September 9, 2013
Mac and Cheese Taco Casserole
1/2 cup (115ml) soy milk
1 tablespoon turmeric
1/2 cup (115ml) nutritional yeast
3/4 package cheddar cheese shreds (e.g. Daiya)
2 tablespoons margarine (e.g. Earth Balance)
2 tablespoons mustard (any kind)
1 can black beans (drained)
1 package soy chorizo ("soyrizo")
1 one-pound (450g) box macaroni
1 jar salsa
6 corn taco shells, crumbled
Preheat the oven to 350 F (177 C).
In a sauté pan with with just enough olive oil to coat the pan, cook the soy chorizo with until it's browned. Drain the can of black beans and add it to the pan, then remove the pan from the heat. Stir the mixture to combline the beans and soyrizo, and set the pan aside.
Prepare a box of macaroni according to the box directions. Once the macaroni is cooked, drain it but do not rinse it with cool water. Next, add the soy milk, turmeric, nutritional yeast, mustard, Daiya shreds, and Earth Balance to the pot of macaroni.
Place the pot over low heat and mix the ingredients until the Daiya and Earth Balance are melted (about 3 to 5 minutes). The mixture should be creamy, but thick. Add more soy milk if needed. Season with salt and pepper to taste.
Transfer the mixture to a large lasagna pan that's been sprayed with nonstick spray or greased with Earth Balance. (Use a spatula to scrape the bottom; you really don't want any of that cheesy goodness left behind.)
Then, take the soyrizo and black bean mixture and fold that into the macaroni, making sure there's a little bit in each corner.
Next, evenly distribute a jar of salsa over the mac and cheese. Then layer the casserole with crumbled taco shells and the remaining Daiya cheese shreds.
Place the casserole in the oven (uncovered) for about 12 minutes, or until you see it start to bubble at the bottom of the pan and the top gets brown and crispy.
Serve with guacamole, chips, or just enjoy it by itself.
Ines Lopez submitted this recipe to the HSUS All Animals Meatless Monday Recipe Contest, 2013.
All figures are per serving (assumes 6 servings).
Fat: 23 g
Carbs: 89 g
Fiber: 11 g
Protein: 25 g
Sodium: 1610 mg