Mac and Cheese Tex-Mex Style
This North American Tex-Mex style recipe is for a baked soy mince or TVP sauce with pasta and cheese dish.
250g wholewheat macaroni
I medium onion, chopped
1 Tbsp olive oil
½ green pepper, chopped
3 large cloves garlic, pressed or minced
1 small red chilli, chopped (to taste)
1 1/3 cups water
2 Tbsp low-salt soy sauce (Kikkomans preferred)
1 tsp onion powder and 1 tsp dried oregano
½ tsp cumin and 1/8 tsp pepper flakes (to taste)
1 tsp Kitchen Bouquet or other gravy browning liquid
1 cup dry Nature's Choice textured vegetable protein/soy granules
¼-½ tsp salt to taste
Mex cheese sauce:
1¾ cups unsweetened soy milk (Alpro unsweetened)
¼ cup vegetable oil (GM-free canola from Checkers)
1 Tbsp nutritional yeast
1 tsp ground cumin
1 tsp sea salt
2 Tbsp minced dried onion (can use raw if you have to)
3 Tbsp tapioca flour (Nature’s Choice)
2 tsp raw apple cider vinegar (Nature’s Choice)
3 Tbsp tapioca flour (Nature's Choice)
Mild green chilies chopped (to taste) (Wooworths sell this pre-prepared)
1–2 Tbsp fresh chopped cilantro for garnish
- Preheat the oven to 200°C.
- Pan spray a large casserole dish with a lid.
- Cook the macaroni until al dente. Drain well and keep aside.
- Prepare the sauce. In a medium pan, heat the oil over medium-high heat and sauté the onion and green pepper until soft.
- Add the garlic and chili and cook a few more minutes.
- Pour in the water and the remaining ingredients, except the soy mince, and bring to a boil, stirring well.
- Add the soy mince and stir well to mix. Reduce heat to very low, cover the pan and barely simmer for 4–5 minutes.
- Remove the cover and continue to cook over very low heat, stirring often until most of the excess liquid has evaporated.
- Turn off heat and let rest until ready to use.
- To make the sauce, mix the milk, nutritional yeast, dried onion (if using) and cumin in a medium saucepan and stir well.
- Let sit for at least 10 minutes, if you have the time, which will soften the onion. If using raw onion you can skip the resting period.
- Add the remaining ingredients and stir well. Use a small whisk to mix in the oil.
- Place the mixed sauce on medium heat and start to stir using a wooden spoon or silicone spatula. As soon as you start to see the sauce thicken and begin to get lumpy, reduce heat to low and keep stirring well to combine. Cook until very thick and smooth and a bubble or two appears on the surface.
- Remove from heat and keep warm.
- Mix the cooked macaroni with the soy mince and cheese sauce and stir gently but well to combine.
- Pour into the casserole dish and place into the heated oven (with the lid on). Bake for around 30 minutes depending on how warm your sauce and pasta was when you started. Check after 20 minutes.
- Serve in bowls with the chopped cilantro sprinkled on top.
- Can be made ahead and stored in the fridge. Adjust baking time if doing this.
- Recipe can be doubled for a large family. Current recipe serves 4 good portions.
- If you like more sauce then make extra. Double the recipe and see how much you want to use. Store remaining sauce in the fridge.
Serves 4 people
Recipe supplied by Maureen Cram, Hartbeespoort, South Africa
Show Comments / Reviews
No Comments / Reviews