Vegan Miso Mac and Cheese

Miso infuses a deep umami-rich taste into this tacky consolation meals recipe from Joni Marie Newman’s Fusion Meals within the Vegan Kitchen cookbook. 

What you want:

For the Miso Cheese Sauce:
¼ cup vegetable oil
1 cup finely diced onion
2 tablespoons minced garlic
¼ cup all-purpose flour
2 cups full-fat coconut milk
¼ cup dietary yeast
2 tablespoons Chinese language sizzling mustard
2 tablespoons mellow white miso paste
1 tablespoon soy sauce
1 tablespoon lemon juice
1 tablespoon sesame oil
1 teaspoon smoked paprika

For the mac and cheese:
1 pound dry penne pasta, ready in response to bundle directions
1 cup panko bread crumbs, divided
2 complete roasted pink bell peppers, seeded and diced
2 tablespoons olive oil

What you do:

  1. For the Miso Cheese Sauce, in a pot over medium-high warmth, heat oil. Add onion and garlic and sauté for 1 minute, stirring always. Sprinkle in flour and stir to soak up all liquid (it ought to be the consistency of thick paste). Proceed to stir and cook dinner till roux is golden in colour, about 2 extra minutes. Add coconut milk and stir till clean and consistency of gravy. Stir in remaining substances. Hold heat till prepared to make use of. 
  2. Preheat oven to 400 levels.
  3. For the mac and cheese, in a big bowl, add pasta, most of sauce—reserving ½ cup for later use—½ cup panko, and diced peppers. Stir to mix. 
  4. Add combination to an ovenproof casserole and prime with remaining ½ cup sauce. Sprinkle remaining ½ cup panko over prime. Drizzle olive oil evenly over prime. Bake for 25 minutes, or till panko is golden.
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