Tuesday, 13 September 2022

Stovetop cheese sauce

 

Our blender's broken, but I was craving my favourite comfort meal (for the record: cheesy pasta with seitan chicken, broccoli and kale chips, you're welcome).  I messaged Michael from Where's The Beef for urgent help.  He delivered. 

For the record, I added some dijon.  Otherwise it's perfect.  5 stars no notes.


Trailwalker macaroni
(a recipe from VeganYumYum, archived here)

500g macaroni
1/3 cup margarine
1/4 cup plain flour
2 1/2 tablespoons tamari
juice of 1/2 lemon
1 tablespoon white miso
1 tablespoon tahini
1 tablespoon tomato paste
1 1/4 cups soy milk
1/3 cup nutritional yeast flakes

Bring a large pot of water to boil and cook the macaroni until al dente.

While the pasta is cooking, prepare the sauce, making sure that you have all the ingredients ready on hand. Start by melting the margarine in a medium saucepan over medium heat. When it's completely liquid, whisk in the flour to make a smooth paste. One at a time, stir in the tamari, lemon juice, miso, tahini and tomato paste - the mixture will be thick. Gradually whisk in the soy milk, just a half cup at a time, trying to maintain a smooth sauce. Stir in the yeast flakes until well combined. Keep the sauce on low heat, stirring regularly, until the pasta is ready.

When the macaroni is cooked, drain it and transfer it back to the large saucepan. Pour in the sauce and stir well. Serve immediately. We usually eat this with roasted broccoli and carrots - it's pictured above with parsley, roasted broccoli, cauliflower and kale.

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