Mac n' Yease

This is a recipe by cookbook author and Plum Restaurants’ chef-owner, Makini Howell via Town and Country online. The Plum Restaurants are vegan fixtures in the Seattle area, serving up casual, American Afro-fusion dishes. This much-talked about smoky version of a classic recipe is straight-up comfort food.

Note: That this dish uses liberal amounts of bread crumbs and soy-products, so if these are allergy hazards for you, you’ll have to modify this recipe or skip it altogether.

Mac n’ Yease


For the pasta:
2 teaspoons sea salt
1 pound elbow macaroni
1 tablespoon canola oil
3 ounces smoked tofu (such as Plum brand), minced to roughly resemble bacon bits
1 large onion, diced
2 teaspoons chopped garlic
2 tablespoons fresh thyme leaves
Sea salt and freshly ground pepper

For the sauce:
3 cups unsweetened soy milk
4 to 6 sprigs fresh thyme
4 garlic cloves, peeled and smashed
3 tablespoons unsalted vegan buttery spread (such as Earth Balance brand)
3 tablespoons all-purpose flour
1 cup Savory Soy Cream (see recipe below)
Sea salt and freshly ground pepper
5 cups (22.5 ounces) shredded vegan mozzarella or cheddar cheese (such as Daiya brand), divided
2 teaspoons crushed red pepper flakes
1⁄2 cup panko (Japanese bread crumbs)

For the Savory Soy Cream:
1 cup cold unsweetened rice milk
1 teaspoon xanthan gum
2 tablespoons fresh lemon juice
3/4 cup canola oil

Click through for the complete recipe instructions.


Makini Howell

Image via Policy
Image via Policy


Add a Mindful Comment (No Trolling Please)