The Very Best Vegan Mac & Cheese (Baked Version PLUS Quick & Easy Version)

This is a photo of the baked version of the recipe.

This is a photo of the quick (no-bake) version of the recipe.

Baked Vegan Mac and Cheese

Recipe from Andrew Barnard

Husband-Tested in Alice’s Kitchen

Makes 16 servings (can be halved)

This is the best vegan mac and cheese recipe ever! Not cashew based, so it’s allergy friendly!  If you don't mind using cashews, you can make your own vegan Parmesan cheese and use it for this recipe instead of store-bought vegan Parmesan. This recipe can be halved and baked in an 1½ quart dish (8 ½"x 10" x 2")

1 pound macaroni noodles, uncooked (Use gluten free if needed)

15 oz can butter beans, drained and rinsed 

2 cups dairy free milk 

½ cup vegetable stock 

½ cup vegan butter 

⅓ cup nutritional yeast 

2 Tablespoons fresh lemon juice

1 teaspoon salt

1 teaspoon freshly ground black pepper

¼ teaspoon paprika

2 cups vegan shredded cheddar cheese, divided 

1 cup vegan parmesan cheese 

⅓ cup seasoned panko breadcrumbs 

2 teaspoons olive oil, optional

Bring a salted pot of water to a boil. Preheat oven to 350˚F/180˚C degrees. Cook 1lb

macaroni noodles according to the package. Drain noodles once done and set aside.

While noodles cook, to a high powdered blender, add 15oz can butter beans, 2 cups

dairy free milk, ½ cup stock, ½ cup vegan butter, ⅓ cup nutritional yeast, 2

tablespoons lemon juice, 1 teaspoon each salt and pepper, ¼ teaspoon paprika, 1 cup

each non-dairy cheddar shreds and parmesan cheese. Blend this until smooth. Set

aside.

In a lightly greased 9x13 casserole dish, add the drained, cooked noodles. Pour the sauce mixture over the noodles and carefully stir together.

Top with remaining 1 cup of the cheese shreds. If using the oil, in a small bowl

combine the oil with the breadcrumbs and stir to well coated. Sprinkle evenly across

the top.

Bake for 25-30 minutes or until breadcrumbs have started turning golden brown on

top. Remove from oven and let set for 10-15 minutes before cutting into.

Notes

Once cooled, cover any leftovers and place in the fridge for up to 5 days. Reheat in the

microwave or oven (350˚F) until heated through.

Melting Vegan Cheese Tips:

1. Use block vegan cheese and shred it yourself.

2. Let your cheese come to room temperature before putting in oven.

15-Minute Quick and Easy Vegan Mac and Cheese

Recipe from Andrew Barnard

Husband-Tested in Alice’s Kitchen

Makes 4 servings 

While the baked version is excellent, this quick version is just as good and quicker to make.  I've found that this recipe can be halved or doubled successfully.

2 cups whole wheat or regular macaroni noodles, uncooked (Use gluten free, if needed.)

1 (15 oz) can butter beans, drained and rinsed 

1 cup dairy free milk (I use soy milk for extra protein.)

½ cup vegetable stock 

¼ cup vegan butter 

⅓ cup nutritional yeast 

2 Tablespoons fresh lemon juice

1 teaspoon salt

½ teaspoon freshly ground black pepper

¼ teaspoon paprika

1 cups vegan shredded cheddar cheese

½ cup vegan parmesan cheese 

Bring a salted pot of water to a boil. Cook the macaroni noodles according to the package. While noodles cook, the remaining ingredients to a high speed blender. Blend this until smooth, about 3-4 minutes. Set aside. When the noodles are done, drain them and return to the pot.  Pour the sauce in and stir well to combine.  Cook just until heated through.  Remove from the heat and the adjust salt and pepper, to taste.  

Crispy Herbed Tofu

Recipe from Catherine Perez of Plant-Based RD 

Husband-Tested in Alice’s Kitchen

Serves 4

These crispy herbed tofu cutlets offer all the savory flavor with a satisfying crunch.  This is a protein packed main perfect for any holiday occasion.  Serve with Vegan Gravy, if you wish.

