Stovetop Broccoli Mac and Cheesy

STOVETOP BROCCOLI MAC AND CHEESY (Robin Robertson, from 1000 Best Vegan Recipes)

12 ounces elbow macaroni or other bite-sized pasta (whole-grain preferred)

4 cups small broccoli florets

3/4 cup nutritional yeast

1/3 cup flour

2 cups plain unsweetened almond milk

1 tbsp soy sauce

1 tbsp fresh lemon juice

Salt and freshly ground black pepper

Cook the macaroni in a pot of boiling salted water, stirring occasionally, until it is al dente. During the last 2 or 3 minutes of the cooking time, add the broccoli to the pasta and cook until it is almost tender.

In a saucepan over medium heat, combine the nutritional yeast and flour, and cook, stirring, for 1 minute. Slowly add the almond milk, stirring until smooth. Add the soy sauce, lemon juice, and salt and pepper to taste. Continue stirring until smooth and thickened.

When the pasta and broccoli are cooked, drain and return to the pot. Add the reserved sauce and stir until well mixed. Serve hot.