Baked Macaroni and Cheese + Everyday Vegan Eats Giveaway!

Baked Macaroni & Cheese - Everyday Vegan EatsI’m so excited to be taking part today in the Everyday Vegan Eats Blog Tour! Not only will I be sharing a recipe for Baked Macaroni and Cheese from the book, you’ll also have a chance to win a copy for yourself! But more on that in a bit…

Everyday Vegan Eats by Zsu DeverYou may already know Zsu Dever, author of Everyday Vegan Eats, from her terrific blog, Zsu’s Vegan Pantry. In Zsu’s debut cookbook, she highlights her family’s favorite recipes with large, colorful photos and recipes for things like Tex-Mex Migas, Deli Reubens, and Spinach & Artichoke Dip. Needless to say, it wasn’t easy deciding what to make first.

After much deliberation, I started with one of the recipe basics – Savory Broth Mix. Several of the recipes in the book call for a spoonful of the mix, made with nutritional yeast flakes and spices, to add extra dimension and flavor. I usually use vegan vegetable bouillon cubes for that purpose, but Zsu’s broth mix is even more inexpensive and is full of spices I always have on hand.

Greek Gyros with Tzatziki Sauce - Everyday Vegan EatsNext I made Greek Gyros with Tzatziki Sauce. The gyros can be made with Soy Curls, seitan, or marinated tofu. I opted for the tofu, which was seasoned with lemon juice, garlic, and herbs for a bright pop of flavor. It was stuffed into pita bread with tomato slices, green leaf lettuce, and onions and then slathered with homemade tzatziki sauce.

Greek Gyros with Tzatziki Sauce - Everyday Vegan EatsThis cool, cucumber-rich tzatziki sauce is made with non-dairy yogurt and is the perfect compliment to the garlicky gyros. This would be a refreshing warm weather dish, as it is packed with crisp and vibrant produce.

Arroz non Pollo - Everyday Vegan EatsNext I made Arroz non Pollo, a play on the Latin American dish Arroz con Pollo (i.e. rice with chicken). This recipe also offers the choice of using Soy Curls, tofu, or seitan cutlets for the dish, but I opted to use my remaining marinated tofu.

Filled with bell peppers, onions, tomatoes, garlic and spices, this is a savory one-dish meal that would be great for a potluck or dinner party when you want a dish with hearty layers of flavor that can bake while you get drinks and appetizers ready.

Sauteed Collard Ribbons - Everyday Vegan EatsFinally I made a batch of Sautéed Collard Ribbons to go with Baked Macaroni and Cheese.

Baked Macaroni & Cheese - Everyday Vegan EatsThe Baked Macaroni & Cheese gets its creaminess from vegan cream cheese. (I made my own cashew cream cheese, using my favorite recipe from Artisan Vegan Cheese.) The mac and cheese has a sweetness from roasted red peppers and a lovely bite because of apple cider vinegar.

Baked Macaroni and Cheese + enter the giveaway to win Everyday Vegan Eats by Zsu Dever!

Baked Macaroni and Cheese

Serving Size: 4

Zsu says: This is the vegan version of baked mac and cheese you’ve been craving. For a variation, stir in 1 cup of broccoli florets into the pasta cooking water 2 to 3 minutes before draining it or 3 cups of fresh baby spinach into the pasta before baking the casserole.

Ingredients

  • 8 ounces elbow macaroni (do not use gluten-free pasta)
  • 2 1/2 cups plain unsweetened vegan milk, divided
  • 1/4 cup vegan cream cheese
  • 3 tablespoons diced jarred pimientos or roasted red peppers
  • 3 tablespoons nutritional yeast flakes
  • 1 teaspoon sea salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 2 tablespoons vegan butter
  • 5 tablespoons unbleached all-purpose flour
  • 1 teaspoon apple cider vinegar
  • Fresh ground black pepper

Instructions

  1. Preheat the oven to 450°F. Cook the pasta in a large pot of boiling salted water until 1 minute shy of al dente. Drain and transfer to a 2-quart, wide baking dish and set aside.
  2. Blend 1 cup of milk, cream cheese, pimientos, yeast, salt, onion, and paprika in a blender until smooth. Set aside.
  3. Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook, stirring, until the flour smells nutty, about 3 minutes. This is a very thick roux; use a wooden spoon to stir it well.
  4. Transfer the roux to the blender with the milk mixture; make sure there is enough room in the blender jar for the added roux. Blend until smooth and return to the pan. Stir in the rest of the milk and whisk to combine.
  5. Bring the sauce to a boil and reduce to a simmer. Stir in the vinegar. Simmer for 2 minutes to thicken and cook out the flour taste.
  6. Add about 2 cups of the sauce to the pasta. Mix well.
  7. Spread the pasta evenly in the baking dish. Pour the remaining sauce over the pasta and smooth the surface. There will seem to be too much sauce for the amount of pasta, but it will all come out fine in the end.
  8. Bake until the sauce is bubbling and a crust has developed, about 15 minutes. Remove from the oven, set aside to rest for 5 minutes before serving.

