Vegan Mac N Cheese with Tempeh Bacon
Macaroni pasta in a luxurious creamy cheesy sauce topped with smokey bacon flavoured crumble made of tempeh. The ultimate dairy free comfort food.
Ingredients
- 200 g Macaroni pasta dry weight
- 200 g Tempeh
- 200 g Vegan cheese grated
- 800 ml Soy milk
- 30 g Dairy free butter
- 1 tbsp Plain flour
- 1 tsp Smoked paprika
- 1 tbsp Yondu or soy sauce
- 1 tsp Liquid smoke
- 2 tsp Garlic granules
- 1 tsp Salt
- 1/2 tsp Black pepper
- 30 g Nutritional yeast
Instructions
- Food process the tempeh into a breadcrumb size and place into a large bowl.
- Add the smoked paprika, liquid smoke, soy sauce and 1tsp of garlic granules and mix well.
- Tip on to a baking tray lined with baking paper and bake for 15 minutes.
- In a large sauce pan melt the butter on low heat then add the tbsp flour and mix well.
- Once combined into a paste turn down the heat and add a small bit of the milk. Mix this until it turns to a paste again. Continue doing this bit by bit until all the milk is used. You will have to stay by it and whisk it the whole time to avoid burning.
- Next mix in half (100g) of the cheese to the sauce and the salt, pepper, other tsp of garlic granules and the nutritional yeast. Stir until the cheese has melted and take of the heat to thicken. Make sure there are no lumps left in the sauce here.
- Cook the pasta according to packet instructions, drain then add to the cheese sauce.
- Transfer the mac n cheese to a baking dish and top with the rest of the cheese (100g) and the tempeh crumbles.
- Cover with foil and bake in the oven at 180°C for 10 minutes. Remove the foil and bake for a further 5 minutes.
- Serve and enjoy!
Notes
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Making the sauce - Making a good cheese sauce requires patience and undivided attention from start to finish. No one likes a lumpy sauce. To master this you must stand and stir consistently when adding ingredients and continue stirring until the desired thickness is reached. As soon as this is done remove from the heat.
Sauce thickness troubleshooting - The soy milk is a guide for this recipe as sauce thickness is most definitely a personal preference. Personally I like a saucy mac n cheese so I try to make a good amount of sauce. If your sauce is too thick keep adding soy milk bit by bit until you like the consistency. If you have added all of the ingredients and stirred well on the heat and your sauce is still not thick enough- in a separate bowl you can mix a teaspoon of cornflour and water and add this to the sauce. Stir on low heat until thickened.
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