Creamy, Vegan Mac and Cheese

I’ve been on a vegan kick this week. Between my vegan caesar and this vegan macaroni and “cheese,” it seems the subplot of this vegan theme could be called: “recipes that inherently conflict with veganism.” Nevertheless, I made them both. Anthony Bourdain is cringing out there somewhere. If you’re interested in going vegan for a week (or a month…or forever) like me, check out this recent Goop newsletteron “Meat Free Mondays” for some inspiration. If you’re a little leery about the fake cheese thing, let me tell you that Gennaro — my designated non-vegan, can-eat-anything-and-everything taste-tester — enjoyed this so much there were no leftovers (to my dismay). The healthy addition of a whole head of broccoli makes certain bites reminiscent of broccoli cheese soup. Yum!

If there were a Family Feud category for “comfort foods” (and I’m sure there was at some point), how many people would go with mac and cheese as their first pick? I don’t think I’m alone on this one; mac and cheese is the ultimate in comfort food. In this spirit, I created a mac and cheese that could be made in your slow cooker for those inevitable lazy nights. Only one pot needed — and you don’t even have to cook the pasta!

I know there are many nights that I get home from class and want to take Woodley for a run or run some errands, but looming in the back of my mind is making dinner when I get home. I dread working late into the night just to enjoy a home cooked meal (my college days of cereal and granola bars for dinner, I’m happy to say, are over). With this recipe, you can throw everything into the slow cooker, run some errands, and come back to a warm meal. I must warn, however, that some intermittent stirring is a must with this dish — so make the errands quick. Or even use the time to watch Oprah(ok, so not everyone is the fan I am, but you can feel free to sub in your favorite show here) or take a cat nap. This is supposed to be comfort food, after all. Why not make the rest of your evening comfortable and lazy as well?

Serves: 4-5

Slow Cooker Mac and Cheese:

1 8-oz. box gluten-free quinoa elbow pasta (uncooked)

florets from 1 head of broccoli, washed and chopped

2/3 cup nutritional yeast flakes, plus more for serving

2 tablespoons sesame tahini

1/2 cup Follow Your Heart Vegan Gourmet cream cheese

1 cup unsweetened soy milk

3 tablespoons Earth Balance buttery spread

1 1/2 teaspoons sea salt

1/2 teaspoon paprika

1/4 – 1/2 teaspoon cayenne pepper

1 teaspoon dry mustard powder

1/4 teaspoon turmeric

1 1/2 cups plus 1/2 cup water, divided

Directions:

1. Add all above ingredients (only 1 1/2 cups water) to your slow cooker. Stir and cover. Set on a low setting for 1 1/2 hours. Stir occasionally.

2. After 1 hour has elapsed, add another 1/2 cup water. Stir. After 1 1/2 hours has elapsed, test macaroni for doneness before serving. If needed, you may add an additional 15 minutes to cooking time. Watch closely, though, to make sure pasta does not overcook.

3. If desired, to serve, toast 1/4 cup nutritional yeast flakes in a saute pan for a few minutes until lightly browned. Sprinkle over individual servings.

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