Go Back
–+ servings
Print Recipe
5 from 4 votes

Nacho Mac and Cheese Casserole with Taco Tempeh 'meat'. Vegan Recipe

Nacho Mac and Cheese Casserole with Taco Tempeh 'meat'. Vegan Recipe. Can be made soy-free with cooked chickpeas or beans instead of Tempeh. Serves 3 to 4
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: casserole
Cuisine: fusion
Servings: 4
Author: Vegan Richa

Ingredients

Nacho Cheese Sauce

  • 1/4 cup Cashew flour ground raw Cashew
  • 1/4 cup flour I use unbleached white
  • 1/2 cup almond milk
  • 1/2 cup water
  • 1-2 roasted/canned pimiento or roasted 1/2 red bell pepper
  • 1 roasted Jalapeno optional
  • 1/2 medium tomato chopped
  • 3-4 cloves of garlic
  • 2 teaspoons onion flakes or a 1 teaspoon onion powder
  • 3-4 Tablespoons nutritional yeast
  • 2 Tablespoons sesame seeds
  • 1/2 tsp salt
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon chipotle pepper flakes
  • 1/4 teaspoon aleppo pepper flakes optional
  • 1 Tablespoon extra virgin olive oil optional

Tempeh Nacho/Taco "meat"

  • 4 oz tempeh crumbled
  • 1/2 cup water
  • 2 teaspoons liquid aminos or tamari
  • 1 tomato chopped or 2 tablespoons tomato paste
  • 1/4 teaspoon chipotle pepper flakes
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/3 tsp salt
  • Or you can use salt, tomato paste and taco seasoning mix to add to tempeh+water

Other

  • 1 cup dry Macaroni pasta
  • 1/2 cup Salsa of choice or chopped roma tomatoes, red onion, cilantro, salt and lime juice
  • Corn chips
  • Pickled Jalapenos
  • Daiya Cheddar shreds
US Customary - Metric

Instructions

  • Tempeh:
  • In a large pan, add crumbled tempeh, water and rest of the ingredients. Mix and cook covered on low-medium heat for 25 minutes or until dry. Stir twice in between. You can marinate the tempeh in the wet before cooking if you like for a deeper flavor.
  • Mac:
  • Boil the water for the pasta and cook until al dente.
  • Nacho Cheese Sauce:
  • Add the nacho cheese sauce ingredients to a blender and blend until smooth. Mix the sauce into drained hot Macaroni pasta.
  • Bake:
  • Layer the Mac and cheese.
  • Top with Tempeh Nacho meat.
  • Top with Salsa. (Or top the chips with salsa later).
  • then some Daiya cheddar.
  • Add the remaining Mac and Cheese.
  • Top with Chips, Jalapenos and cheese shreds.
  • Bake at pre-heated 370 degrees F  / 190ºc for 25-30 minutes.
  • Cool for a bit before serving.

Notes

To make Soy-free, use lentils to make the meat layer. Soak 1/2 cup dried brown/whole red lentils for 2 hours, and cook in 2 cups water, and the rest of the ingredients under Tempeh nacho meat, partially covered, until tender and almost dry.
To make Gluten-free, use gf pasta and substitute flour with Cashew flour or gf flour.
Nutritional values based on one serving

Nutrition

Calories: 424kcal | Carbohydrates: 61g | Protein: 17g | Fat: 13g | Saturated Fat: 2g | Sodium: 810mg | Potassium: 531mg | Fiber: 7g | Sugar: 7g | Vitamin A: 605IU | Vitamin C: 15.4mg | Calcium: 157mg | Iron: 3.2mg