Olive oil or avocado oil spray for baking

1 (16 oz.) package of super firm tofu, pressed

2 Tablespoons tamari

Juice and zest of ½ lemon

1/3 cup arrowroot powder, cornstarch or all-purpose flour

½ cup soy milk or almond milk, unsweetened

1 teaspoon apple cider vinegar

1 teaspoon fresh thyme leaves or dried thyme

6 fresh sage leaves

2-inch sprig of fresh rosemary

½ cup panko breadcrumbs

¼ cup nutritional yeast

1 teaspoon garlic powder

½ teaspoon paprika

½ teaspoon kosher salt, plus more to taste

Preheat the oven to 425F. Prepare a quarter sheet pan by brushing with 1-2 Tablespoons of oil to coat the bottom of the pan then set aside.  (I used parchment paper.)

Cut your tofu block into 4 slabs lengthwise. Place the slabs in an airtight container with the tamari and lemon juice. Seal the container and gently shake to coat and set aside to marinate for at least 10 minutes.

Set up three shallow bowls. To one bowl add the cornstarch. To the second bowl add the milk and vinegar. Let it sit for 2-3 minutes, add a pinch of salt then whisk together.

Place the thyme, sage, and rosemary on a cutting board then finely mince with a knife. Add the minced herbs to the last bowl along with the breadcrumbs, nutritional yeast, lemon zest, garlic powder, paprika, and 1/2 teaspoon of salt.

Using one hand for wet ingredients and the other for dry ingredients, coat the slab of marinated tofu in cornstarch. Dip the coated tofu into the milk mixture then transfer to the bowl of seasoned breadcrumbs making sure the tofu is completely coated.

Transfer the breaded tofu to the baking tray and spray the tops of the tofu slabs with a little oil. Bake the tofu for 15 minutes, then flip and bake for an additional 5-10 minutes until golden.

Notes

Do a few tasks ahead of the week to save time. Marinate the tofu and prep the breadcrumb mixture in separate resealable bags a day or two prior to making this dish. This will eliminate some prep time and steps the day you plant to make this.

Save time and use super firm tofu. Super firm tofu is different than extra firm tofu in that it is already pressed. You can often times find vacuum packed, pre-pressed tofu like this in the same section they sell regular watery tubs of tofu.

Feel free to shallow fry. I personally like to bake it, but if you’d like to shallow fry the recipe for a really amazing crunchy texture follow the following instructions. Add enough avocado oil to a high-sided sauté pan so that it comes up 3/4 of an inch up the side of the pan. Heat the oil over medium heat and when hot add the breaded tofu. Cook the tofu for 3-4 minutes on each side or until golden in color. Then transfer to a paper towel lined plate to drain.

Nutritional Information: (1 of 4 servings) 233 calories; 25 g carbohydrates; 4 g fiber; 0 g cholesterol; 5 g vitamin C; 19 g protein; 8 g fat; 1 g sugars; 435 mg sodium; 303 mg calcium

Baked Vegan Crab Cakes with Artichoke Hearts

 
Recipe from Nisha Melvani of Cooking For Peanuts
Husband-Tested in Alice’s Kitchen
Makes about 12 patties

This was a big hit with the hubster.  I liked these little patties because they were easy to make and perfect for food prep day.  We had them served along with rice and a salad for dinner and then I ate a couple each day for my lunch.  

14 oz. marinated artichoke hearts (from a jar or can)
15 oz. can chickpeas, drained and rinsed
½ medium zucchini, grated using largest holes on a box grater
1½ cups panko breadcrumbs
¾ cup vegan mayonnaise
1 teaspoon Dijon mustard
1 Tablespoon fresh lemon juice
1 Tablespoon Old Bay Seasoning

Preheat the oven to 400F.  
Pulse the chickpeas and artichokes in a food processor until roughly chopped, but still slightly chunky.  Transfer to a large bowl.
Gently squeeze the zucchini to remove excess water.  Add the grated zucchini, panko, mayonnaise, Dijon, lemon juice and Old Bay Seasoning to the chickpeas and artichokes.  Mix well to combine.
Using a 1/3 cup measure, form about 12 patties.  Place them on a large baking sheet lined with parchment paper.  Bake at 400F for 15 minutes.  Flip them over and bake an additional 10 minutes more.  Set aside to firm up for about 5 minutes.

