Vegan Vegetable Mac & Cheese

Cooking pasta in a pressure cooker to make a vegan version of the famous “Macaroni and Cheese” works well as long as a large enough pot is used. I have made pasta on numerous occasions in the pressure cooker, such as this one. I cook 1 cup of raw pasta in a 7 litre pressure cooker pot. Blending the sauce on the side makes this a quick recipe that works well with gluten-free pasta. The only tips are to use plenty of water and a dash of oil to prevent the pressure pan lid vent from clogging. Using tofu to make the cheese sauce adds protein and makes this a filling dish. The dish really tastes awesome the next day when the flavours blend and seep into the pasta. This sauce is a rough adaptation of Chef Chloe’s cheese sauce.

We need,
  • Penne / Macaroni – 1 cup
  • Mixed Vegetables (Fresh/ Frozen), chopped – 1 cup
  • Rice Bran Oil – 1 tablespoon
  • Warm Water – 4 + 1 cups
  • Garlic Cloves, peeled – 3 to 4
  • Tomato Paste – 2 tablespoons
  • Turmeric Powder – 1/2 teaspoon
  • Silken Tofu – 1 cup
  • Nutritional Yeast – 4 tablespoons
  • Apple Cider Vinegar (ACV) – 2 tablespoons
  • Salt, to taste
  • Oregano + Sage + Rosemary, chopped finely –  1 tablespoon
  • Black Pepper, freshly ground for garnishing
Directions for the Mac n Cheese,
  1. Heat oil in the pressure cooker pan.
  2. Add the vegetables and cook lightly until soft on a slow flame.
  3. In the mean while, take the garlic cloves, turmeric, tomato paste, tofu, nutritional yeast, ACV and 1 cup of warm water and blend to a smooth sauce. Season with salt.
  4. After the vegetables have wilted and the sauce is ready, add the pasta to the pressure pan.
  5. Pour in the pasta sauce and mix well.
  6. Season with salt and, add the other 4 cups of water.
  7. Bring to a boil and clip the lid.
  8. Cook on high for 10 to 12 minutes and take off the heat.
  9. Cool the pan naturally (about 15 minutes) before opening the lid.
  10. Check consistency of sauce and add water or, cook on an open flame for a thicker sauce. We prefer ours a slurpy consistency!

Ladle the steaming hot pasta into bowls and grind black pepper on top. Garnish with a teaspoon of the herb mixture and serve. Happy cooking 😊