Vegan Mac and Cheese
Once upon a non-vegan life, Mac and Cheese was one of our comfort foods. Jane would doctor it with ground turkey, broccoli, and cumin, to make it somewhat more nutritous and more appealing to the adult palette.
Since we’ve been vegan, Jane has tried a number of Mac and Cheese recipes, going all the way back to the disasterous and unappealing Veganomicon recipe. We’ve long since written it off our list of things we eat even though many of you have offered recipe suggestions that sound quite appealing.
So imagine my delight when Pastariso asked us to review the Mac Uncheddar. Truthfully, we didn’t have high hopes, especially since it’s gluten free as well as vegan. But we gamely opted to try it.
The package is only 5 ounces, so it’s smaller than I remember the Mac and Cheese boxes of my non-vegan life. Jane made two boxes, which was supposed to be 5 servings, but really only made 3 as far as we were concerned. If you’re eating it as a side, 5 servings is probably correct.
It prepares like the Mac and Cheese of our childhood: you boil the pasta, then put butter (Earth Balance) and milk (we used Silk Cashew) and the foil packet of yellow powder. It makes for the same scary-yellow glop. When it was done, Jane dished out a small amount, undoctored. And it tasted like non-vegan, boxed, Mac and Cheese… unappealing to us, but the kids will love it.
Then Jane did her usual thing, except the ground turkey was replaced by Yves Meatless Ground Round, threw in the cumin, and voila… comfort food.