It’s Mac & Cheese Monday, folks! Whoop! This recipe is a sinful one, a quick one, and a convenient one. It spotlights Leahey Gardens’ Cheese Flavored Sauce (reminiscent of the old blue box cheese powder), but Road’s End Organics Chreese Sauce could easily step in.
You’ve tried tempeh bacon before, right? If you haven’t, you’re missing something truly spectacular. Lightlife has a store-bought variety and there are many recipes out there (have you seen my sugar-free variety?). The recipe here is a tester recipe for Joni of Just The Food, and very yummy - smokey and mapley to the max. The addition of the tempeh bacon to the super-cheesy mac makes a perfectly creamy texture pop with salty, smokey goodness.
Bacon Cheddar Mac
8 oz. prepared brown rice pasta
1/2 c prepared Leahey’s Cheese Flavored Sauce
1/4 c Daiya Cheddar Style Shreds
1/4 c tempeh or seitan bacon (homemade or store-bought)
Cook the pasta as directed. Prepare the sauce as directed (I halved the Leahey’s recipe on the bag) and add the Daiya shreds, stirring until they become melty. Stir the sauce into the pasta, portion into bowls, and top with prepared tempeh bacon.
Serve with a salad and you have a comforting meal in minutes!
Labels: recipes, Vegan MoFo 2013
