VEGAN BACON MAC & CHEESE | VEGAN COMFORT CLASSICS RECIPE BOOK REVIEW | HOT FOR FOOD

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Vegan bacon mac & cheese skillet recipe from Vegan Comfort Classics recipe book by Lauren Toyota (Hot for Food). We will show you exactly how to make this recipe and our review on the cookbook so far. Full recipe below.

Bacon Marinade:
1/4 cup tamari or soy sauce
2 tbsp maple syrup
1 tbsp liquid smoke
1 tsp smoked paprika

Mushroom Bacon:
Preheat oven 350 degrees F
Combine marinade with 1 tbsp oil (olive or vegetable)
Slice 2 portobello mushrooms or 6 shiitake mushrooms
Marinate mushrooms for 15 minutes
Bake for 25-30 mins – flip halfway through and brush with excess marinade

The Parm:
2/3 cup raw cashews
1/4 nutritional yeast
1 tsp sea salt
Blend with food processor (may leave in container in fridge – 3 weeks)

Pasta:
3 cups macaroni

Topping:
1/4 bread crumbs (or panko)
1 tbsp ‘The Parm’
1 tsp dried oregano
1 tsp dried basil
1 tsp sea salt
Mushroom bacon

Mac & Cheese sauce:
1 cup raw cashews (soak in hot water for 20 mins, drain and rinse)
2 1/4 cup unsweetened nondairy milk ( we used soy milk)
1/3 cup oil (olive or vegetable)
1/4 freshly squeezed lemon juice
3 tbsp tomato paste
1 1/2 tbsp miso paste
2 tsp chili powder
2 tsp onion powder
2 tsp garlic powder
2 tsp arrowroot or tapioca flour (we used corn starch)
1 tsp sea salt
1/2 tsp white pepper or black pepper

Hot For Food 100 Classic Comfort Foods http://amzn.to/2FKIsVs

Vegan Bacon Recipe https://youtu.be/AfJCYtNqXcA

▼ BOOKS WE RECOMMEND ▼
● How Not to Die by Dr Greger http://amzn.to/2FzqTEL
● How Not to Die Cookbook http://amzn.to/2twBEGk
● The Starch Solution by Dr J. McDougall http://amzn.to/2FKgBF1
● Maximum Weight Loss by Dr. J. McDougall http://amzn.to/2HqUeBL

*amazon links are affiliate links.

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Comments

Ebbonie Wells says:

Dont use your fingers to dig out food next time

Jami Fleming says:

Just found your channel. This book is on my wish list. Thank you for preparing this dish!

Susan Skinner says:

Thank you for sharing this! I made the mushroom "bacon" without oil, and it wasn't crisp, as I suspect the oil would have made it, but it was delicious! Also used the marinade (again, without oil) with tempeh and cooked it in a nonstick pan. Yum! Will try the vegan parm soon. Thanks for all you guys do!

Amanda C says:

You guys didnt find it really salty? I made it and it was good, I must've added too much salt.

Kristy Garcia says:

Does it taste like cheese or potato and carrots?

Natalia bean says:

you guys are great!

jessica monaco says:

you didn’t show the finished product!!

Susan Ponce says:

This looks really good! I like to batch cook on Sunday for my work lunches. Do you think this would freeze well?

Kaz Bee says:

Yum! Lauren is awesome. Her Pad Thai is Aaaaaamazing. I make it about once a week! I was talking to you guys on instagram/FB the other day (@beetsandbeer). Love your videos!

Shani Marvelous says:

Lol vegan bacon Mac and cheese, those mushrooms!! 😋

marilyn blore says:

Thank you ladies….I love your format! I love Lauren too!

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