Vegan Mac Cheeze & Treez

Vegan Mac, Cheez, & Treez

My Mom made the best mac & cheese. No dairy for me, but this really brings me back and is true comfort food while being much healthier. Feel free to mix up the veggies, cauliflower, cabbage chunks and spinach would also work well. There are lots of ingredients in this to really make the flavor rich and interesting. This is full of fiber, nutritious and delicious. Enjoy!!! OX

To simplify the recipe feel free to use organic frozen veggies. Toss them in with the pasta for the last few minutes of coicken stock

 

Ingredients:

1 box gluten-free, or whole grain pasta. (I use quinoa)

1 1” piece of kombu

1 ½ cups vegan Cheeze sauce (recipe below)

1 cup vegan sour cream or vegan ricotta cheese (recipe below)

3 cups roasted broccoli florets (recipe below)

2 cups roasted Brussels sprouts

1 cup artichoke hearts quartered

1 ½ – 2 cups not-chicken stock

½ cup starchy pasta water or more if needed

1 teaspoon mellow yellow miso

½ cup nutritional yeast

¼ cup tahini

2 cups grated vegan cheese (I like Daiya, Follow Your Heart or Teese)

2 tablespoons Earth Balance vegan butter

¼ cup whole wheat or gluten free panko bread crumbs

2 tablespoons nutritional yeast or vegan parmesan cheese

Chopped parsley and chives (Optional)

Preparation: Preheat the oven to 350F. Roast Broccoli florets on a cookie sheet drizzled with olive oil, salt and pepper. Roast for 15-20 minutes until soft and lightly brown.

Boil pasta el dente according to package directions. Add plenty of salt an inch sized piece of kombu for extra minerals and nutritional value. Remove kombu before serving. Drain pasta and reserve the starchy water.

Mix ½ cup of the starchy water, stock, miso, tahini, nutritional yeast, and 1 tablespoon of the vegan butter. Combine until all of the ingredients are incorporated.

Transfer the pasta, the starchy water mixture and vegetables back into the pasta. Add in cheeze-ish sauce, grated vegan cheese and stir to combine. Sprinkle with bread crumbs, vegan parm, and dot with remaining vegan butter. Bake at 350F for 25-30 minutes. Turn off oven and broil for 1 minute until brown and a little crunchy on top. Enjoy!!! XOXOX  Eat Heal Glow!

Cheeze-ish Sauce

Delicious alternative to cheese sauce. Full of plant based protein, B-vitamins, zinc, folic acid. Vegan, saturated fat free, and yummy! Enjoy!!!

Ingredients:

2 cups cashews soaked overnight

½ cup nutritional yeast

2 cups water

2 teaspoons sherry

2 teaspoons braggs amino acid

Juice of ½ lemon

2 teaspoons onion powder

1 clove garlic minced

½ teaspoon garlic powder

dash of hot sauce (or more to taste)

2 teaspoons Dijon mustard

½ teaspoon hot paprika

½ teaspoon turmeric

1 teaspoon chives (optional)

Mix all ingredients in a high-speed blender until creamy and warm. Enjoy!!! XOXO

Nancy Bond

www.eathealglow.com   www.facebook.com/eathealglow

For the Vegan Ricotta:

½ block of extra firm tofu drained

juice of ½ lemon

Fresh basil and parsley to taste

1 teaspoon Italian seasoning

3 tablespoons olive oil

¼ cup nutritional yeast

1 teaspoon umeboshi vinegar

salt and pepper to taste

Mix well in a food processor until ricotta like consistency. Adding a little more oil if necessary.