I really couldn’t wait to share this recipe in the Virtual Vegan Linky Potluck – both because it’s ridiculously delicious, and because it’s from my friend Julie Hasson’s new book, Vegan Casseroles: Pasta Bakes, Gratins, Pot Pies, and More. This book is a dream come true for me – loaded with homey, satisfying dishes that are perfect for a Sunday dinner. Everything I’ve tried so far has given me the major feels.
To make this dish, you’ll need to make a batch of Almost Alfredo Sauce and Buttery Crumb Topping (below).
Buttery Crumb Topping
Makes about 1/2 cup, enough to top an 8 or 9-inch casserole
- 1/2 cup panko breadcrumbs
- 2 tablespoons nonhydrogenated vegan margarine, melted
- 1 tablespoon nutritional yeast flakes
- 1 clove garlic, pressed or finely minced
- Pinch of salt
In a small bowl, mix together the panko breadcrumbs, margarine, nutritional yeast flakes, garlic, and a pinch of salt. Adjust seasonings to taste.
Tip: You can substitute olive oil for the margarine, if desired.
Variation: For an herbed garlic-flavored-topping, add 1 tablespoon chopped fresh herbs. For a richer topping, increase the melted margarine to 3 tablespoons.
Gluten-Free: Use gluten-free panko breadcrumbs, Ian’s are also vegan.
Photo credit: Felicia Perretti
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Vegan Truffled Cauliflower Mac & Cheese
By October 15, 2014Published:
- Yield: 4 Servings
Sometimes you can never have enough truffle–or macaroni. This dish is for those times. It has a very rich flavor, with a creamy truffle sauce, steamed cauliflower, and a panko topping. If you happen to have a fresh truffle, you can go crazy and shave a few ultra-thin slices into the sauce before baking.
- 8 oz dried macaroni
- 1/2 head cauliflower cut into small florets
- 1 recipe Almost Alfredo Sauce truffle variation, link above
- truffle salt or fine sea salt and black pepper to taste
- double recipe Buttery Crumb Topping recipe above
- truffle oil for garnish
- Prepare the Almost Alfredo Sauce and Buttery Crumb Topping as directed above.
- Preheat the oven to 400°F. Grease 9 x 13-inch glass or ceramic baking dish.
In a large pot of lightly salted boiling water, add the macaroni and cook according to package directions until tender. When the pasta is about 2 minutes away from being done, add the cauliflower to the boiling pasta water. You want the cauliflower to be just fork-tender and the noodles to be al dente. Drain the pasta and cauliflower well and transfer to a large bowl.
- Add the prepared sauce to the cooked macaroni and cauliflower, mixing until the pasta is coated. Add salt and pepper to taste. Scoop the macaroni into the prepared baking dish. Sprinkle the crumb mixture over the top of the casserole. Bake for 20 to 30 minutes, or until the top is nicely browned, and the casserole is heated through. Remove from the oven, drizzle the top of the casserole with a little additional truffle oil, if desired, and serve.
- Variation: To make a straight truffle mac casserole, simply omit the cauliflower.
- Gluten-Free: Use a gluten-free macaroni, such as brown rice macaroni, as well as gluten-free breadcrumbs in the topping.
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