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Mac and Thai

Mac and Thai -RR 2

The response to my new book, One-Dish Vegan has been tremendous and the early sales have been through the roof!  To thank you all for your support for my work, I want to share one of my favorite recipes from One-Dish Vegan with you.

If you’ve been following my blog, you know I’m a fiend for Thai food and that I also adore mac and cheese.  So it should come as no surprise that I’ve combined the two to make a delicious Thai-inspired noodle casserole that I call “Mac and Thai.”  The flavor actually reminds me of Pad Thai, so I almost called it Pad Thai Pie.  I hope you enjoy this recipe as much as I do and if you already have a copy of One-Dish Vegan, I do hope you love it (and will take a few minutes to write a nice little review on Amazon… please, and thank you!)

Mac And Thai

Instead of the white beans, you may substitute 1 1/2 cups crumbled firm tofu, if you like. Use rice noodles to make this gluten-free. Lightly steamed small broccoli florets may be substituted for the asparagus, if desired.

1 1/2 cups cooked white beans or 1 (15.5-ounce) can white beans, rinsed and drained
1/4 cup plain unsweetened almond milk or other nondairy milk
2 tablespoons nutritional yeast
5 scallions, minced
2 tablespoons freshly squeezed lime juice
1 teaspoon rice vinegar
1 teaspoon peanut butter
1/2 teaspoon garlic powder
3 cups cooked linguine or soaked rice noodles (6 to 8 ounces before cooking)
1 tablespoon vegetable oil or 1/4 cup water
1/2 cup chopped red onion
6 ounces asparagus, trimmed and cut into 1-inch pieces
2 garlic cloves, minced
1 small carrot, peeled and shredded
1/2 red bell pepper, seeded and chopped
1 cup thinly sliced white mushrooms
2 tablespoons wheat-free tamari or vegan oyster sauce
1 tablespoon natural sugar
1 teaspoon Asian chili paste (optional)
2 tablespoons water
6 grape tomatoes, halved lengthwise
3 tablespoons crushed unsalted roasted peanuts
2 tablespoons chopped fresh cilantro or Thai basil
Lime wedges, for serving

1. Preheat the oven to 350°F. Lightly oil a 9- to 10-inch pie plate or quiche pan.

2. In a high-speed blender or food processor, combine the beans, almond milk, nutritional yeast, half of the scallions, the lime juice, vinegar, peanut butter, garlic powder, and 1/2 teaspoon salt. Puree until smooth, then transfer to a large bowl. Add the noodles and mix well to combine. Set aside.

3. Heat the oil or water in a skillet over medium heat. Add the onion and cook for 4 minutes to soften. Add the asparagus, garlic, carrot, bell pepper, mushrooms, and remaining scallions. Stir in the tamari, sugar, chili paste (if using), and water. Cover and cook for 3 minutes. Remove the lid and continue cooking until the liquid has mostly evaporated. Transfer the vegetables to the bowl with the noodle mixture and mix well to combine. Taste and adjust the seasonings if needed.

4. Spread the mixture evenly into the prepared pan. Arrange the tomato halves on top of the mixture around the outer edge of the pan in an evenly spaced circle, pressing the tomatoes lightly into the mixture. Cover loosely and bake for 45 minutes, or until bubbly. Let cool for about 10 minutes before cutting. Sprinkle the top with the peanuts and cilantro. Serve with lime wedges.


one-dish  vegan cover 3

{ 8 comments… add one }

  • Jason September 25, 2013, 8:32 pm

    This recipe sounds amazing! One question, though. The first step is to preheat the oven but none of the subsequent steps have us doing anything in the oven. Is there a step missing or a step added?


    • Robin September 26, 2013, 9:24 am

      Hi Jason,
      The final step of the recipe instruction didn’t get picked up when I first posted it. I have since added the final step to the post, so it should be correct now. Sorry for the confusion. Hope you enjoy!

  • Susan Garriques September 26, 2013, 7:56 am

    Hi Robin – I’m a big fan of yours and own several of your books. One-Dish Vegan is on my amazon wishlist. I have a question about this recipe, though. The beginning photo shows it served in a quiche pan. In the directions, step 1, it says to oil a quiche pan. But then there is no other reference to the quiche pan. Am I meant to serve it from the quiche pan? Or does it get baked?

    thanks in advance,

    • Robin September 26, 2013, 9:27 am

      Hi Susan, I apologize for the confusion! I inadvertently posted the recipe without picking up the final step in the instructions! I have since added it to the recipe in the post, so if you check again, it should all be clear. Hope you love it!

  • cp September 26, 2013, 8:49 am

    Looks good! Wordpad tells me that the line in strange font says “6 ounces asparagus, trimmed and cut to 1-inch pieces”

    • Robin September 26, 2013, 9:29 am

      That is correct, cp, although you can sub lightly steamed small broccoli florets (or another vegetable of choice) for the asparagus if you prefer. Or, you can leave out the vegetable if you want! Hope you enjoy! (P.S. The recipe now contains the final step in the instructions for baking.)

  • Joann September 26, 2013, 1:32 pm

    I have received your new book and I’m thoroughly enjoying it. One thing I really enjoy is how flexible your recipes are with the ingredients. I just made a double batch of your mushroom and quinoa soup. Delicious! 🙂

    • Robin September 26, 2013, 3:31 pm

      I’m glad that you’re enjoying my new book Joann, and that you appreciate the flexibility of the ingredients. That was an important feature for me to include because I know how it is when you don’t have everything in the house, or a particular family member doesn’t like certain ingredients. I want my recipes to be accessible to anyone.

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