Vegan 
1hour 30mins 
Intermediate
Cookware needed:
- 3 qt baking dish (Stoneware if possible)
- 2 – Large stainless steel pots
- Baking tray
- Blender
This Mac & Cheese recipe has evolved since I was a young kid growing up. When we were first vegan there weren’t as many options for cheeses as there are now. I learned to make this dish with nutritional yeast and flour. As more and more products came out I was able to experiment and eventually I developed a new family recipe. By adding gardein’s crabless cakes I have made this recipe my own. Kacie loves spicy food so I decided to make it with a hot flavor that goes along with the crabless cakes. The results are amazing! You can pair this meal with some barbecue tofu, seitan, or baked beans. Add a salad or some steamed veggies for a balanced meal. Remember to make Veggies the majority of the plate. For a drink, a nice pomegranate Kombucha on the side will set this meal off right. You can always take the spice and crabless cakes out, but I recommend trying it at least once. Let me know how you like this recipe or what you added to make it your own in the comments below.
Ingredients
- 2 packs gardein crabless cakes
- 4 tbsp avocado oil
- 1/2 tsp Old Bay seasoning
- 1 tub medium firm tofu
- 1 cup, plant-based milk (We used Good Karma unsweetened flax milk)
- 1/4 tsp sea salt
- 4 cups water
- 1 cup Nutritional yeast
- 3 bags shredded vegan cheddar cheese (We used Follow Your Heart)
- 1/2 cup plant-based butter (We used Earth Balance)
- 1/4 tsp mustard
- 1 tsp red chili pepper flakes
- 1 tsp cayenne pepper
- 1 tsp sea salt
- 1 tsp Italian seasoning
- 1 tsp paprika
- 1/2 cup bread crumbs
- 1 pack (16 oz) macaroni noodles (Durum Wheat)
Instructions
- Pre-heat oven to 450
- Put crabless cakes in a medium sized bowl
- Drizzle with avocado oil
- Sprinkle with Old Bay seasoning, oil and mix until evenly coated
- Place on baking tray with foil underneath
- Cook for 5-7 mins or until golden brown and crisp on outside
- Cut into small bite sized pieces and place back in oven for 3-5 mins
- Take out of oven and set to the side.
- Turn oven down to 400 degrees
- Cook macaroni in a large pot according to package instructions and place on side.
- In a blender, add tofu, plant-based milk, salt, Italian seasoning
- Blend until smooth
- Add 4 cups of water in a large pot on high heat
- Then add nutritional yeast, shredded cheese, mustard, and butter to water
- Whisk until ingredients are combined
- Add 14 ounces of the blender mixture and stir into cheese sauce
- Turn to medium heat and continue to whisk
- You can add more of blender mixture if you want your cheese thicker
- Add crab, sea salt, cayenne and chili pepper flakes to cheese
- Mix and allow to thicken for 5-10 mins
- In the baking dish pour noodles and spread evenly
- Pour cheese on to noodles and mix
- Sprinkle paprika on top
- Cover baking dish with parchment paper and then aluminum foil
- Bake on 400 for 30 mins
- Take out of oven
- Remove parchment paper and aluminum foil
- Sprinkle bread crumbs on top
- Add shredded cheese on top if desired
- Place baking dish back in oven, uncovered
- Bake for 5- 10 mins, until golden brown on top
- Remove and allow to cool for 10-15 mins
- Enjoy!
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