Vegan Mac & Cheese

So last night during a short break in my painting fiasco (more on that later), I decided to whip up a comforting batch of my fabulous vegan macaroni and cheese. I pretty much change the recipe slightly each time I make it to accomodate what I have or don't have on hand at the time--luckily this is a very forgiving recipe and nothing needs to be too precise. I wouldn't say it tastes much like the Kraft Mac 'n' Cheese I grew up with, but it's totally hits the spot. I even tested it out on my teenage cousins and they had no idea it was a cheeseless dish--now that's success!

Ingredients

• 1 package elbow macaroni, shells or any other type of pasta you'd like, cooked (should make about six cups when cooked)
• 1/2 cup nutritional yeast flakes (available in the bulk bins at most coops)
• 1/3 cup flour
• 1 cup vegetable broth
• 1 cup water
• 4-6 teaspoons dried herbs/seasoning (I use whatever I have on hand. Last night it was basil, oregano, marjoram and a pinch of chili powder.)
• Salt and pepper to your liking
• 1 8-oz. can tomato sauce
• 2 tablespoons soy sauce or Bragg

Preheat oven to 350. Mix yeast flakes and flour in a small saucepan over med-low heat until they start to smell nice and toasty (but don't let them burn!). Then slowly whisk in the vegetable broth and water to form a smooth sauce. Add the seasonings, tomato sauce and soy sauce, and mix until blended. Put cooked pasta in a 9"x13" pan/casserole dish, and add sauce. Stir until all the past is coated with the sauce, then stick it in the oven for about 30 minutes. Usually I just forget about it until the timer goes off and the top is a little crusty and chewy (fine by me!), but if you like all your noodles to be tender and coated in sauce, be sure to stir it a few times while it's baking. Let cool for a few minutes, season to taste and serve. Yum!