Gluten Free Vegan Macaroni & Cheese Caserole
Fall is in the air! Can you feel it? It has been so rainy and cool here the last few days. I actually put jeans on today! 🙌🏻 I love when the temperature is in the 70’s during the day and the 50’s at night.
🍁The cooler temps make me think about soups and casseroles. So of course I had to make this gluten free vegan macaroni and cheese casserole. It is a mixture of all the veggies I had in my fridge that day with a delectable vegan cheese sauce. It’s so good I’m actually drooling right now. 🤤😂
🍁I don’t know where this recipe originally came from but it has been in my repertoire for many many moons. I’d love to know what fall inspired recipes you are making! Let me know in the comments.
Ingredients
12 oz uncooked macaroni or noodle of your choice
1/2 cup margarine (I use Earth Balance)
1/2 cup gluten free flour (or you can sub regular flour)
3 1/2 cups boiling water
1 1/2 tsp salt
2 tbsp tamari
2 cloves garlic, minced
1/2 tsp tumeric
1/2 tsp dry mustard
1 cup nutritional yeast
Veggies of your choice (I used broccoli, cauliflower, carrots, spinach, and mushrooms)
1 tsp avocado oil
1 tsp bragg’s amino acid
Preheat oven to 350 degrees and lightly oil a 9 x 13 pan.
Cook pasta al dente.
Bring 3 1/2 cups of water to a boil.
Melt margarine, stir in flour and mix until bubbly over medium heat.
Whisk in boiling water, salt, tamari, tumeric, dry mustard, garlic. Keep whisking until smooth.
Once thickened stir in nutritional yeast, mix until smooth and set aside.
In a large skillet add 1 tsp avocodo oil and veggies. Stir fry until veggies are still just tender but still bright in color. Add bragg’s amino acid. Cook for another minute and remove from heat.
Mix veggies and pasta together. Add 2/3 of vegan cheese sauce with the pasta and veggies.
Put the mixture into 9 x 13 pan and top with the remaining sauce.
Drizzle the top with olive oil.
Bake in the over for 25 minutes. Enjoy immediately.