After the macaroni and cheese reader recipe poll my sister got a craving for mac and cheese, too. She went home and made her own vegan version of mac and cheese, with brown rice and broccoli and nutritional yeast “cheese”!
Kelly’s Vegan Rice and Cheese
- 1 butternut squash
- 2 heads of broccoli, chopped small
- 1 1/2c. brown rice, uncooked
- 1/2c. margarine
- 1/2c. flour
- pinch of turmeric
- 1/2t. salt
- 1T. soy sauce
- 1c. nutritional yeast
- 4 cloves garlic, minced
- 2-3c. water
Cut the squash in half and roast at 400 degrees for 45 minutes. Cook the brown rice according to directions.
Melt the margarine. Whisk in flour to form a roux. Add the turmeric, salt, soy sauce, nutritional yeast, garlic, and water. Whisk smooth.
Scoop the roasted squash from the skin. Blend with the nutritional yeast mixture. Mix broccoli, rice, and nutritional yeast/squash mixture all together. Spread in a greased casserole dish. Top with bread crumbs. Bake at 350 for 10-15 minutes, or until hot.
What’s your favorite version of macaroni and cheese?