Vegan Macaroni and Cheese
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 272.8
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 816.2 mg
- Total Carbs: 45.3 g
- Dietary Fiber: 10.0 g
- Protein: 16.2 g
View full nutritional breakdown of Vegan Macaroni and Cheese calories by ingredient
Introduction
Who doesn't love mac and cheese? Now you can have it even if you're vegan! If you'd like, swap out the frozen squash for 1.5 cups of cooked fresh squash. This one is also made with chickpea pasta which keeps the carbs a bit lower and increases the protein. Who doesn't love mac and cheese? Now you can have it even if you're vegan! If you'd like, swap out the frozen squash for 1.5 cups of cooked fresh squash. This one is also made with chickpea pasta which keeps the carbs a bit lower and increases the protein.Number of Servings: 4
Ingredients
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1.5 cup Birdseye Southland Butternut Squash, cooked
1/2 large onion, peeled and chopped
1 tbsp Lemon juice
1 tsp Salt
1 tsp Dijon Mustard
.25 tsp Garlic powder
.25 tsp Pepper, black
.25 tsp Turmeric, ground
.13 tsp Nutmeg, ground
.13 tsp Paprika
.25 cup Beans, white
4 serving Banza pasta, 8 oz. = 4 servings
Tips
You can use 1 1/2 boxes of the Banza pasta for the same amount of sauce for 6 servings. I like mine a little wetter.
Directions
Simmer onion in a small amount of water until soft. Cook pasta as directed. When done, drain and reserve 1/4 cup of liquid. Add pasta back to pot. When onions are soft, drain and place in blender with the other ingredients (except the pasta), including the pasta water you set aside. Blend until well mixed. Add the sauce to the cooked pasta. Toss well and serve.
Serving Size: Makes 4 servings AA 1/30/16
Serving Size: Makes 4 servings AA 1/30/16