Cheesy Vegan Macaroni Casserole

Here's a top-notch casserole recipe I learned from a friend. Although I call for mushrooms and broccoli here, you can really go with any veggies (cauliflower, onion, spinach, and kale are some ideas). If you're not familiar, nutritional yeast is an inactive, golden-hued form of yeast, rich in protein and B vitamins. This recipe capitalizes on the yeast's distinctive, cheese-like flavor (which also makes it good in pesto and on popcorn). Nutritional yeast is typically sold in bulk at natural food stores or in well-stocked supermarkets.

3 cups elbow macaroni
1/2 cup margarine or soy butter
1/2 cup flour
3 1/2 cups boiling water
2 Tablespoons Soy Sauce
1 teaspoon salt
2 teaspoons garlic powder
2 teaspoons dill
1 teaspoon cheyenne, turmeric, or paprika
2 Tablespoons cup olive oil
1 cup Nutritional Yeast
1 broccoli floret chopped
1 cup shitake mushrooms chopped

Preheat oven to 425°. Cook the noodles. While cooking, melt the margarine in a saucepan over low heat. Mix the flour in with a whisk and stir until smooth and bubbly. Add water, soy sauce, salt, and other spices. Let sauce cook until thick, then stir in oil and nutritional yeast and remove from heat. Drain the noodles and empty them into the casserole dish. Mix in about 2/3 of the sauce with the pasta. Layer the vegetables on top of the pasta. Pour remaining sauce atop veggies. Sprinkle with some more dill. Bake for about 25 minutes or until vegetables are soft and crispy and sauce is browned. Eat.