Vegan Baked Tempeh Mac N Tahini Cheese & Maple-Balsamic Brussels Sprouts

A yummy new spin on macaroni and cheese joined by a Brussels sprouts favorite.

Hello June! While everyone thinks last Monday unofficially caps off the first day of summer, I always believe that 6/1 is the real deal. 
I have discovered bulk. Very late, yes.
Braggs is usually my choice in nutritional yeast goodness, but a recent trip to Whole Foods changed all that. For now. The $9.99 per pound intimidated, but so far I continually pack less than $2 worth inside of a green baggie. It tastes just as good as any top notch brand.
It's very easy to make a cheese sauce sans the dairy free favorite alternatives of Daiya, Follow Your Heart, and Veggie Shreds. All one needs is nutritional yeast, unsweetened dairy milk of their choice (the nuttier the better), and turmeric.With a pinch of tahini, a simple sauce becomes even more delicious.
Still, a vegan's quest for yummy macaroni and cheese is never completed. We always find inventive ways to mark another new chapter in the story. So here topped with panko breaded crunch, seasoned tempeh mac is a creamy, wicked fulfillment that will not make anyone miss the original. Sweet glazed Brussels sprouts makes this little meal a home run.

Baked Tempeh Mac N Tahini Cheese & Maple-Balsamic Brussels Sprouts Ingredients and Preparation

1 1/2 cup cooked macaroni
4 oz tempeh (1/2 block), crumbled
1 tablespoon olive oil
1 teaspoon Liquid Aminos or soy sauce
1 teaspoon turmeric
1 teaspoon oregano
1/4 teaspoon black pepper

Tahini Cheese Sauce

3 tablespoon tahini
1 cup cashew milk (or any other dairy free alternative)
2 tablespoon olive oil
1/4 cup nutritional yeast
1 teaspoon garlic powder
1 teaspoon lemon juice
1 teaspoon turmeric
1 teaspoon salt
1/4 teaspoon white pepper

1/4 cup panko bread crumbs
1 teaspoon Italian seasonings
1/4 teaspoon crushed red pepper

Prepare an 8' bread loaf pan and cook macaroni to package directions. 
Hand mix tempeh in olive oil, Liquid Aminos, turmeric, oregano, and black pepper.  
Toss into skillet and 
After macaroni and tempeh are finished cooking stir both together and pour into bread loaf pan.  Preheat oven to 400 degrees.
In a saucepan, on medium heat, stir together all ingredients- tahini, cashew milk, olive oil, nutritional yeast, garlic powder, lemon juice, turmeric, salt, and white pepper.
Let warm for 7-8 minutes or until little hot bubbles start jumping around. Don't let this stick to the pan.
*for a thinner sauce add more milk and for a thicker sauce add a tablespoon of flour. 

Pour sauce over cooked macaroni and tempeh.

Before mixing.

Mix sauce into macaroni and tempeh.

Top with panko bread mixture and bake for 25-30 minutes.

Maple-Balsamic Brussels Sprouts simply consists of  2 (overflowing) cups steamed Brussels sprouts mixed with 2 tablespoon balsamic vinegar, 1 tablespoon maple syrup, 1 teaspoon sea salt, and 1/4 teaspoon black pepper. It's like ala this old familiar recipe.

Finished macaroni and yum.

Tempeh Mac N Tahini Cheese plated with Maple-Balsamic Brussels Sprouts and red onion slivers.

Chow time.