mac and cheese: vegan rice version!

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?


8 thoughts on “mac and cheese: vegan rice version!

  1. Break-up Mac and Cheese – a recipe two of my old colleagues came up with after one suffered a very traumatical break-up. It involves a roux. And pancetta. And it’s DELICIOUS.

  2. Kelly, this sounds good, especially after hearing about Keegan’s reaction! Hope you’re doing well, and look forward to seeing you next (whenever that might be).

  3. I have to admit, when I have mac & cheese, I like to have whole milk, real butter and sharp white cheddar cheese and bread crumbs! 🙂 It’s definitely, definitely a treat, not a weekly sort of thing, ha! New moms seem to especially love it. Here’s the recipe I use:

    I add sauteed onion/garlic and then top with buttered Italian bread crumbs and bake for 20 minutes ~350*F.

    1. (@Robin, it could be called “break up mac & cheese #2,” I think! Love the roux for mac & cheese, nothing like it!)

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