Vegan Baked Macaroni and Cheese

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 405.1
  • Total Fat: 15.9 g
  • Cholesterol: 11.7 mg
  • Sodium: 784.7 mg
  • Total Carbs: 46.3 g
  • Dietary Fiber: 7.0 g
  • Protein: 19.6 g

View full nutritional breakdown of Vegan Baked Macaroni and Cheese calories by ingredient

Number of Servings: 8


    1 13oz package whole wheat penne pasta
    4 C (two bags) Daiya cheddar shreds (you can use other vegan cheese, but why would you?)
    10-12 slices non dairy pepper jack cheese
    3 Tbs vegan butter
    3 Tbs whole wheat flour or oat flour, flax etc. (I used oat)
    1 1/2 C non dairy milk
    1 large tomato, diced
    1 red bell pepper, diced
    1 green bell pepper, diced
    2 jalepenos, diced
    1 med onion, diced
    Flax seed or meal
    Crushed red pepper
    Chili powder


Preheat oven to 350. Cook pasta aldente (5 minutes). Drain then pour into a greased 13x9 baking diish. Stir in one bag of Daiya and set aside. Gently sautee diced veggies to soften them a bit then mix them into the pasta. Melt butter in sauce pan, whisk in flour, cook over medium heat until brown. Whisk in milk, bring to a boil and leave at a boil for one minute then add cheese, whisk until smooth. Stir in salt, pepper, red pepper and chili powder to taste. Stir sauce into pasta and veggies, top with pepper jack slices. Combine a moderate amount of panko with flax meal or seed and some more chili powder in a small bowl, then sprinkle over mac and cheese, bake for 20 minutes until cheese is melty and winful.

Serving Size: Makes 8 large servings

Number of Servings: 8

Recipe submitted by SparkPeople user ZOMBIERUNNER.

TAGS:  Vegetarian Meals |