VEGAN BAHAMIAN MACARONI & CHEESE RECIPE BY TASTY

Vegan Bahamian Macaroni & Cheese Recipe by Tasty image

Provided by Tiffany Simms

Yield 9 servings

Number Of Ingredients 15

8 oz whole grain penne pasta, or elbow pasta
12 oz silken tofu, pureed
½ medium onion, chopped
½ medium bell pepper, chopped
½ jalapeño, chopped
½ cup unsweetened coconut milk
5 tablespoons vegan butter
14 oz vegan shredded cheddar cheese
3 tablespoons paprika, or to taste, diided
2 tablespoons turmeric, or to taste
1 tablespoon thyme powder, and/or ground thyme.
garlic powder, to taste
salt and pepper, to taste
hot sauce, a few drops
nonstick cooking spray

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!