Nutrition Information: (1 of 12 patties) 209 calories; 12.6 g fat; 1.3 g saturated fat; 0 mg cholesterol; 18.4 g carbohydrates; 3.8 g fiber; 1.8 g sugars; 3.5 g protein

Crispy Sesame Tofu and Mushroom Lettuce Wraps

Recipe from Rainbow Plant Life (Nisha Vora) 
Servings: 4

This is one of those “moan meals” during which every bite will produce a moan from the eater.  It looks like a lot of ingredients, but the this is quite easy to make.  The sauce can be made ahead of time and stored in the fridge.  While the tofu and mushrooms are roasting, you can clean up any dishes you used for prepping and set the table. This is definitely company worthy!  

Tofu and Mushrooms
1 (16-ounce) block of extra-firm tofu
16 ounces of oyster mushrooms (can substitute shiitake mushrooms)
2 - 2½ Tablespoons neutral-flavored oil, divided 
2 teaspoons toasted sesame oil
1 Tablespoon tamari or soy sauce 
1 Tablespoons arrowroot powder (or cornstarch)
1½ Tablespoons panko breadcrumbs 
1 Tablespoon black sesame seeds or white sesame seeds
Kosher salt to taste
Freshly cracked black pepper to taste
1 small batch of rice noodles or brown rice noodles (4 to 6 ounces)
1 large head of Bibb or butterhead lettuce

Garnishes: chopped cilantro, chopped chives or scallions, and sesame seeds

Spicy Almond-Sesame Sauce
4 Tablespoons smooth, creamy almond butter
½ to 1½ Tablespoons Sriracha
½ Tablespoon black vinegar, or 1 Tablespoon rice vinegar
1 Tablespoon agave nectar (or maple syrup)
½ Tablespoon tamari or soy sauce 
1 Tablespoon toasted sesame oil
1- inch piece fresh ginger, minced or grated (or heaping teaspoon minced from a jar)
3 garlic cloves, crushed
2 Tablespoons water

Preheat the oven to 425°F/218°C. Line two baking sheets with parchment paper. Drain the tofu and press it.  Once pressed, chop the tofu into small cubes. Place tofu cubes in a large bowl. Add 1 Tablespoon of the neutral-flavored oil, the 2 teaspoons toasted sesame oil, the 1 Tablespoon tamari, and 2 pinches of kosher salt. Toss to combine. Then add the arrowroot powder, panko, and sesame seeds. Gently toss to combine, using a spoon or your hands. Spread the tofu out in a single layer on the lined baking sheet.

Clean off the oyster mushrooms with a damp towel. Then, slice off the tough woody ends. Use your hands to separate the bunches into individual mushrooms; for large mushrooms, slice them in half. Add the mushrooms to the same bowl used for the tofu; toss with the remaining 1 to 1½  Tablespoons neutral-flavored oil, and season with salt and pepper. Place the mushrooms on another lined baking sheet. Bake the tofu and mushrooms in the preheated oven for 15 minutes. Remove the trays from the oven and toss the tofu and flip each mushroom over. Return to the oven and bake for another 15 minutes, until tofu is crispy and browned and the mushrooms are golden brown. 

While the tofu and mushrooms are baking, cook the rice noodles according to the package. When they are done cooking, drain the noodles. Use scissors to cut the noodles into bite-sized pieces. While the tofu and mushrooms are baking, make the Spicy Almond-Sesame Sauce. Add the almond butter to a microwave-safe bowl. Heat for 25 seconds to help loosen it up. Then add the remaining ingredients except for the water and whisk well to combine. Then, stream in the water and whisk to thin out the sauce until pourable but still thick.
Assemble the lettuce wraps: Separate the lettuce leaves. Spoon a small amount of the cooked rice noodles on top, followed by the baked tofu and mushrooms. Spoon the sauce on top. Repeat with remaining lettuce and fillings.

