Today I tried my second recipe from The Vegan Slow Cooker. Another simple recipe: smoky mac and cheese. We still didn’t have any food in the house so I had to wait for my husband to get home with the macaroni and soy cheese before I could get the slow cooker on. I’m not a big fan of soy cheese anyway so whenever I make this type of thing I tend to just make a creamy sauce and add seasoning skipping the cheese altogether. Hubby ended up getting tofutti mozzarella style slices, which were probably the wrong cheese in this scenario too. We got to one hour 20 with non-wholemeal pasta and the sauce was still a bit runny and we needed to eat so we stuffed it into a pan on the hob for five mins, stuck in some frozen peas and a bit of Jamaican jerk seasoning, salt and pepper. My husband then reminded me it would probably get thicker once it started to cool down and the cheese solidified slightly in the sauce.
Overall this recipe didn’t really work for me. I think I need to try some different types of cheese to get it to taste right. I would probably add more liquid smoke as well, although it might be my cold that is stopping me from tasting properly. The pasta seemed to cook fine in the allotted time. I would say if you were having this on its own the portion size is a bit small. If you put in a reasonable amount of veg (one of the suggestions) or have it as a side or with a bread of some sort its probably about right. I am way more excited about the other recipes I’m going to be trying this week, I don’t think this one will become a “go-to” recipe unless I can find a decent soy cheese that I like.