Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 6
Mac and cheese anyone? I know some may be a bit sceptical about this vegan mac and cheese but don’t judge it until you try it! It’s so good with an impressive homemade plant-powered sauce.
Ingredients
2 Large Yukon Gold Potatoes
1 box Whole Wheat or Gluten-free Pasta use any pasta of choice
2 Cloves Minced Garlic
2 c. Broccoli Florets
3 Medium Carrots
1 teaspoon Dijon Mustard
⅛ teaspoon Turmeric Powder
½ teaspoon Paprika
½ teaspoon Kosher Salt
¼ teaspoon Ground Pepper
¼ c. Nutritional Yeast
1 teaspoon Apple Cider Vinegar
2 tablespoons Freshly-Squeezed Lemon Juice
How to make Easy Vegan Mac and Cheese
Step 1: To get rid of any dirt, thoroughly wash and scrub the potatoes under cold running water. Using a paper towel, pat the excess moisture off the potatoes.
Step 2: Peel the potatoes and carrots skin off using a potato peeler, then slice them into bite-sized pieces.
Step 3: To a large pot, add the chopped potatoes and carrots. Pour in enough water to cover the pieces of carrots and potatoes by 1-inch. Sprinkle with salt, then bring the water to boil on medium-high heat. Allow it to boil for about 15 minutes or until the potatoes and carrots are tender.
Step 4: In the meantime, add a streamer basket under a pot filled with around a cup of water and steam the broccoli for about 3 to 4 minutes or until fork-tender. Alternately, you can use the same pot where you are boiling the veggies if the water does not touch the steamer to steam the broccoli.
Step 5: Take the veggies off the heat when done and drain in a colander. Make sure to set aside about a cup of veggie water. Let the veggies cool for a little.
Step 6: Following the package directions, cook the pasta.
Step 7: Combine the garlic with apple cider vinegar, lemon juice, mustard, paprika, turmeric, and salt in a small mixing bowl until well mixed. Set aside.
Step 8: To a blender, put the boiled potatoes, carrots, nutritional yeast, and half a cup of the reserved liquid. Add the prepared garlic and vinegar mixture, then process for about 2 to 3 minutes or until smooth and creamy. You can add extra liquid if needed to reach your desired consistency.
Step 9: To a large serving bowl, place the cooked pasta along with the steamed broccoli. Pour the sauce over and toss using a wooden spoon until the pasta is completely coated with the sauce.
Step 10: Serve right away. Enjoy!
Notes:
For any leftovers, store them in the fridge for up to a week.
Nutrition Facts:
Calories: 327kcal | Carbohydrates: 70g | Protein: 15g | Fat: 1g | Saturated Fat: 1g | Sodium: 246mg | Potassium: 625mg | Fiber: 4g | Sugar: 2g | Vitamin A: 5366IU | Vitamin C: 37mg | Calcium: 71mg | Iron: 5mg
Ingredients
- 2 Large Yukon Gold Potatoes
- 1 box Whole Wheat or Gluten-free Pasta use any pasta of choice
- 2 Cloves Minced Garlic
- 2 c. Broccoli Florets
- 3 Medium Carrots
- 1 teaspoon Dijon Mustard
- ⅛ teaspoon Turmeric Powder
- ½ teaspoon Paprika
- ½ teaspoon Kosher Salt
- ¼ teaspoon Ground Pepper
- ¼ c. Nutritional Yeast
- 1 teaspoon Apple Cider Vinegar
- 2 tablespoons Freshly-Squeezed Lemon Juice
Instructions
Step 1: To get rid of any dirt, thoroughly wash and scrub the potatoes under cold running water. Using a paper towel, pat the excess moisture off the potatoes.
Step 2: Peel the potatoes and carrots skin off using a potato peeler, then slice them into bite-sized pieces.
Step 3: To a large pot, add the chopped potatoes and carrots. Pour in enough water to cover the pieces of carrots and potatoes by 1-inch. Sprinkle with salt, then bring the water to boil on medium-high heat. Allow it to boil for about 15 minutes or until the potatoes and carrots are tender.
Step 4: In the meantime, add a streamer basket under a pot filled with around a cup of water and steam the broccoli for about 3 to 4 minutes or until fork-tender. Alternately, you can use the same pot where you are boiling the veggies if the water does not touch the steamer to steam the broccoli.
Step 5: Take the veggies off the heat when done and drain in a colander. Make sure to set aside about a cup of veggie water. Let the veggies cool for a little.
Step 6: Following the package directions, cook the pasta.
Step 7: Combine the garlic with apple cider vinegar, lemon juice, mustard, paprika, turmeric, and salt in a small mixing bowl until well mixed. Set aside.
Step 8: To a blender, put the boiled potatoes, carrots, nutritional yeast, and half a cup of the reserved liquid. Add the prepared garlic and vinegar mixture, then process for about 2 to 3 minutes or until smooth and creamy. You can add extra liquid if needed to reach your desired consistency.
Step 9: To a large serving bowl, place the cooked pasta along with the steamed broccoli. Pour the sauce over and toss using a wooden spoon until the pasta is completely coated with the sauce.
Step 10: Serve right away. Enjoy!
Notes
For any leftovers, store them in the fridge for up to a week.
