Winter is upon us and the need for comfort food is strong. With the desire to stay healthy but also satisfy the comfort food cravings, I decided to give a vegan mac and cheese a try.
This recipe is super easy absolutely delicious. A great one to try if you have kids that won’t eat a lot of veggies because you really can hide some in this without them noticing!
one package of pasta (we use brown rice pasta to make it gluten free)
1 large sweet potato
2 large carrots
*optional to add zucchini too!
3 cups water
1/2 cup nutritional yeast
1/4 cup of shredded vegan cheese
3/4 cup of bread crumbs
1 tablespoon garlic powder
salt and pepper to taste
In a large pot, cook the pasta according to the directions. Rinse and leave aside.
In a large pot, put the sliced carrots and cubed sweet potatoes and the water in. Boil for 5-7 minutes, add the onion and zucchini. Boil for another 5-7 minutes until the veggies are soft.
Now, you can use a blender but be very careful, or use a submersion blender right into the pot.
I like to use the submersion blender for this part. Blend the veggies along with the water that is in the pot until smooth. Then add the nutritional yeast and spices. Blend to combine. Then I put in the vegan shredded cheese and mix until melted. It usually melts without having to go back on the stove, just from the heat of the mixture. The shredded cheese gives it that little extra cheesiness.
Heat the oven up to 350F.
Put the cooked pasta into a casserole dish. Pour the cheesy mixture over it and mix to cover all of the pasta. Make sure every piece has the cheese mixture on it. Spread it out evenly in the dish and then cover with the bread crumbs. You can use gluten free bread crumbs and it works just as well.
Bake for 15-20 minutes until you get a nice crunchy crust.
Snuggle up on the couch with a blanket and a book and a bowl of the cheesy goodness! This will warm you up!