Vegan Stovetop Mac and Cheese (with veggie dogs)

Mmmmm mac and cheese and veggie dooogs. Where's the ketchup?

Mmmmm mac and cheese and veggie dooogs. Where’s the ketchup?

You may not know this, but here in Canada, we love our Kraft Dinner. More mac and cheese is consumed in Canada than anywhere else in the world- in fact, Kraft Dinner is the top selling grocery item in Canada. It’s part of our cultural identity, the result of a deliberate and calculated effort by combined political and corporate forces. As a result, it plays an important role in many Canadian’s fond childhood memories. The perfect combination of cheap ($1/box on sale), easy (7 minutes or less), and portable (hurrah powdered cheese!) means that if you ever went camping, you probably had Kraft Dinner at some point; boiled in a big pot on the Coleman stove, toxic orange powdered sauce whisked up with the noodles, raw hot dogs chopped in and ketchup strewn liberally over top. It sounds rather vile, actually, now that I think about it. But let me tell you, when you’ve been canoeing in the driving cold late -September rain for four hours since your last meal and you haven’t had anything warmer than lukewarm tea at breakfast and the GORP wedged in your back pocket in two days, Kraft Dinner is the BEST THING YOU HAVE EVER PUT IN YOUR MOUTH.

Since I’m Canadian and actually enjoyed KD once upon a time, it was an obvious choice to veganize this classic for my camping trip this year. There are a gazillion rocking, fancy shmancy, and delightfully unlikely vegan mac and cheese recipes out there. For my purposes, I wanted something 1) very close to KD in simplicity and texture, 2) totally easy to make, and 3) no blender required. So, I went with a pre-made vegan ricotta as my base. This time I used a macadamia-based one from a local vegan cheesemaker, but Tofutti makes a good one, and of course you can whiz up your own super quickly, such as this cashew-based one from The Simple Veganista. Then, it’s just a matter of tossing a few ingredients in the pasta pot after you drain the noodles and stirring it all together. Just about as easy as KD, except made with real food and, I daresay, far more delicious. Also, less embroiled in scary global food politics. Win-win!

Vegan Stovetop Mac And Cheese (with veggie dogs)

500 grams dry macaroni 
2 cups vegan ricotta
1/3 cup Earth Balance
2 cloves minced garlic
2/3 cup nutritional yeast
2 tablespoons dijon mustard
3 tablespoons ketchup
salt
cooking water, reserved from the pasta
Optional; sliced veggie dogs, more ketchup

1) Light up your Coleman stove or whatever you happen to be using to make pasta today. Cook pasta according to package directions. Drain, reserving 2 cups of cooking liquid

2) Add all remaining ingredients into the pot along with the drained pasta. Stir thoroughly, moistening with reserved cooking liquid until it reaches the desired consistency. We’re going for just a little sauce here, not enough to drip off the fork 

3) Cut in veggie dogs and serve her up with plenty of ketchup on top. Bon appetite!

Definitely try eating this in your black kitty pj's, to complete the effect

Definitely try eating this in your black kitty pj’s, to complete the effect

 

 

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5 thoughts on “Vegan Stovetop Mac and Cheese (with veggie dogs)

  1. Camping! I can almost smell the pine tree smell just by looking at the picture.

    How depressing though that KD is the most popular grocery item in Canada! =/

    How’s Byrdsheese’s ricotta? I haven’t tried it yet.

    • You should definitely try and spend a day in the woods before the season really comes to an end. I know every winter I wish I had enjoyed the lingering days of summer more!

      Everything about KD is depressing. The stuff should be banned. I am super excited Earth Balance mac and cheese is going over so well- maybe it will come to Montreal soon?

      The ricotta was perfect. Not perfectly smooth, like baby pap, but with a subtle texture, like Parmesan in an Alfredo sauce kinda thing. Give it a try and let me know what you think!

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