Vegan Mac N Cheese (from Alicia Silverstone)
- Number of Servings: 8
Ingredients
1 lb. elbow macaroni or piccolini 3 cups broccoli florets ¼ cup vegan margarine 1/3 cup all-purpose flour 3 cups soy, almond, or rice milk ½ cup nutritional yeast 2 Tbsp tomato paste 2 tsp salt 1 tsp garlic powder 1 Tbsp lemon juice 1 Tbsp agave syrup
Bring a large pot of heavily salted water to a boil
Add macaroni and cook according to package directions
Add broccoli for the last five minutes of boiling and let cook until broccoli is fork tender
Drain and return to pot
In a medium saucepan, make a roux or paste by whisking the margarine and flour over medium heat for 3 to 5 minutes
Add nondairy milk, yeast, tomato paste, salt, and garlic powder to the saucepan and bring to a boil, whisking frequently
Reduce heat to low and let simmer until the sauce thickens
Adjust seasoning to taste and stir in lemon juice and agave
Toss the noodles and broccoli with the sauce and serve immediately
Serving Size: Makes 8 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user TAYREN.
Add macaroni and cook according to package directions
Add broccoli for the last five minutes of boiling and let cook until broccoli is fork tender
Drain and return to pot
In a medium saucepan, make a roux or paste by whisking the margarine and flour over medium heat for 3 to 5 minutes
Add nondairy milk, yeast, tomato paste, salt, and garlic powder to the saucepan and bring to a boil, whisking frequently
Reduce heat to low and let simmer until the sauce thickens
Adjust seasoning to taste and stir in lemon juice and agave
Toss the noodles and broccoli with the sauce and serve immediately
Serving Size: Makes 8 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user TAYREN.
Nutritional Info Amount Per Serving
- Calories: 258.5
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 140.4 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 4.9 g
- Protein: 8.4 g
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