*Note: Calories per serving: 586 calories

Parmesan Crusted Tilapia Fillets

 

Recipe from All Recipes

Husband-Tested in Alice's Kitchen

Serves 4

Usually my husband and I eat a whole food plant based or vegetarian diet.  On rare occasions, we enjoy eating fish.  Mother was visiting for her 86th birthday and she loves fish, so I tried this recipe and it was so dang good.  I read the reviews and took the advice from some of the reviewers and added garlic powder and panko.  They also recommended baking the fillets atop a cooling rack to prevent them from becoming soggy.  If you've got a hankering for some fish, try this one out.  It's a keeper.

¾ cup grated Parmesan cheese 

½ cup panko (optional)

2 teaspoons paprika

1 teaspoon garlic powder (optional)

1 tablespoon chopped fresh parsley

Kosher salt, to taste 

Freshly ground black pepper, to taste

4 tilapia fillets

Olive oil spray

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or silicone mat. If you wish, place a cooling rack on top of the parchment paper lined baking sheet. This will help keep the fish somewhat crispy on the bottom.

Whisk Parmesan cheese, panko (if using), paprika, parsley, salt, and pepper together in a shallow dish.

Coat tilapia fillets with olive oil spray and press into the Parmesan cheese mixture, generously coating both sides. Arrange coated fillets on the prepared baking sheet or atop of the cooling rack. Bake in preheated oven until the fish flakes easily with a fork, 10 to 14 minutes.

Nutritional Information: (1 of 4 servings) Calories: 209.8; Protein: 28.9; Carbohydrates: 1.3g; Dietary Fiber: 0.5g; Sugars: 0.3g; Fat: 9.3g; Saturated Fat: 3.4g; Cholesterol: 54.2mg; Vitamin A Iu: 847IU; Niacin Equivalents: 6mg; Vitamin B6: 0.5mg; Vitamin C: 3.5mg; Folate: 9.4mcg; Calcium: 204.6mg; Iron: 0.7mg; Magnesium: 40.6mg; Potassium: 506.2mg;; Sodium: 280.1mg; Thiamin: 0.1mg; Calories From Fat: 83.9

Ultimate Veggie Burgers

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Recipe from Cook’s Illustrated Magazine

Husband-Tested in Alice’s Kitchen and Marimar’s Kitchen

Yield: 12-14 (½ cup mix per burger)

We first tasted these burgers when we were on vacation with family at a beach house in Mexico.  Our daughter-in-law made these for us because she knows that we are trying to eat more plant based meals. We liked them so well, that I wanted to make them myself once we got home. Well, this is a project, one that should be done on a leisurely weekend day, but the burgers turn out really yummy and the recipe makes enough to last several meals.  (The original recipe says it makes 12 burgers, but I was able to make 14 generous size burgers using a ½ cup measure.) These burgers can be kept (uncooked) in the fridge for up to 3 days.  Or, you can freeze them (uncooked) with parchment paper in between each burger.  Thaw in the fridge overnight and cook.

Water

¾ cup dried brown lentils, rinsed and picked over

2½ teaspoons kosher salt, divided

¾ cup bulgur

2 Tablespoons vegetable oil, divided

2 medium onions, chopped fine (2 cups)

1 large rib celery, chopped fine (½ cup)

1 small leek, white and light green parts only, chopped fine (½ cup)

2 medium cloves garlic, minced or pressed through a garlic press (2 teaspoons)

1 pound cremini mushrooms, cleaned and sliced about ¼ inch thick (about 6 ½ cups)

1 cup raw unsalted cashews

1/3 cup mayonnaise (vegan mayo can be used)

2 cups panko (Japanese bread crumbs) (I think regular breadcrumbs would work.)

Freshly ground black pepper, to taste

Bring 3 cups water, lentils, and 1 teaspoon salt to a boil in a medium saucepan over high heat; reduce heat and simmer, uncovered, stirring occasionally, until the lentils are just beginning to fall apart, about 25 minutes.  Drain in a fine-mesh strainer.  Line a baking sheet with a clean towel.  Spread the drained lentils over, patting the lentils gently dry with another clean towel.  Cool lentils to room temperature.

