Nacho Mac and Cheese Casserole with Taco Tempeh 'meat'. Vegan Recipe
User Reviews
5
-
Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4
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Calories
424 kcal
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Cuisine
Fusion
Nacho Mac and Cheese Casserole with Taco Tempeh 'meat'. Vegan Recipe
Description
This vegan casserole features a nacho cheese sauce prepared by blending cashew flour, white flour, almond milk, jalapeño or pimiento peppers, tomatoes, garlic, onion flakes, nutritional yeast, sesame seeds, and spices such as smoked paprika, chipotle, Aleppo pepper flakes, and salt to create a smooth, cheesy sauce without dairy. Cooked elbow macaroni is mixed into this sauce to form the macaroni and cheese base.
The taco tempeh "meat" is made by crumbling tempeh and cooking it with water, liquid aminos, tomato or tomato paste, smoked paprika, chipotle flakes, garlic powder, salt, and taco seasoning until it is dry and flavorful. This tempeh mixture adds a protein-rich, savory layer.
The dish is assembled by layering the mac and cheese, topped with the tempeh, salsa, cheese shreds, jalapeños, and corn chips, then baked at 370°F for about 25-30 minutes. Cooling slightly before serving allows the casserole to set. The dish can be made soy-free by substituting the tempeh with lentils and gluten-free with appropriate pasta and flour swaps.
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 pimiento or roasted 1/2 red bell pepper, roasted or canned
- 1 jalapeno pepper optional, roasted
- 1/2 tomato medium chopped
- 3-4 cloves 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 or 2 tablespoons tomato paste, chopped
- 1/4 teaspoon chipotle pepper flakes
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/3 tsp salt
- salt to add to tempeh
- tomato paste
- taco seasoning mix
- water
Other
- 1 cup macaroni pasta dry
- 1/2 cup salsa or chopped roma tomatoes, red onion, cilantro, salt and lime juice, of choice
- corn chips
- jalapeños pickled
- Daiya Cheddar shreds
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
- Make soy-free variation by substituting tempeh with soaked and cooked lentils cooked with the same seasonings.
- Use gluten-free pasta and replace wheat flour in cheese sauce with cashew or gluten-free flour for gluten-free version.
- Tempeh can be marinated before cooking to develop deeper flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Calories | 424kcal | 21% |
| Carbohydrates | 61g | 20% |
| Protein | 17g | 34% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Sodium | 810mg | 34% |
| Potassium | 531mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 605IU | 12% |
| Vitamin C | 15.4mg | 17% |
| Calcium | 157mg | 16% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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