Friday, February 13, 2015

More than Gluten-free Mac n Yease

When we started this elimination diet, one of the first things I thought of making was Mac n Yease. Veggie Grille and Plum Bistro here in Seattle both make a pretty delicious gluten-free Mac n Yease, so I figured making the soy-free version would be a cinch, as long as I could find some gluten-free pasta that wasn't mush. Plus it's fun to say Mac n Yeezy instead of Yease.

After a little research and some grocery aisle scouring, I found maybe my most favorite gluten-free pasta to date, Tinkayda's Brown Rice Shells. Like the package very proudly boasts, this pasta is "not mushy" has a "good texture" and cooks "al dente"! I haven't checked at Whole Foods, PCC, or some of the other health markets, but I just found it at my local Safeway and you can also definitely get it online.

As for the recipe, I adapted a copy of Plum Bistro spicy Mac n Yease recipe I found from Vegan Richa. Her recipe comes pretty close to tasting like Plum Bistro's, and it was a great starting off point for figuring out how to make a gluten and soy-free version.

Vegan Mac n Yease

Vegan, gluten-free, soy-free, refined sugar-free
Makes 4 servings


1  1/4 cup uncooked gluten free pasta (such as Tinkayda's Brown Rice Shells)
3 tablespoons avocado or olive oil
1/4 cup gluten-free all-purpose flour
1 cup almond milk, or other non dairy-milk
1/2 - 2/3 cup water
3/4 teaspoon salt, or to taste
1/2 teaspoon garlic powder
1-2 teaspoons red pepper flakes
1/2 teaspoon cayenne pepper, or to taste
1/2 teaspoon Italian herb blend (oregano, parsley, basil, thyme)
1/2 teaspoon smoked paprika
1 tablespoon yellow mustard (optional)
1 1/2 tablespoons coconut aminos
2-4 tablespoons nutritional yeast


Cook the pasta according to package instructions until al-dente.

Heat the almond milk and water until it starts to boil. Meanwhile, in a wide pan, add the oil and flour. Mix and cook on medium heat until fragrant (2-3 minutes). 

While whisking the flour oil mixture, slowly add the hot milk and water. Add all the spices, sauces, and salt. Continue whisking until bubbly and the sauce is evenly smooth. Adjust spice and salt as needed. Add mustard, if using, and nutritional yeast. 

Mix the pasta in with the sauce and take off the heat after a minute. Cover the pasta and let rest for a few minutes.

Serve as is, or top with some daiya cheese, gluten-free bread crumbs, and a drizzle of oil and broil for 2-3 minutes. 


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