Back in the 80’s, when we were kids, all the kids loved macaroni casserole. Don’t know if they still love it, I haven’t talked about food with kids for years.
Usually macaroni casserole is made with eggs, milk and minced meat. Or just eggs and milk, if it’s served as side dish. In many vegan recipes soy flour is used instead of egg, but I don’t recommend that unless you want your casserole taste like soy flour. Here’s my version, I used bechamel sauce to make a firm casserole.
Vegan Macaroni Casserole
350 g macaroni
water and salt for cooking
3 dl textured soy protein
salt, pepper, garlic powder
1 onion, chopped
some herbs if you like
2 tbsp margarine
3 tbsp wheat flour
5 dl soy milk
optional: grated carrot, chopped celery, frozen corn or peas or any other vegetables.
Cook the macaroni in the salted water. Soak the soy protein in hot water, spiced with salt, pepper and garlic powder. Heat the oil in a pan and sauté the onion couple of minutes. Add the textured soy protein and fry until the exess liquid is gone. Taste and add more salt and pepper if needed, and add herbs if you want to.
Making the sauce: Melt the margarine in a sauce pan and stir in flour. Add 0,5-1dl milk, stir well, add more milk, stir etc. until all the milk is gone. Bring to boil (remember to stir often!) and season with salt, pepper and nutmeg.
Grease an oven proof dish and put half of the cooked macaroni on the bottom. Put the textured soy protein mix and vegetables (if you use them) on it and rest of the macaroni on top. Or mix everything together. Last pour the sauce on. Put the dish to a cold oven, turn it on 125 celsius degrees and go to the library. When you come back, the food is ready. Or if you want to stay at home, bake the dish in 175 degrees about an hour.
Serve with ketchup and something simple, like grated carrots, cucumber slices or pickled beets.