The Challah Fame is a OneTable series that celebrates someone who loves to make challah (or other delicious food!) and does so as a form of self-care, self-expression, as a business, or for any other reason. We invite you to make this dish or one of your favorites and tag us @onetableshabbat. 

Becca is a blogger, and you can find her at @halfhalftravel. She shared with us: 

During the pandemic, every day felt the same, and Shabbat just felt like the punctuation we needed to end the week. We used to welcome 6-10 people at our table, and then it was just the two of us. Even then, OneTable made us feel like this is something we can definitely do every Friday.

We love to make Shabbat almost vegan or incorporate mindfulness/wellness goals into the evening. My husband and I love to cook, watch cooking videos on YouTube, and experiment with new recipes.

Becca’s Vegan Mac And Cheese Recipe

Ingredients

• 1 box Daiya Deluxe Cheddar Style Cheezy Mac
• 1 Bag Beyond Meat Beefy Crumbles
• 1/4 cup tomato ketchup
• 1/4 tsp apple cider vinegar
• 1 Tbsp Coconut Aminos
• Several drops liquid smoke
• 2 Tbsp dried, minced onions
• 1 tsp prepared yellow mustard
• 1/4 tsp granulated garlic

Directions:

• Make a box of Daiya Deluxe Cheddar Style Cheezy Mac according to the package directions.
• While the macaroni is cooking, brown a bag of Beyond Meat Beefy Crumbles in a separate pan with olive oil (or other oil as preferred).
• When the Cheezy Mac and the Beefy crumbles are cooked completely, mix the crumbles into the Cheezy Mac (still in the pan you cooked the mac in)
• Add the following and stir:
  • 1/4 cup tomato ketchup
  • 1/4 tsp apple cider vinegar
  • 1 Tbsp Coconut Aminos
  • Several drops liquid smoke
  • 2 Tbsp dried, minced onions
  • 1 tsp prepared yellow mustard
  • 1/4 tsp granulated garlic
• Salt and pepper to taste.   It’s good at room temperature later or cold from the refrigerator. Serve and enjoy.