Vegan Butternut Squash Mac 'n' Cheese
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 209.8
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 350.7 mg
- Total Carbs: 42.4 g
- Dietary Fiber: 8.4 g
- Protein: 9.2 g
View full nutritional breakdown of Vegan Butternut Squash Mac 'n' Cheese calories by ingredient
Introduction
This is my all time favorite recipe to batch cook and freeze. It's perfect for those chilly winter nights and full of veggies! This is my all time favorite recipe to batch cook and freeze. It's perfect for those chilly winter nights and full of veggies!Number of Servings: 16
Ingredients
-
1 pkg Tinkyada brown rice spiral noodles
2 pkg frozen chopped broccoli (10 oz)
2 pkg frozen peas and carrots (2 cups)
Sauce
8 cups frozen cubed butternut squash
8 cloves garlic
1 Tbsp cayenne or crushed red pepper
1 tbsp black pepper
2 tsp ground mustard
1.25 cup nutritional yeast
1 cup unsweetened almond milk
1 cup water
2 tsp salt
Tips
You can switch out the veggies and try spinach and onions or dial down the heat by removing the cayenne pepper. If you do freeze some of this, be sure to add a little bit of water or almond milk to make the sauce creamy, or it might come out too thick when you reheat it.
Directions
1) Heat butternut squash in the microwave until it is all thawed and hot.
2)
3) Put the squash, spices, garlic cloves nutritional yeast and almond milk into a blender or food processor and blend until it has a smooth consistency (If the sauce seems too thick, add a little bit of water). Let stand.
4) Rinse out your pot and cook the noodles according to the package instructions. Add in the frozen veggies about halfway through.
5) After draining the noodles and veggies, give the sauce one last blend before combining with the pasta. Add the cup of water and paprika. Let this heat on the stove until it is hot enough to serve.
Serving Size: Makes about 16 1-cup servings
2)
3) Put the squash, spices, garlic cloves nutritional yeast and almond milk into a blender or food processor and blend until it has a smooth consistency (If the sauce seems too thick, add a little bit of water). Let stand.
4) Rinse out your pot and cook the noodles according to the package instructions. Add in the frozen veggies about halfway through.
5) After draining the noodles and veggies, give the sauce one last blend before combining with the pasta. Add the cup of water and paprika. Let this heat on the stove until it is hot enough to serve.
Serving Size: Makes about 16 1-cup servings