Vegan “Cheese” Casserole

This was going to be Vegan Mac and Cheese post until I realized that rice noodles were the only vegan pasta I had on hand.  I have been attempting to expand my vegan cooking/baking I do for my vegan son.  Mostly, it’s been Bean Enchiladas for ages.  Lately, I have been filling the enchiladas with not only beans but sauteed tofu, onions and chopped red pepper.

But I digress.  I did some research of recipes online for vegan mac and cheese and found a recipe that used not only nutritional yeast (a common favorite for the “cheese” taste) but sweet potatoes.  I was intrigued.  It passed my son’s taste test so here’s the recipe with my changes, comments and pictures.

Vegan “Cheese” Casserole

6 TB nutritional yeast flakes

1 1/2 cup soy milk

3 steamed and mashed sweet potatoes

2-3 garlic cloves, minced

1 teaspoon pepper or, to taste

1 teaspoon cider vinegar

1/2 cup chopped onion

Rice noodles, approximately 12 ounces

Crumb Topping

1 cup Panko

1/4 cup vegan margarine

1 teaspoon veggie seasoning

Measure soy milk and add to a medium mixing bowl.

Add nutritional yeast, vinegar and pepper

Press garlic to mince

Chop onion.  The next time I make this, I will saute the onion in oil to soften and mellow the taste.  An improvement suggested by the recipient.

Whisk onion into yeast mixture

Steam sweet potatoes.  I am a huge fan of the microwave steam bags; easy and FAST.  Remove peels.

Mash until creamy

Soak rice noodles in hot water until soft

Melt margarine in small saucepan.  Add Panko and seasoning.

Mix until Panko is thoroughly coated

Stir softened noodles into sauce

Coat noodles

Place in baking dish.  I found these small foil pans at the Dollar Store.  They are the perfect size for small meals, made ahead.

Top with crumbs

Bake at 350 degrees for 30 minutes until nicely browned.

I liked this picture so much, I had to add it at the beginning and end.

More vegan recipes to come! 🙂



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Filed under Eating well, Lunch, Main Dish, Uncategorized, Vegan

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