Vegan Macaroni and Cheese — Rich, Nutritious and Gluten-free

toby's mac and cheese

Vegans need their own version of Toby's delicious four-cheese macaroni and cheese with chicken and portabella mushrooms. Photo by tobyotter at Flickr; CC 2.0 License.

Vegans need comfort food, too! Here is a decadent version created by JimmyTH that satisfies even the meat eaters and boxed-pasta lovers of the house.

16 ounces of pasta

1/2 can coconut milk

8 Tablespoons nutritional yeast flakes

1 teaspoon green curry paste

2 Tablespoons vegetarian “no chicken” bouillon

1/2 teaspoon salt

Freshly ground black pepper to taste

Cook the pasta according to directions on the label. Add the dry ingredients to the macaroni after you have drained the pasta. Mix thoroughly. Shake or stir the coconut milk to mix it with the coconut fat inside the can before you open the can. Add the coconut milk last.

We use Tinkyada elbow pasta — the brown rice pasta with the bunyas on the package — because I’m gluten-free. It may take a couple of attempts to get this pasta to the consistency you prefer. It holds up well whether you prefer yours al dente or mushy.

The recipe will serve two with plenty of leftovers if used as a side or can act as a main component to a dish for two to three people.

For a savory change, it is possible to add combinations of ingredients to dress up the flavor. Lightly brown a mixture of garlic and chopped onion or sprinkle in oregano, basil or red and black pepper.

Caution! May cause drowsiness.

Jimmy’s Notes:

Hey, that’s one of my favorite recipes! And you say there’s no meat in it? Just kidding, Alice, I knew that. This one really did turn out well. People who base all their food on meat think vegan food can’t taste good. Sometimes it’s better. It’s the fat in food that gives it most of its flavor so you have to find good plant-produced fat, and coconut is one of the best. Just have to remember not to eat so much that you can’t get off the couch. Be sure and read the labels on Thai curry pastes because many have fish sauce or shrimp paste in them. I noticed some people are complaining that Thai Kitchen curry has lost its spiciness. I’ve cooked with it for thirty years and some batches are milder than others. Stir the contents of the jar before blaming the company, and add some dried Thai chilis if you want more heat. Thai Kitchen curry is still vegan and you can punch it up a little if needed. Don’t switch to Mae Ploy if you’re vegan — it’s got shrimp paste in it.

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