Vegan, Gluten Free Mac & "Cheese"

What's better than comfort food in the Winter? When you're looking for a hearty and tasty easy one pot wonder, this yum yum will do the trick!  Despite the fact that this dish clearly takes center stage at any meal, it's the 'right thing to do' to add veggies and a protein, so I served up a side of roasted brussell sprouts and marinated pan fried tempeh. Nom, nom nom!

Ingredients

1/2 lb gluten free pasta (i used shells but it works fine with any shape pasta)

6 Tbl melted Earth Balance Soy Free Buttery Spread

6 Tbl Gluten Free All Purpose Flour

2 Tbl Mustard Powder

Salt / Pepper to taste

1/3cup Nutritional Yeast

1 1/2 cups Daiya Cheddar Cheese Shreds

1 cup unsweetened almond milk

1/4 cup gluten free breadcrumbs

First get your water boiling for your pasta. Add a pinch of salt and a Tbl of olive oil and while you're waiting make your "cheese" sauce. (keep an eye on your water and toss in the pasta once it boils).

Preheat your oven to 350. On the stove top, over low heat, melt the butter in a saucepan and add flour and mustard powder. Whisk quickly and add almond milk continue to whisk until mixture begins to thicken. Add yeast and cheese and continue to whisk over low heat until the mixture is smooth, (do not boil as you will boil out the nutrients in the yeast!) add salt and pepper to taste. Remove from heat, cover and set aside until your pasta is cooked.

Drain your pasta and add it to the cheese sauce and stir to fully coat. Pour the mixture into a casserole, sprinkle with breadcrumbs and bake for approx 30 min or until the breadcrumbs are golden brown. Sprinkle with fresh parsley and serve!