mac n' cheese gone gluten free + vegan

Ok... I typically don't care to make time consuming recipes.  For someone on the go like me, its hard to allot the time.  HOWEVER, sometimes it is necessary to do so!  Especially when you are with people and all make it together.  This recipe has been adapted from vegan yum yum.  I hope you enjoy it has much as I do!!

Mac n' Cheese- Gluten Free + Vegan
8-10 Oz Brown Rice or Quinoa Pasta
2 Cups Steamed Broccoli Florets
2 Pieces of brown rice bread, toasted and ground to breadcrumbs
1 Cup Peeled, Finely Chopped Potatoes
1 Cup Water
1/3 Cup Raw Cashews
1 Tbs Miso paste (if you don't have it... skip it)
1 Tbs Tahini
1 Tbs Lemon Juice
1/2 tsp Dijon Mustard
1/3 Cup Earth Balance Margarine
1/3 Cup Nutritional Yeast
1 to 1 1/2 tsp Salt
Black Pepper to taste
Paprika for sprinkling
Preheat oven to 350ยบ
Heat a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and set aside.
Meanwhile, steam broccoli and boil the potatoes separately.  Cut the potatoes in small pieces to cook quicker.    Make sure to not overcook! Set aside. (the broccoli does not take as long so that is why you need to cook separately!)
While the potatoes are cooking, add the remaining ingredients to the blender (cashew, miso, lemon juice, mustard, earth balance, nut. yeast, salt and pepper). Once potatoes are done cooking, add them and their cooking water to the blender as well. Blend until VERY smooth. If needed, add soymilk or almond milk.  Also, add salt and pepper to taste!
Toast the bread and process into crumbs.
Toss the cooked pasta and broccoli with the sauce. Place in a casserole dish and top with breadcrumbs and paprika.
Bake for 2o- 30 minutes and then serve in dishes.  I always like to place some cerachca sauce on the table or franks red hot to add a little kick! 

1 comment:

  1. I will have to give this one a try some day.... thanks for sharing!


tell me whatcha think