Tuesday, March 19, 2013

Vegan Tahini Macaroni & Cheese With Tempeh Sausage

Tahini is just another vegan arsenal in the macaroni & cheese brigade!
I picked up tahini for the first time yesterday.
For months, it has been at the tip top of my list of things to try, but I kept putting it off. Always sitting there sandwiched amongst the peanut butters and organic jams, an oddity in its plain brown packaged jar on the shelf, that $8.99 price tag never ever changing.
No. It wasn't on sale when I finally took the plunge. It just seemed like the stalking was going nowhere! Can only keep checking for so long.....
Once at home and sampled- a mild, nutty flavor, I had heard through the grapevine that it could be a macaroni & "cheese" component and so this recipe was born! Tasting almost nacho, blended with nutritional yeast, almond milk, and turmeric softens the creamy tahini's sesame profile to an even cheesier pitch perfectness that made the pasta dish weep and the green veggies fall in love. The seasoned tempeh sausage just adds an irresistibly delectable crisp texture that is too scrumptious to resist!
Simple and easy, this is another lovely selection for candlelight dinner.

Vegan Tahini Macaroni & Cheese With Tempeh Sausage Ingredients and Preparation

2 cups pasta
1 1/2 cup broccoli
2 tablespoon olive oil
1/2 tempeh, crumbled
1 teaspoon Italian seasonings
1 teaspoon dried basil
1/4 teaspoon paprika
dash of salt and black pepper
1/3 cup almond milk
2 tablespoon unsalted tahini
3 tablespoon nutritional yeast
1 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon black pepper
handful of fresh spinach (optional)

As pasta and broccoli cook, in a separate pan heat with olive oil.
In a small bowl, toss the crumbled tempeh with Italian seasonings, basil, paprika, crushed red pepper, salt, and black pepper and throw this mixture into hot skillet.
Cook tempeh for 7-10 minutes, stirring until evenly browned.
Drain pasta and set it back into the pot, lower heat settings, and gradually stir in almond milk, tahini, nutritional yeast, turmeric, salt, and pepper.
Turn off heat once sauce is at desired thickness.
Wilt in the spinach (if added) and the tempeh crumble.

This could easily serve 2-3 people.
Lavished with extra dried basil & crushed red pepper.
A gorgeous mac & cheese just dying to be eaten.

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