Vegan Macaroni and “Cheese” with Kidney Beans: Recipe

Vegan Macaroni and “Cheese” with Kidney Beans

Ingredients:

  • 1 pound Elbow Pasta, cooked and drained
  • 1 cup plain, soy milk
  • 3/4 cup Nutritional Yeast
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon turmeric
  • pinch cayenne pepper
  • 2 tablespoons tahini
  • 1 teaspoon mellow white miso (or additional salt)
  • black pepper to taste
  • 1 1/4 pasta water from drained pasta
  • 1 cup Kidney Beans, soaked, cooked and drained (how to cook dry kidney beans)

Directions:

First, if you are using dried beans, you’ll have to start soaking the beans the night before. You can also use can kidney beans as well. To cook dried kidney beans: Visit this site: http://www.chezbettay.com/pages/basics1/basics_beans1.html

Put the pasta on to boil according to package directions.

While it’s cooking, blend all remaining ingredients together in a blender or food processor.

When the pasta is al dente, drain it, reserving about 1/2 cup of the cooking water, and return the pasta to pan.

Add the sauce mixture and cook, stirring, until mixture boils and thickens. Add a little of the pasta water if more moistness is needed.

Add cooked kidney beans, mix and serve.

Enjoy!!!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: