The other day, I had a craving for cheese.
But not just any cheese.
I wanted warm…creamy…cuddle-up-with-my-blankie-and-take-a-nap-after-dinner, the one TRUE comfort food…
MAC ‘N CHEESE!
I blame THIS girl.
So I opened the fridge, peered in the designated cheese drawer and discovered to my horror…
Ok, ok…so there WAS cheese…I’m never a girl to be without, BUT I wasn’t really feeling macaroni mixed with cranberry goat cheese…
But I didn’t let that stop me! 😉
Because you wanna know what also takes up residence in the “cheese drawer”?
Which I’m sure is against some sort of vegan code of refrigerator ethics, but I digress…
Instantly, I started singing…*
“Heather’s gonna GET some vegan mac”
“Heather’s gonna GET some vegan mac!”
*Complete with a Carlton-esque dance WITH the package of tofu IN the middle of the kitchen.
But as I sashayed around the kitchen door, I just happened to spy some leftover pumpkin puree…and that just happened to be sitting next to my jar of sunflower seed butter.
Come to the
dark strange side…we eat GOOD! 😉
Lip Smackin’ Vegan Mac
Prep Time: 5 minutes
Cook Time: 10-12 minutes
Keywords: boil steam entrée side high protein vegan vegetarian high fiber pumpkin puree nutritional yeast tofu
Ingredients (Serves 2/4 as a side)
- 4 oz. uncooked whole wheat or multi-grain pasta
- 3/4 cup silken tofu
- 1/2 cup pumpkin puree
- 1/2 cup water
- 3 heaping tablespoons nutritional yeast
- 2 tablespoons sunflower seed butter (almond or cashew would work well too)
- 1 teaspoon ground sage
- 1 teaspoon garlic powder
- 1/2 teaspoon ground mustard
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- salt & pepper to taste
- 1 cup mixed veggies (I used peas & carrots)
1. Cook pasta according to package instructions.
2. While pasta is cooking, combine all ingredients (except for vegetables) in a blender and process until smooth.
3. Steam vegetables in 1 inch of water in a covered pot over medium-high heat until tender.
4. Once pasta is finished cooking, drain water and immediately stir in sauce and add vegetables.
5. Adjust seasoning if needed, garnish with dried parsley.
Nutritional facts for one serving WITH 1/2 cup each peas and carrots:
Over 25 grams of protein for a VEGAN dish?!
But wait, that’s not all:
So yeah, basically, this is like the nutritional holy grail of the mac ‘n cheese world! 😉
I’m telling you right now, this is by far the CREAMIEST bowl of vegan mac
I’ve EVER tasted…
I knew Studley wouldn’t let me down!
And look, I even made enough to share! 😉
Have you ever tried vegan mac?
What’s the “strangest” thing you’ve paired with nut butter?
tuna + peanut butter =
“Don’t knock it till ya try it!”