch, lemon juice, mustard, salt, garlic powder, onion powder, turmeric, and pepper. Blend until smooth.
  • Preheat the oven to 190° C. Lightly oil a large baking dish and set aside.
  • Drain the cooked macaroni and return it to the pot.
  • Add the reserved seitan and the sauce mixture and mix well.
  • Taste and adjust the seasonings, adding more salt if needed.
  • Transfer the mixture to the prepared baking dish, top with the breadcrumbs, and bake until hot and the crumbs are nicely browned, 25 to 30 minutes.
  • Serve hot.


Instead of using seitan, you can substitute crumbled sautéed tempeh, veggie burger crumbles, or three chopped "meaty" veggie burgers.
Add some cooked chopped broccoli for a complete meal in one baking dish.
Recipe from Quick-Fix Vegan by Robin Robertston.