Macaroni and vegan “cheese” Recipe Gluten-free, dairy-free (casein-free) and vegan.

ORGANIC INGREDIENTS

• 340 g regular or gluten-free macaroni
• 30 ml (2 tbsp) olive oil
• 1 small red onion, finely chopped
• 1 stalk of celery, finely chopped
• 500 g (2 cups) canned diced tomatoes, rinsed
• 2 garlic cloves, minced or crushed
• 5 ml (1 tsp) ground cumin
• 2,5 ml (1/2 tsp) onion powder
• 2,5 ml (1/2 tsp) dried thyme
• 2,5 ml (1/2 tsp) salt
• 0,5 ml (1/8 tsp) crushed chili
• 250 g (1 cup) any dairy-free milk substitute*
• 15 ml (1 tbsp) oilve oil
• 30 ml (2 tbsp) organic corn starch
• 15 ml (1 tbsp) tapioca starch
• 40 g (1/2 cup) Red Star baking yeast
• 15 ml (1 tbsp) tomato paste
• 5 ml (1 tsp) salt
• 1 ml (1/4 tsp) garlic powder

PREPARATION

1. Cook the pasta according to the package instructions.
2. Meanwhile, in a large skillet, heat the oil and sauté the onion and celery over medium heat for about 5 minutes, stirring frequently.
3. Add the diced tomatoes, garlic, cumin, onion powder, thyme, salt, and crushed chili. Continue cooking for 2 minutes, stirring constantly. Remove from the heat and set aside.
4. Blend the plant-based milk, oil, corn starch and tapioca starch, nutritional yeast, tomato paste, salt and garlic powder.
5. Place this mixture in a large saucepan and bring to a boil over medium heat, stirring constantly with a whisk, until the sauce thickens.
6. Add the vegetable mixture and the cooked macaroni and mix everything well.
7. Adjust the seasoning to taste, and serve.