I've made this totally vegan, and I've cheated and used a box of Annie's Mac. Either way, it's delicious. Inspired by Vegan MoFo #16: Amy Supreme.
1. Make a batch of mac and cheese. (My favorite vegan recipe follows).
2. Cut a block of tempeh into chunks. Boil/steam the chunks with a little soy sauce and water for 10 minutes.
3. Mix 4 Tbsp melted margarine, 2-1/2 Tbsp hot sauce, 2 Tbsp agave nectar and 4 Tbsp ketchup. Stir until smooth. Toss with the cooked tempeh in the bottom of a casserole dish.
4. Spread the mac and cheese on top of the tempeh. Sprinkle with breadcrumbs and bake at 425 for 10 minutes.
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Vegan Creamy Shells
8 oz. small pasta shells, cooked in salted water until tender
1/4 cup flour
1/8 cup nutritional yeast
1 cup water
1/2 veg. bouillon cube
1/2 Tbsp. miso
1/2 tsp garlic powder
1/4 tsp paprika
salt to taste
1 Tbsp margarine
1/2 tsp mustard
2-3 dashes Tobasco
Mix the flour, yeast, water and bouillon in a small saucepan and heat over medium high heat, stirring frequently, until thickened. Mix in miso, garlic powder, paprika and salt. Cook for 5 minutes or so. Stir in the margarine and mustard and Tobasco. Remove from heat, add pasta and stir to coat.
