VEGAN BAHAMIAN MACARONI & CHEESE RECIPE BY TASTY
Here's what you need: whole grain penne pasta, silken tofu, medium onion, medium bell pepper, jalapeño, unsweetened coconut milk, vegan butter, vegan shredded cheddar cheese, paprika, turmeric, thyme powder, garlic powder, salt and pepper, hot sauce, nonstick cooking spray
Provided by Tiffany Simms
Yield 9 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375° F.
- Boil pasta according to box instructions. After cooking, drain, then let cool for about 5 minutes in a medium-sized bowl while you chop and sauté the vegetables.
- Purée tofu until smooth.
- Next, pour melted butter over a bowl of noodles then stir.
- Add the chopped vegetables; stir. Then, add the coconut milk and pureed tofu to the mixture and stir followed by your choice of seasonings as listed above.
- Add 7 oz of shredded cheese and mix well.
- Spray a 8x8 baking pan with nonstick cooking spray and spread macaroni mixture in evenly.
- Top generously with the remainder of shredded cheese until pasta mix is covered. Sprinkle paprika on top to add a little more color.
- Place the filled pan in the oven and bake for 35 minutes or until golden.
- Let cool, then cut into 9 squares.
- It is delicious hot or room-temperature.
- Enjoy!
Nutrition Facts : Calories 355 calories, Carbohydrate 32 grams, Fat 22 grams, Fiber 2 grams, Protein 8 grams, Sugar 2 grams
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