Ingredients
- 2 cups elbow macaroni
- 1/2 cup olive oil
- 1/4 cup flour
- 3/4 cup nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 tablespoon tamari
- pinch of salt (to taste)
- pinch of black pepper (to taste)
- 1 3/4 cups boiling water
- 3/4 cup vegan Japanese panko bread crumbs
Directions
Cook the elbow macaroni according to
its directions. Drain and rinse well.
set aside.
Make a roux by whisking together the
flour and 1/4 cup of olive oil in a
sauce pan over low-medium heat. When
the roux is thick, add the 1 3/4 cups
boiling water, spices, tamari, and
nutritional yeast. Whisk well, and
when the mixture is thoroughly mixed,
add the remaining 1/4 cup of olive oil
(or to desired consistency). Give it a
taste, and add salt or pepper
accordingly.
Mix the pasta and ‘vegan cheese’ sauce in a
casserole dish and top with panko
bread crumbs. Bake in oven for about
15-20 minutes at 350 degrees.
Serves: 3-5
Preparation time: 25 minutes