Spold Mac

One of my favorite restaurants in Portland is The Montage, located underneath the Morrison Bridge, just on the Southeast side of the city. It's a cajun spot with sassy servers, viking-style seating, dim lights and late hours. I love this place, and even more, I love their famous mac n' cheese dishes. So when I went vegan, I was a little bit sad (though eventually satisfied, to be honest) when ordering a black-eyed-pea salad at this spot.

Their most popular dishes are the Old Mac, the Spicy Mac, and the Spold Mac - a combination of both. I always order the Spold, so here's a veganized version of one of my favorite dishes ever. It's creamy, spicy, and super super nostalgic in just the right kind of mid-90's Portland sort of way.

3 cloves garic, minced
1/2 C cauliflower, chopped
1/2 C shredded carrots, chopped
1/2 package tempeh, cubed
1/2 tsp paprika
1/2 tsp oregano
salt and pepper to taste
1/4 C nutritional yeast
1/4 C soy sauce
2 T chili garlic sauce
1/4 C soy creamer

First, boil some pasta. I happened to have a mix of shells, rotini and macaroni and it was perfect. But I recognize this dish is indeed a mac dish, so feel free to just use elbows.

Meanwhile, saute your garlic, cauliflower, carrots and tempeh in olive oil, over medium-low heat for about 5 minutes. Then add your spices and nutritional yeast, and cook another two minutes.

Next, add your cooked pasta and toss with the veggies, stirring constantly for a minute or so to make sure the pasta is well mixed with the spice. Finally, reduce heat and add the soy sauce, chili garlic sauce and soy creamer, and simmer for another 5 minutes.

Enjoy with frog legs, alligator jambalaya and a Red Stripe beer! I mean. Or.