It’s the ultimate comfort food. And now, it’s vegan.
With winter comes the onset of cravings for hot, creamy food. Students turn to milky hot chocolate, thick soups and mac and cheese. For vegans, the comfort of that melty, creamy bite might seem an arm’s length away. With this recipe, though, winter mealtimes are already looking better.
Cook time: 30 minutes
- 12 ounces macaroni
- 2 tablespoons olive oil
- 20 ounces mushrooms, sliced
- 4 cloves garlic, chopped
- ½ sweet onion, chopped
- 8 ½ cups vegetable broth
- 1 tablespoon coconut aminos
- 2 tablespoons nutritional yeast
- 1 teaspoon dijon mustard
- Fresh thyme leaves
- Salt and pepper
- In a pot big enough to carry your midterm woes, cook some macaroni.
- In a nearby pan, heat olive oil on medium-high.
- Add sliced mushrooms, chopped onions and garlic, cook gently with salt and pepper and set aside.
- Add vegetable broth, coconut aminos, vegan cream cheese, nutritional yeast, mustard, thyme and salt and pepper to the veggies.
- Stir to melt the cheese sauce, and continue until smooth and creamy. Smell that? That’s the smell of a home-cooked meal. It smells like someone loves you. Someone does.
- Reduce heat to a simmer and stir every five minutes to thicken the cheese.
- Taste the sauce — an essential part of the process. Taste comfort, hope and promise on your lips. Add salt and pepper if need be.
- Toss your veggies right back on in there and stir them into the sauce.
- Now, stir in the pasta.
- You’re done! Eat some delicious, creamy, warm, aromatic vegan macaroni.
Best enjoyed fresh, with a buddy or, more likely, under a million blankets with Netflix pulled up. Fuzzy socks encouraged. Happy eating, friends.
Email Priya Subberwal at [email protected]