Mac'n'Cheese with caramelized onions

Ingredients for 4 servings:

• 350 ml soy milk (soy drink), unsweetened
• 300 g macaroni or pasta, vegan
• 6 onions
• 1 eggplant(s)
• 4 tbsp breadcrumbs
• 4 tbsp nutritional yeast
• 1 tsp garlic powder
• 1 tsp sugar
• 1 tsp cornstarch
• vegetable oil
• salt and pepper

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes

vegan baked macaroni

Preheat the oven to 200°C (top/bottom heat). Halve the eggplant, sprinkle the cut surfaces with salt, and let stand for 10 minutes. Dab any excess water from the cut surfaces with a kitchen towel. Place the eggplants cut-side down on a baking sheet and pierce the tops several times. Bake in the oven for about 30 minutes, until the flesh is tender. Remove the eggplant halves, scrape the flesh from the skin, and place them in a blender while still hot. Blend with the soy milk, nutritional yeast, starch, and garlic powder until smooth. Season with nutritional yeast, salt, and pepper. Meanwhile, slice the onions into half rings and sauté in a little oil over medium heat until browned. Finally, sprinkle with the sugar and let it caramelize. Meanwhile, prepare the pasta in salted water according to the package instructions. Drain the pasta and toss with the caramelized onions and sauce. Transfer to an ovenproof dish. Toast the breadcrumbs in a little oil until golden brown and season lightly with salt. Pour over the pasta and bake in the oven at 200°C for 10 minutes.