My go to Vegan Mac and cheese

My actual picture!!


Ingredients
1 small box 8 to 16 oz macaroni noodles, cooked (use gluten-free, if required)
1 cup raw cashews
1 + ¾ cups almond or soy milk- I used Cashew milk
1/4 cup vegetable oil
1.5 tbsp cornstarch
1/3 cup nutritional yeast
1 tbsp light (yellow or white) miso paste
1 tbsp lemon juice
1 tsp onion powder
½ tsp garlic powder
½ tsp salt
1Tbsp Tahini
a few squeezes of mustard
1/2 tsp of smoked paprika
1 tsp truffle oil (optional, but highly recommended)
pepper, to taste
1/3 cup of vegan butter ( just put this on pasta after taking it out the water) 

Instructions
Soak Cashews preferably overnight
Cook pasta and when done drain off the water and put butter on pasta and stir.
Place cashews in the food processor and finely grind Set aside.
In a heavy saucepan, combine milk, oil, and cornstarch. Bring to a simmer over high heat. Decrease heat to low, cover and simmer, stirring occasionally for 10 minutes, or until cornstarch dissolves.
Using a whisk or large fork, stir in the ground cashews, and all the other ingredients until well combined.
Add the cashew cheese to the macaroni noodles, drizzle with truffle oil (if using) and serve. I also sprinkled smoked paprika and parsley on top.

I then placed in a baking dish put in the oven on 350 until the top got a lil brown and bubbly!!

King Oyster Scallops

KING OYSTER SCALLOPS

• 1 cup water
• 2 tsp seaweed flakes
• 1 tsp soy sauce
• 1 tbsp lemon juice
• 3 king oyster mushrooms, brown tops removed

The easiest way to have everything ready and still warm when serving is to let the the king oyster mushrooms and tofu marinade while you prepare the greens and grains. I will serve mines with Broccoli and over rice

KING OYSTER SCALLOPS

1. Combine the water, seaweed flakes and soy sauce in a small saucepan.
2. Heat over medium heat and bring to a boil. As soon as it boils, remove from heat and let cool 10-15 minutes before stirring in the lemon juice. Discard the seaweed and set aside.
3. Rinse the king oyster mushrooms and dry them well with a paper towel. Slice each into 3-4 large pieces, and add them to the saucepan. Let the mushrooms marinate for 20-30 minutes. In the meantime, prepare the tofu marinade.
4. Drain the king oyster but keep the marinade, we will use it later to drizzle the cooked mushrooms for added flavor.
5. Heat a tablespoon of oil in a large skillet over medium heat. Once hot, add the king oyster mushrooms and cook each side for 4-5 minutes, until soft and golden brown. Remove from heat and cover to keep warm.

Beer-Battered Tofu ‘F ish’

• 
  
• 
  
• 
  
• 1½ cups plain (all-purpose) flour
• 1 tsp cornflour (cornstarch), plus extra to dust
• 1½ tsp onion powder
• ½ tsp garlic powder
• 1 tsp chilli powder
• 325ml/11fl oz/1¹⁄³ cups) pale ale (make sure you get a vegan one)
• 350g/12oz/1 block fresh firm tofu, drained and cut into 8–10 slices
• 1 sheet nori, cut into pieces to match the tofu slices
• Salt and pepper

1. make the beer batter by combining the flour, cornflour, onion, garlic and chilli powders with the ale, mixing thoroughly. In a pan, heat the oil to 170˚C/340˚F. Check the temperature by putting a couple of drops of batter in the oil and seeing if it crisps up.
2. Dust the tofu and nori slices with a little cornflour, then coat with the batter mixture and add to the hot oil in batches. They should take about 3–4 minutes to get really crisp. Flip them over midway so that they get nice and golden on both sides. Remove with a slotted spoon, place on some kitchen paper to soak up any excess oil and season to taste.

VEGAN RIBS WITH JACKFRUIT AND SEITAN

Ingredients

• 1 (20 oz) can young green jackfruit in brine
• 1 cup vital wheat gluten
• 1 tablespoon smoked paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 tablespoons nutritional yeast
• 3/4 cup veggie broth
• 1/4 cup tahini (or any nut/seed butter)
• 1 tablespoon Bragg's liquid aminos (or soy sauce/tamari)
• 1 teaspoon liquid smoke
• 2/3 cup barbecue sauce
• salt to preference, depending on how much sodium is in your veggie broth

Directions

1. Preheat oven to 350°F.
2. Drain and rinse jackfruit. Steam or sautee in water for 10-15 minutes until very tender. Break apart jackfruit pieces with a potato masher or the back of a fork. Set aside to cool slightly.
3. Combine gluten, spices, and nutritional yeast. Toss in shredded jackfruit and combine.
4. Combine veggie broth, tahini, Bragg's, and liquid smoke. Pour over gluten mixture and combine. Knead dough for a minute.
5. Press dough into a lightly oiled 8" or 9" square pan. Optionally, cut desired number of ribs into the dough now to make them easier to pull apart later. Bake for 30 minutes.
6. Remove seitan from oven and brush 1/3 cup barbecue sauce over the top. Flip seitan over and brush the remaining barbecue sauce on the other side.
7. Return ribs to the oven and bake for another 25-30 minutes until seitan is completely firm. Brush with more bbq sauce if desired, and serve immediately.