Soymaxx Tempeh Bacon Mac & Cheese
Vegan Punks cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
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A creamy vegan macaroni and cheese made with silken tofu, soy milk, nutritional yeast, and miso, topped with crispy, smoky tempeh bacon crumbs. The recipe is entirely dairy-free while delivering a rich sauce and crunchy savory topping.
- Time
- 40 minutes
- Equipment
- Stovetop and oven
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Tempeh Bacon Crumb
- 15 g
- 8 g
- 7 g
- 20 g
- 5 g
- 1 g
- 1 g
Cheesy Sauce
- 40 g
- 25 g
- 500 g
- 10 g
- 6 g
- 1 g
- 1 g
Macaroni
Weights are estimates. Together, the ingredients weigh about 1.49 kg before cooking, which is about 375 g per serving.
Steps
Preheat the oven to 200°C (400 °F) / 400°F (200 °C). Line a baking tray with parchment paper.
Grate the tempeh into a bowl. Add the light soy sauce, dark soy sauce, vegetable oil, maple syrup, liquid smoke, garlic granules, and onion granules. Mix thoroughly until the tempeh is evenly coated.
Spread the seasoned tempeh in an even layer on the lined baking tray. Bake for 20–25 minutes, stirring or turning it as needed, until the crumbs are crisp and golden. Watch closely near the end because the mixture can catch quickly.
While the tempeh bakes, cook the macaroni in boiling water according to the packet instructions until tender. Drain thoroughly and set aside.
Blend the silken tofu and unsweetened soy milk together until completely smooth. Set the mixture aside.
Melt the vegan butter in a large pan over medium heat.
Add the plain flour to the melted butter and stir continuously until it forms a smooth paste.
Gradually whisk the blended tofu and soy milk mixture into the flour paste, adding it a little at a time and whisking continuously so the sauce remains smooth and lump-free.
Cook the sauce for 3–4 minutes over medium heat, stirring frequently, until it thickens enough to coat the back of a spoon.
Add the nutritional yeast, apple cider vinegar, miso paste, turmeric, and garlic granules. Season with salt and optional MSG, then taste and adjust the seasoning as needed.
Add the drained macaroni to the sauce and fold until every piece is evenly coated. Warm through briefly if necessary.
Divide the macaroni among four servings and top generously with the crispy tempeh bacon crumb. Serve immediately.
Notes
The recipe is vegan and contains soy and gluten. The tempeh crumb can burn quickly toward the end of baking, so monitor it closely. Serve immediately for the best contrast between the creamy pasta and crisp topping.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 638
- Protein
- 35 g
- Carbs
- 78 g
- Fat
- 22 g
- Fiber
- 10 g
Where the calories come from
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