By Gloria Clay
Gloria won The Vegan Mac Down in Columbia, SC on 9/10/17 with this recipe. She says “I just want people to know that they can enjoy this comfort food without the use of animal products. The inspiration for this recipe came from my husband Adam. I entered the competition to try to bring awareness to people that they can still enjoy their favorite foods without using animal products.”
“I cook from my soul, to feed the souls of others.” – Gloria Clay
8 oz of Tempeh Bacon (I used Light Life)
12 oz. of fresh Collard Greens. I used the bag kind that are already chopped and washed.
2 cups Daiya shredded cheddar cheese
2 cups Daiya Pepper Jack cheese
½ cup Daiya cheddar cheese ( for top of mac dish)
1 cup of Vegan Parmesan Cheese
3 cups of plant milk (I used Almond)
4 Tbsp of Vegan butter (I used Earth Balance)
½ cup of Vegan bouillon broth
4 Tbsp Flour all purpose
¼ Tbsp hot sauce
1 pound of Muellers Campanella noodles (Elbow works just as well)
salt and pepper to taste
1) Preheat oven to 350 degrees.
2) Cook bacon in a large skillet over medium heat until crisp. (3 minutes per side) Remove bacon, chop up and set aside. Add beef broth to skillet and let come to a full boil. Add in greens and cook for about 4 minutes until wilted.
3.) In a large pot, bring water to boil. Add pasta and cook according to package direction. Drain and set aside.
4.) In a medium sauce pan, melt butter over medium heat. Add flour and whisk until well combined. cook for 2 to 3 minutes. Slowly add milk, continue to whisk until the sauce begins to thicken. Add in hot sauce, salt, pepper and cheeses. Stir until the cheese is melted and sauce is smooth.
Transfer half of the noodles to a 9” x 13” baking dish that has been buttered. Pour on ½ the cheese sauce and then collard greens. Repeat. Placed the reserved shredded cheese on top. Bake in oven for 35 minutes. During the last 5 minutes of the cooking process, turn off the oven and topped with the chopped bacon and place back into oven. Let set for 5 minutes remove from oven and serve. Makes 6 to 8 servings.