Miso infuses a deep umami-rich flavor into this cheesy comfort food recipe from Joni Marie Newman’s Fusion Food in the Vegan Kitchen cookbook. What you need:For the miso cheese sauce:¼ cup vegetable oil1 cup finely diced onion2 tablespoons minced garlic¼ cup all-purpose flour2 cups full-fat coconut milk¼ cup nutritional yeast2 tablespoons Chinese hot mustard2 tablespoons mellow white miso paste1 tablespoon soy sauce1 tablespoon lemon juice1 tablespoon sesame oil1 teaspoon smoked paprika For the mac and cheese:1 pound dry penne pasta, prepared according to package instructions1 cup panko bread crumbs, divided2 whole roasted red bell peppers, seeded and diced2 tablespoons olive oilWhat you do: