VeganMoFo Day 3 – Crock Pot Mac and Cheese Soup and Crock Pot Crisp
Crock Pot Mac and Cheese Soup
Warning, this feeds a LOT of people. I had a big serving and have enough for probably 6 more servings.
Broccoli – about 3 Cups
4C Nutritional Yeast
about 2tsp salt
1 1/2 C flour
1/2 tsp garlic powder
1/4 tsp mustard powder
6C water (you may need to add more, depending on how much your soup cooks down. Just add it in a bit before you serve it – I added two more cups)
4T margarine (I used Earth Balance)
a splash of lemon juice
4tsp prepared yellow mustard
a few shakes of cumin (I didn’t measure this one)
about a half bag of Daiya Mozzerella shreds
Throw your broccoli in the slow cooker on high for 20-30 minutes to cook a bit. Add everything but the macaroni to the slow cooker and mix well. Cook on low for 2 hours. Add the macaroni, cook on high for another hour. Add extra water if necessary.
Crock Pot Berry Crisp
1lb strawberries, greens removed, roughly chopped
3C boysenberries (or use whatever you have locally available)
1 1/2T cornstarch
Mix ingredients in crock pot
1/2C Brown Sugar
a few tablespoons Earth Balance (mix it up and use their new coconut spread!)
mix everything but the margarine in a separate bowl, spread evenly over berries. place bits of margarine over topping. Cook on high two and a half hours. Uncover and let sit with heat off for about a half hour before serving.
Eat with vegan ice cream.
Next time I make this, I think I’m going to throw about a half cup of chopped pecans into the topping.
Posted on October 4, 2011, in crock pot, daiya, dessert, easy, fruit, meatless monday, Slow Cooker, soup, VeganMoFo 2011 and tagged berries, Cobbler, crisp, crock pot, Dessert, Mac and Cheese Soup, Meatless Monday, slow cooker, Soup, strawberries, vegan, VeganMoFo. Bookmark the permalink. 5 Comments.