Super Mac 'N Cheese

(WJBK) - Get this recipe courtesy of Chef George Vutetakis from www.thevegetarianguy.com . This recipe is both vegan and gluten free.

Ingredients:
10 cups water
½ teaspoon sea salt
1 teaspoon extra virgin olive oil
8 ounces Ancient Harvest quinoa macaroni
½ teaspoon sea salt
2 teaspoons extra virgin olive oil
Preheat oven to 350 F. In a large saucepan, bring water, ½ teaspoon sea salt and 1 teaspoon olive oil to a boil. Add macaroni and stir to remove clumping. Cook until the pasta is tender around the edges, but firmer than Al Dente. Strain, rinse with cool water, drain well and place in a bowl with ½ teaspoon salt and 2 teaspoons olive oil. Mix well and reserve.

Blend A
½ cup raw cashews
1 tablespoon dijon mustard
1 ½ cups soy milk
Puree all ingredients in a blender until very smooth and transfer to a bowl. Reserve.

Blend B
3 tablespoons nutritional yeast flakes
25% of Blend A
¾ cup soy milk
1 cup Daiya cheddar style shreds
Puree all ingredients in a blender until very smooth. Reserve.

Stove
2 tablespoons extra virgin olive oil
¼ cup yellow onions, minced
1 teaspoon garlic powder
2 tablespoons teff flour
2 tablespoons amaranth flour
2 tablespoons almond flour
1 teaspoon black pepper
½ teaspoon smoked paprika
1 ½ teaspoons sea salt
¼ teaspoon turmeric powder
½ cup soy milk
75% (the rest of) of Blend A
½ cup water
1 ½ teaspoons lemon juice
½ cup grated Daiya cheddar style shreds

Lightly oil a 6x9 baking dish, set aside. In a medium saucepan on medium-low heat, slowly cook the onions until clear around the edges, then add the garlic, teff and amaranth. After 1 minute, add the almond flour, black pepper, smoked paprika, sea salt and turmeric. After another minute, stir in soy milk and the remaining Blend A. Simmer and stir until a thick gravy consistency, about 2 to 3 minutes. Stir in water, lemon juice and Blend B. Transfer to baking dish and fold in the noodles and ½ cup Daiya. Spread out evenly.

Topping
½ cup Daiya cheddar style shreds
¼ cup almond flour
2 teaspoons extra virgin olive oil
½ teaspoon mild paprika
Evenly sprinkle Daiya on top, then almond flour, oil and paprika evenly. Bake for 30 minutes. Allow to cool for 10 minutes before serving.

For more information and inspired recipes, visit www.thevegetarianguy.com .