Notes

From Everyday Vegan Eats by Zsu Dever. ©2014 Zsu Dever. Used by permission from Vegan Heritage Press.

http://cadryskitchen.com/2014/05/14/baked-macaroni-and-cheese/

As I mentioned at the beginning of this post, not only do I get to share the recipe for Baked Macaroni & Cheese with you today, you also have a chance to win a copy of Everyday Vegan Eats for yourself.

The publisher, Vegan Heritage Press, is offering a copy to one lucky winner (in the United States only). The winner will be chosen at random. Please make sure that I have some way of contacting you, either by email or your blog (if you have one). Good luck!

a Rafflecopter giveaway

Disclaimer: I was given this book to review, but the thoughts and opinions are my own. This post contains an Amazon affiliate link.

66 thoughts on “Baked Macaroni and Cheese + Everyday Vegan Eats Giveaway!

  1. The mac and cheese looks awesome! I still haven’t managed to nail my rejuvelac down and master the Artisan Vegan Cheese recipes but I’ll have to file this for when I do :)

    • You’re in luck! The cream cheese recipe doesn’t require rejuvelac. In fact, it’s probably the easiest recipe in the book. It’s just made with cashews, water, and non-dairy yogurt. It’s super easy! (Of course, you could also make this mac and cheese with store-bought vegan cream cheese too.) :)

      • Ahh, but the rub is that I can’t get plain, unsweetened nondairy yogurt here, so I still have to make that part myself =P I can definitely start that from probiotics instead, though, so I should give another try.

  2. I’m always looking for new, creative recipes! I’m grateful to Robin Robertson for leading me to you!!! Maria

  3. Thank you, Cadry, for the amazing photos, for taking the time to make all that food and reviewing the book! You made everything look so mouth-watering!

  4. That gyro looks incredible–really light and fresh! I also saw the Fudge Brownies with Caramel Sauce on another blog and they look DIVINE. Pretty much every recipe I’ve heard of so far sounds like something both me and my husband would enjoy.

  5. Greek Gyros with Tzatziki Sauce! That was one of my fave meals in my prevegan days. I’d love to make a delish vegan version.

  6. That mac-n-cheese looks pretty darn tasty! I’ve been following Zsu’s blog for a while now, and looking forward to her book. Thanks for the chance to win a copy!

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  8. I’m not entering the giveaway because I already have the book :-) But I just published a review of it over at my blog, if anyone is interested in reading mini reviews of the recipes I’ve tried!

  9. I saw your gyros photo on Instagram and was excited to hear more about this book. Sounds like a great find — hope to check it out!

  10. The Arroz non Pollo is so tempting but I just looked at the amazon preview and there’s a recipe for corn muffins in the book…I have such a weakness for them! Now I think I need to make a batch for Memorial Day…it would be fabulous fun to try Zsu’s version! :)

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  12. Oh my goodness, it’s like you chose to highlight the exact recipes to make me NEED THIS BOOK RIGHT NOW! The gyros. Good lord. And the arroz non pollo. Oh my. And then the mac and cheese… you’re killin’ me over heah!

  13. Yep, you can’t say no to some mac and cheese and collards on the sides to cut through the richness. Can’t join in the giveaway as I’m not in the UK, but it looks lovely.

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  15. I see you are sharing the recipe but not the plate of food with me. Hmmmph. Don’t make everything look so good then, Cadry. I had the good fortune of being a tester for Zsu so have firsthand experience with her terrific recipes. Although I like to win many things, don’t enter me, I cannot play this round. I have a book and will be one of the stops. Nice to see you! xx

    • Gigi, you are invited to dinner anytime! Just let me know when to expect you, and I’ll have everything ready. :) It’s nice to see you too! You’ve been missed!

  16. I am most eager to make the collard greens from Everyday Vegan Eats. Why? Takes me back to when my Mom and I went to a Soul Food restaurant in Detroit, Michigan. It was authentic, but am sure not vegetarian nor vegan. I want to relive the memories minus with healthy eating.

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