thanks for the vegan mac n cheese and a tofu scrambler back at cha

[Guest guest]

WHOO-HOO!

That sounds awsome. I have heard of Soymag (and I

think it's available on that site)

I don't know how I missed that recipe when I searched

vegweb.

 

On a side note: even with all the anti-soy stuff on

here I must share that if you all haven't tried a Tofu

Scrambler...you must. I eat these things a lot. I use

the Fantasick brand seasoning sometimes and sometimes

make my own. Depends on how lazy I am. Here's my

recipe for a scrambler:

 

1 lb. Tofu (water packed kind, squeeze the water out!)

1 T. Braggs

1t. tumeric

1 t. garlic salt (or a little less if you aren't crazy

about garlic...)

1/8 t. pepper (I actually just use my grinder thingy

and guess now)

a pinch of kelp powder

a splash of olive oil (around 1 t. for those exact

peoples)

 

Mash the Tofu with the Braggs, tumeric, garlic salt,

and kelp power.

In a med skillet heat oil and then dump in the tofu

mixture. stir and simmer on med head until the liquid

is cooked in.

Sometimes I sautee some zuccini, tomatoes into the

mix. If you like onion, you can put that in too, but I

hate them.

This will easily make enough for 2-3 people (or if you

are me...on really hungry morning person!)

 

--- ~ PT ~ <patchouli_troll wrote:

> Here is a recipes for a vegan version that i found

> on the web. It says to use soymage brand, but i

> haven't found that brand in my area yet. Maybe

> you can find that or try some other vegan cheese

> brand.

> Also many of our vegan members have highly

> recommended the uncheese cookbook by Jo Stepaniak:

>

> http://www.vegsource.com/jo/books/uncheese.htm

>

> From Mollie on:

> vegweb.com/food/pasta/2017.shtml

>

> Macaroni & " Cheese " (a genuine imitation)

>

> Ingredients (use vegan versions):

>

> * 2 cup macaroni

> * 1 tablespoon soy non-hydrogenated vegan margarine

> * 1 tablespoon flour

> * 3 cup vegan soymilk

> * 4 oz. Soymage cheddar cheese substitute

> (Important! Must use Soymage!)

> * 1 small clove garlic, minced

> * 1 medium onion, chopped

> * 1 tablespoon minced parsley

> * 1 teaspoon salt

> * 1 teaspoon white pepper

> * paprika

> Directions:

>

>

> Cook pasta until barely tender; drain and set aside.

>

>

> Melt margarine in a saucepan and add flour.

> Slowly add the soy milk, constantly whisking

> the mixture. If the consistency is not thick

> enough, slowly sprinkle in some flour, starting

> with 1/2 T and adding more if necessary.

> Meanwhile, continue whisking. Add cheese,

> garlic, onion, parsley, salt, and pepper. Whisk

> until sauce is thick and smooth.

>

> Combine sauce and pasta, and sprinkle with

> paprika. Bake at 375 degrees in a greased

> casserole dish for at least 30 minutes. I like a

> nicely golden crust, so I bake it for a bit longer.

>

> Yum.

>

> Note: I never use a recipe for this dish, so the

> ingredient amounts might be a little off.

> Adjust as necessary. I've tried endlessly to

> find a good vegan cheese substitute for

> macaroni and cheese, and Soymage is the best.

> This dish is much better than those recipes

> with nutritional yeast, and any ex-mac & cheese

> afficionado vegan will definitely be satisfied!

>

> Serves: 2-4

>

> Preparation time: 1/2 hr. + baking time

>

>

> , Melissa

> Hill

> <assilembob>

> wrote:

> > HMMM....

> > I wonder how that would turn out with soy cheese

> (as I

> > am vegan)

> > I think I will have to try it

> > ~Mel

>

>

>

 

 

 

 

 

 

 

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