Vegan Mac And Cheese- Sort Of!
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegan | 1 | Servings | |
INGREDIENTS
| 1 | Serving macaroni of any | |
| variety | ||
| Several heaping spoonfuls of | ||
| tahini apologies for the | ||
| vagueness | ||
| Mustard, optional | ||
| Black pepper, optional | ||
| 8 | oz | Great Northern beans, white |
| beans up to 16 |
INSTRUCTIONS
Boil macaroni as recommended by package. In separate pot, mix tahini, beans, and mustard (optional) until hot. Pour mixture over macaroni on serving plate. Add pepper to taste. Cayenne pepper is a nifty touch although the tahini is very tasty already. As a non-vegan I can truthfully say I find this yummier than real mac and cheese. Posted to rec.food.recipes by boutell@netcom.com (Thomas Boutell) on Jan 28, 1994.
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Nutrition (calculated from recipe ingredients)
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Calories: 359
Calories From Fat: 15
Total Fat: 1.8g
Cholesterol: 0mg
Sodium: 1178.9mg
Potassium: 1150.7mg
Carbohydrates: 65.5g
Fiber: 23.4g
Sugar: 8.1g
Protein: 23.1g