Mac and Cheezeburger Bake

Recipes | February 25, 2016 | By

Mac and Cheezeburger Bake
Serves 6
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  1. 225g elbow macaroni
  2. 1 tablespoon olive oil
  3. 225g seitan, finely minced (see notes)
  4. 1 tablespoon soy sauce
  5. 1 cup firm tofu, drained
  6. 1½ cups plain unsweetened
  7. non-dairy milk
  8. 1¼ cups vegetable broth
  9. ½ cup nutritional yeast
  10. 2 tablespoons cornstarch
  11. 2 tablespoons lemon juice
  12. 1 teaspoon prepared yellow mustard
  13. 1 teaspoon salt
  14. 1 teaspoon garlic powder
  15. 1 teaspoon onion powder
  16. ¼ teaspoon turmeric
  17. ¼ teaspoon black pepper
  18. ⅓ cup fresh breadcrumbs
  1. Cook the macaroni in a pot of boiling salted water until it is al dente, 7 to 9 minutes.
  2. 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.
  3. In a food processor, process the tofu until smooth.
  4. Add the non-dairy milk, broth, nutritional yeast, cornstarch, lemon juice, mustard, salt, garlic powder, onion powder, turmeric, and pepper. Blend until smooth.
  5. Preheat the oven to 190° C. Lightly oil a large baking dish and set aside.
  6. Drain the cooked macaroni and return it to the pot.
  7. Add the reserved seitan and the sauce mixture and mix well.
  8. Taste and adjust the seasonings, adding more salt if needed.
  9. 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.
  10. Serve hot.
  1. Instead of using seitan, you can substitute crumbled sautéed tempeh, veggie burger crumbles, or three chopped "meaty" veggie burgers.
  2. Add some cooked chopped broccoli for a complete meal in one baking dish.
  3. Recipe from Quick-Fix Vegan by Robin Robertston.
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