Nacho Mac and Cheese Casserole with Taco Tempeh 'meat'. Vegan Recipe
Ingredients
- 1/4 cup Cashew flour (ground raw Cashew)
- 1/4 cup flour (I use unbleached white)
- 1/2 cup almond milk
- 1/2 cup water
- 1-2 roasted/canned pimiento (or roasted 1/2 red bell pepper)
- 1 roasted Jalapeno (optional)
- 1/2 medium tomato chopped
- 3-4 cloves of garlic
- 2 teaspoons onion flakes (or a 1 teaspoon onion powder)
- 3-4 Tablespoons nutritional yeast
- 2 Tablespoons sesame seeds
- 1/2 tsp salt
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon chipotle pepper flakes
- 1/4 teaspoon aleppo pepper flakes (optional)
- 1 Tablespoon extra virgin olive oil (optional)
- 4 oz tempeh crumbled
- 1/2 cup water
- 2 teaspoons liquid aminos or tamari
- 1 tomato chopped (or 2 tablespoons tomato paste)
- 1/4 teaspoon chipotle pepper flakes
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/3 tsp salt
- Or you can use salt, tomato paste and taco seasoning mix to add to tempeh+water
- 1 cup dry Macaroni pasta
- 1/2 cup Salsa of choice (or chopped roma tomatoes, red onion, cilantro, salt and lime juice)
- Corn chips
- Pickled Jalapenos
- Daiya Cheddar shreds
Steps
- 1
Tempeh:
- 2
In a large pan, add crumbled tempeh, water and rest of the ingredients. Mix and cook covered on low-medium heat for 25 minutes or until dry. Stir twice in between. You can marinate the tempeh in the wet before cooking if you like for a deeper flavor.
- 3
Mac:
- 4
Boil the water for the pasta and cook until al dente.
- 5
Nacho Cheese Sauce:
- 6
Add the nacho cheese sauce ingredients to a blender and blend until smooth. Mix the sauce into drained hot Macaroni pasta.
- 7
Bake:
- 8
Layer the Mac and cheese.
- 9
Top with Tempeh Nacho meat.
- 10
Top with Salsa. (Or top the chips with salsa later).
- 11
then some Daiya cheddar.
- 12
Add the remaining Mac and Cheese.
- 13
Top with Chips, Jalapenos and cheese shreds.
- 14
Bake at pre-heated 370 degrees F / 190ºc for 25-30 minutes.
- 15
Cool for a bit before serving.