Vegan macaroni cheese and garlic toasted turkish bread.

Macaroni

Sauce:
3 tablespoons of nutellex or vegan butter of choice
4 tablespoons of flour
3 tablespoons of tomato sauce
3 tablespoons of american mustard
2 tablespoons of lemon juice
5 tablespoons of nutritional yeast flakes
1 1/2 cups of soy milk

Melt nutellex over heat, add flour and whisk until completely blended in
add soy milk, tomato sauce, mustard, lemon juice and yeast flakes and whisk over heat until thickened.
If you would like this to be thicker add more flour, if you would like it thinner, add more soy milk - pretty easy concept.
Note: I like to add a few drops of yellow food colouring when feeding this sauce to omnis/children. It works as a placebo, the more yellow the sauce is, the more 'cheesy' it will taste.

Add this sauce to boiled macaroni elbows (shells are pictured, and I used 1 cup of pasta) and season with salt and pepper, if you would like to make this into a complete meal, like pictured, add 2 cups of chopped, steamed vegetables. This is a great way to get kids eating their vegetables! Pictured is steamed : Cauliflour, Peas, Corn, and Carrot, but you can add whatever is in the fridge.




Garlic toasted turkish bread:

2 turkish bread rolls, cut in half as you could cut a bun to add filling (I use the rather flat long ones, but anything goes)
2 cloves of garlic, finely chopped/minced
1/4 cup of olive/vegetable oil
2 tablespoons of finely diced parsley or other herbs
2 tablespoons of sesame seeds (optional)

Combine oil, garlic, sesame seeds and herbs in a cup
Spoon and spread mixture over turkish bread onto the exposed cut part of the bread bun

toast in a sandwich press on on the pan until golden brown and starting to show signs of slight burning on each side - serve immediately