Vegan Mac 'N' Cheese by Chef Chloe
- Number of Servings: 6
Ingredients
1 lb. elbow macaroni3 cups broccoli florets1/4 EVOO (or vegan margarine)3 cups soy milk1/2 cup nutritional yeast2 tbsp. tomato paste2 tsp. sea salt1 tsp. garlic powder1 tbsp. lemon juice1 tbsp. agave
Bring a large pot of heavily salted water to a boil. Add macaroni and cook according to package directions. Add broccoli for the last 5 minutes of boiling and let cook until broccoli is fork tender. Drain and return to pot.
Meanwhile, in a medium saucepan, make a roux or paste by whisking the EVOO 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: 6
Number of Servings: 6
Recipe submitted by SparkPeople user FINDINGMAGGIE.
Meanwhile, in a medium saucepan, make a roux or paste by whisking the EVOO 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: 6
Number of Servings: 6
Recipe submitted by SparkPeople user FINDINGMAGGIE.
Nutritional Info Amount Per Serving
- Calories: 495.7
- Total Fat: 13.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,030.8 mg
- Total Carbs: 81.7 g
- Dietary Fiber: 9.4 g
- Protein: 23.6 g
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