Hi friends! Today I have a grrrreat lunch or dinner recipe: the creamiest veggie mac and cheese made entirely of veggies!!!! The ingredients will probably surprise you I’ve made it several times lately and find it so cozy and comforting, especially as we move into cooler weather.
Who’s up for rich and creamy comfort food without any of the cheese, butter, or noodles?! I like to feel like I’m indulging even though I’m eating healthy food. If you’re like me, then this is the dish for you. I’m sure kids would love it too. Its a great way to sneak veggies into anyone’s diet.
This recipe covers all grounds. It’s vegan, paleo, nut free, gluten free, and low carb.
You have a few options for the noodles. Both are one simple veggie ingredient!
Option # 1: yellow beans! I found the most glorious long beans at the farmers market this summer which is what inspired this recipe. When cooked and cut, they resemble penne pasta!
Option #2: cauliflower! When its cooked, its soft with a neutral flavor making it a perfect noodle substitute in a dish like this.
The “parmesan” crumb topping adds nice texture and toastiness so make sure to add it! It really only takes a minute to make and you can make a double batch for the next time you make the dish (store it in the fridge for months because it’s made with non-perishable ingredients).
Oops you can see that I left this batch under the broiler a little too long! Make sure to keep your eye on it because it browns up quickly. It was so good though – extra toasty!
Doesn’t it look like penne noodles?!? I honestly can’t tell the difference between the yellow beans and cooked pasta when it all comes together. Crazy!
Veggie Mac and Cheese
5 cups cooked, cut into 1-2″ pieces yellow beans OR cooked, chopped cauliflower
Cook both of them in boiling water until soft when pierced with a fork (but not too soft as it will be going into the oven).
Cheddar “Cheese” Sauce (Makes 2 cups)
2 1/4 cup diced, cooked carrots
1/2 cup tahini OR 2/3 cup cashews
1/3 cup water
2 tablespoons nutritional yeast
2 1/2 tablespoons lemon juice
2 teaspoons salt
1 1/2 teaspoons onion powder
Optional: 1 clove garlic
Blend all ingredients in a high speed blender until completely smooth. Transfer to a bowl and fold together with the “noodles” until they’re evenly coated. Spread into an 8×8″ or 9×9″ pan, sprinkle with the parmesan topping and bake at 375F for 35-40 minutes. To toast up the topping, pop under the broiler for only a few minutes until it turns golden.
Parmesan Crumb Topping
1/3 cup seeds (pumpkin, sunflower, and/or hemp)
1 tablespoon nutritional yeast
1/4 teaspoon salt
Grind all ingredients in a food processor of coffee grinder into small crumbs. Sprinkle over the mac and cheese before baking the whole thing.
Be sure to get in on my FREE sugar cleanse recipe e-book which will only be available until September 9th! It’s got a 7 day meal plan and recipes for each day: 3 meals and 2 snacks. All recipes are vegan, paleo, and sugar free (except berries).
See full details and download my free e-book in THIS POST. You’ll get access to our private facebook group for daily support from myself and everyone else in the group for the duration of the cleanse.
You’ll find recipes like these vegan portobello mushroom pizzas!
Sugar free matcha almond crunch bars
And much much more! Click HERE to see details and get your FREE e-book.
Have an awesome day!
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