While the lentils simmer, bring 2 cups water and ½ teaspoon salt to a boil in a small saucepan.  Stir in the bulgur and cover the pan immediately.  Take the pan off the heat and let stand for 15-20 minutes until the water is absorbed.  Drain in a fine-mesh strainer using a spatula to press out the excess moisture. Transfer the bulgur to a large bowl.

Heat 1 Tablespoon oil in a 12-inch skillet over medium-high heat until shimmering.  Add the onions, celery, leek, and garlic; cook, stirring occasionally, until vegetables begin to brown, 8 to 10 minutes. Spread the vegetable mixture on a second baking sheet to cool; set aside.  Add the remaining 1 Tablespoon oil in the now-empty skillet; heat over high heat until shimmering. Add the mushrooms and cook, stirring occasionally, until golden brown, about 12 minutes.  Spread the mushrooms on the baking sheet with the vegetable mixture; cool to room temperature, about 20 minutes.

Process cashews in a food processor using pulses until finely chopped (don’t clean the processor bowl just yet); stir into the bowl with the bulgur.  Add the lentils to the bowl as well.  Add the vegetable-mushroom mixture and the mayonnaise.  Stir until mixed. 

Transfer half of the mixture to the now-empty food processor bowl.  Pulse until coarsely chopped, but cohesive.  Transfer the processed mixture to another large bowl; repeat with the remaining unprocessed mixture and then combine with the first batch.  Stir in the breadcrumbs and 1 teaspoon salt and freshly ground pepper, to taste. 

Line a baking sheet with paper towels.  (Paper towels will absorb any excess moisture.). Divide the mixture into 12 (or 14) portions using a ½ cup measure. Shape each into tightly packed patty, 4 inches in diameter and ½ inch thick.  Set the patties on the baking sheet. 

There were no directions for cooking these.  I just heated a little oil (or oil spray) in a non-stick skillet.  I put the patties in and cooked them at medium heat until browned on one side, then flipped the patties over and cooked until the other side was browned.

Serve with your favorite burger toppings.  I enjoyed them on top of a bed of shredded jicama, slathered with some spicy homemade HarissaMayonnaise and topped off with a fresh tomato and served it alongside some steamed peas.

Nutritional Information (1 of 12 burgers) 287 calories; 13.2 grams fats; 1.7 mg cholesterol; 175 mg sodium; 34.4 grams carbohydrates; 6.1 grams fiber; 9.3 grams protein

Zucchini and Yellow Squash Gratin

Serves 4-6

Recipe from Everyday Food

Husband-Tested in Alice’s Kitchen

You can have this scrumptious side dish on the table in just half an hour. I've made this lots of times and have decided that using fresh breadcrumbs makes this dish taste much, much better than dried panko breadcrumbs.  Why not make Tuna Nicoise Picnic Sandwich and then use the breadcrumbs from that recipe to make this one.  Yummy!

2 Tablespoons unsalted butter

2 medium zucchini, sliced crossways ¼ inch thick

2 medium yellow squash, sliced crossways ¼ inch thick

2 shallots, minced

2 cloves garlic, minced

Kosher salt and freshly ground pepper, to taste

½ cup heavy cream

1 cup panko, divided (I used fresh breadcrumbs that I had on hand.)

½ cup freshly grated Parmesan cheese, divided

Preheat the oven to 450 F.  In a large skillet, melt the butter over medium heat; add the zucchini, yellow squash, shallots, and garlic.  Season with Kosher salt and freshly ground pepper.  Cook, stirring occasionally, until the zucchini and squash are crisp-tender, 4 to 6 minutes.

Add the cream, and cook until thickened, about 5 minutes.  Remove skillet from heat; stir in ½ cup of the panko (or breadcrumbs) and ¼ cup Parmesan cheese.

Transfer mixture into a shallow 2-quart baking dish.  (If you use an oven proof skillet, no need to put this in a casserole.  Just pop the skillet in the oven.) Sprinkle with remaining panko (or breadcrumbs) and Parmesan cheese; season with Kosher salt and freshly ground pepper.

Bake until the top is golden, 8 to 10 minutes.