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LOCATION: Recipes >> Vegetarian >> Mac Cheese 04

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Vegan Mac and Cheese

1.5 cups freshly baked winter squash or canned squash
3 T. olive oil
1 lg. onion, chopped
1-2 garlic cloves, minced
1 lb. dried elbow macaroni
1.5 cups plain unsweetened soy milk
2 t. dijon mustard
1 t. salt freshly ground pepper
2-3 T. chopped fresh parsley, for garnish
nutritional yeast (optional)

Bake the squash first; butternut and delicata are two excellent
choices. When it is cool enough to handle, scoop out 1.5 cups of
the flesh and set aside.

Bring a large pot of water to a boil for the macaroni. Heat 2 T.
of the olive oil in a large skillet. Stir in the onion and saute
over med heat for 8 to 9 minutes. Stir in the garlic, saute saute
for 30 seconds, then remove from heat. Begin cooking the macaroni
as soon as the water comes to a boil. Put the squash, soy milk,
mustard, remaining 1 T. olive oil and salt in a blender. Puree the
mixture until it is smooth, then pour into the skillet with the
sauteed onions. Heat the sauce (I have added nutritional yeast
flakes at this point for extra cheesy flavor), stirring until it
is bubby hot; add pepper generously. When the macaroni is done,
drain and immediately pour into the hot sauce. Mix the sauce and
macaroni until coated evenly. If needed, add a few T. hot water to
make it more saucy. Serve at once, garnished with parsley. (makes
5-6 large portions)


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