"Beefy" Mac and Cheese Revised from Food Network Magazine

In my quest to make all things vegan, I thought I'd try this recipe from the October 2012 issue of Food Network Magazine called Beefy Mac and Cheese.

8 oz pasta medium (This makes a ton of pasta. Feel free to use 1/2 this amount.)

3 tbsp unsalted vegan butter

1 small onion chopped

1 tbsp tomato paste

1 tbsp chili powder

8 oz soy crumbles (I used Boca)

2 tbsp all-purpose flour

1 cup soy milk

2 1/2 cups Daiya Pepperjack cheese 

2 tbsp panko

1 cup frozen peas

Cook the pasta.  

In a pot that you can also transfer to the oven, cook the onions in 1 tbsp melted Origins "butter."  Once they soften add the tomato paste, chili powder and a little salt.  Stir and cook for about 2 minutes.  Add the soy crumbles and peas until heat through, stirring to break up the frozen bits. 

Meanwhile, in a sauce pan, melt the remaining 2 tbsp of butter and add the flour. Whisk to for about a minute and then add the soy milk. Whisk until the flour/butter mix has dissolved then add the cheese and stir until cheese has melted.  Add pasta and salt to taste.  Preheat the broiler. 

Add the cheesy pasta to the top of the beef mixture and sprinkle with bread crumbs mixed with cheese. (I forgot that part and just put on the panko. Oops.) Place the pot under the broiler until the breadcrumbs are golden. Warning! That happens fast. 

 Oh so creamy pasta, with a spicy finish. I loved this. So very hearty and filling. The only "complaint" was that the pasta amount was too much for me so next time I will only use half a box.