Maybe it’s my from some of my childhood years in Canada, but is Mac’n’Cheese not the most comforting food ever?!
It’s carb-y and cheesy and oh-so-delicious!
But…it’s also possibly not the most nutritious meal out there. In fact, if I ate regular Mac’n’Cheese (like the box stuff), then I’d probably feel pretty UNcomfortable after it (think pregnant looking and possible labor pains!).
So this is my answer – Vegan Mac’n’Cheese that got some sneaky veggies and no gluten or dairy in sight!
(I served it with some crispy organic tofu (coat in rice/chickpea/buckwheat flour and pan cook in coconut oil) for extra protein.)
- 1/4 pumpkin
- 1 tbsp olive oil
- 1 cup of coconut or almond milk
- 4-5 tbsp nutritional yeast
- 2 tbsp tapioca starch
- 2 cloves roasted garlic
- Fresh or dried rosemary, sage, thyme (any combo you like)
- Pinch pumpkin spice or nutmeg
- Chili flakes (optional)
- Pinch sea salt
- Red lentil or Chickpea pasta (or any gluten-free pasta you prefer)
- 1-2 bunches of broccolini
- Cook your desired pasta and toss through a little olive oil, then set aside.
- Chop the broccolini into bite sized pieces, pop into a bowl and and pour over boiled water, then cover with plastic wrap. Allow it to sit for 10 mins or so whilst you make the sauce.
- Make the sauce by adding the roasted pumpkin, roasted garlic, nutritional yeast, almond/coconut milk, sea salt, tapioca starch, chili flakes and your herbs and spices of choice. Blend until smooth. Adjust the flavour as needed with more salt, spices, herbs or nutritional yeast.
- Add the sauce to a large pot and heat over low-medium heat, being sure to whisk it frequently. Once it’s thickened up a bit (around 5 mins), add the pasta and broccolini and toss through to combine.
- Serve with extra herbs or chili on top.