The following details Greg Opperman‘s recipe for vegan macaroni and “cheese”. Likely one of the tastiest of dishes I’ve ever had. It’s a touch elaborate, but well worth the effort.

Veggie Beef

• 1 cup TVP
• 2 cups water
• 2 tbsp vegetable oil
• 2 tbsp mild chili powder
• 1 tbsp cumin
• 1 tsb soy sauce
• 1 veggie broth cube
• 1 tbsp Sriracha
• ¼ cup chopped sage leaves

1. Combine ingredients in a saucepan.
2. Boil then simmer.
3. Adjust flavours as necessary.

Main sauce

• ½ cup flour
• ½ cup vegetable oil
• 4 cups unflavoured “milk” (soy, almond or rice)
• 1½ tbsp tumeric
• 1½ tbsp madras curry
• 1 tbsp garam masala
• 2 tbsp soy sauce
• 1 veggie broth cube
• 1 tbsp yellow mustard
• 1 inch fresh ginger
• 4 cloves garlic
• 1 batch veggie beef (as per above)
• 1 cup nutritional yeast flakes
• 8 ounces peas
• 8 ounces corn
• 1 pound rotini pasta (al dente)

1. Make a roux with the oil, flour and milk.
2. Add the spices and bring to a bubble.
3. Simmer with the remaining ingredients.

Topping

• ¼ cup sage leaves
• 1 cup panko breadcrumbs
• 8 ounces margarine

1. Melt the margarine.
2. Add the sage.
3. Add the breadcrumbs and combine.

Combine

1. Preheat the oven to 400°F.
2. Pour the main sauce into the casserole dish, followed by the topping.
3. Bake for 30 minutes (you’ll want the topping to be crispy, which may require broiling).