Vegan Taco Macaroni and Cheese
Servings: 4 -6 servings
Ingredients
- 2 cups dried macaroni pasta
- 2 medium Yukon Gold potatoes peeled and diced
- 1 1/2 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp turmeric
- 1 tsp paprika
- 1/2 tsp cumin
- 1 tsp chili powder
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp nutritional yeast
- 1/2 tsp dried oregano
- a pinch of cayenne
- 1 1/2 tsp white miso
- 1/2 cup of reserved potato cooking water maybe more depending on the size of your potatoes
- 1 yellow cooking onion medium
- 1 tbsp grapeseed oil or whatever frying oil you want to use
- 3 cloves garlic minced
- 3 cups beefless ground I used Gardein
- Extra kosher salt to taste
- Green onion to garnish
Instructions
- Cook macaroni in salted water until tender. Drain and set aside.
- Meanwhile, boil diced potatoes in water until fork-tender. Transfer cooked potatoes to a blender and reserve at least 1 cup of potato water. Add garlic powder, onion powder, turmeric, paprika, cumin, chili powder, salt, pepper, nutritional yeast, oregano, cayenne (if using), and miso to the blender. Start by adding 1/2 cup reserved potato water and blend until all ingredients are incorporated. Taste and adjust salt, cayenne, and water until you get a runny sauce (that's not so thin that it just runs everywhere but not so thick that it's hard to pour). Set aside.
- In a large pan over medium heat, cook onions in grapeseed oil until lightly browned. Add minced garlic and stir to cook until fragrant. Add beefless ground and cooked until heated through and cooked evenly.
- Combine cooked macaroni, beefless ground mixture, and cheese sauce and stir to coat. Top with chopped green onion. If you want to extend the taco experience, add some guacamole or diced avocado, salsa, vegan cheese, maybe even a dollop of vegan sour cream.