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Macaroni-and-‘Cheese’ Casserole

3 1/2 cups elbow macaroni
1/2 cup vegan margarine
1/2 cup flour
3 1/2 cups boiling water
1-2 tsp. salt
2 Tbsp. soy sauce
1 1/2 tsp. garlic powder
Pinch of turmeric
1/4 cup vegetable oil
1 cup nutritional yeast flakes
Paprika, to taste

• Preheat the oven to 350°F.
• Cook the elbow macaroni according to the package directions. Drain and set aside.
• In a saucepan, melt the margarine over low heat. Whisk in the flour.
• Continue whisking over medium heat until smooth and bubbly.
• Whisk in the boiling water, salt, soy sauce, garlic powder, and turmeric.
• Continue whisking until dissolved. Once thick and bubbling, whisk in the oil and the nutritional yeast flakes.
• Mix 3/4 of the sauce with the noodles and place in a casserole dish. Cover with the remaining sauce and sprinkle with the paprika.
• Bake for 15 minutes.
• Broil for a few minutes until crisp.

Makes 5 servings

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      • Kyle says:

        I’ve been making this recipe for years – it is the most amazing recipe for the end of a long day at work. It’s easy to make it’s sooooo delicious.

      • Ashley-P says:

        Cyndi – most pasta does not contain eggs. Just be sure to read the ingredients on the package before purchasing.

      • Cyndi says:

        If it has normal macaroni in it, it isn’t vegan. Pasta is basically eggs and flour.

      • areed1957 says:

        I have been a vegetarian for two years and I am now taking the leap to going all out vegan. I am excited to try this recipe. Cheese has been the hardest thing for me to give up. Wish me luck!

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