Our kids LOVE our vegan mac n cheese. I decided to get even sneakier and add more vegetables into the recipe! We always like a vegan broccoli cheese soup or a dairy-free cheese sandwich with broccoli added in so why not stir some cooked broccoli into our favorite macaroni and cheese recipe!
This vegan mac and cheese recipe is loaded with potatoes, carrots, and now broccoli, too. We prefer the Nutiva brand Coconut Oil with organic buttery flavor because my husband loves it best this way and coconut oil is one of the healthiest oils to add to foods.
You can also make this recipe with whichever type of butter or margarine you have on hand and it still tastes cheesy and delicious. I also like to sprinkle mine with paprika and hot sauce and it becomes one of my absolute favorite vegan comfort foods!
What you need:
1 large or 1 1/2 cup potato peeled (only if it has the thicker skin otherwise I leave the skin on) and cut into chunks
1 cup carrot cut into chunks
1/4 white or yellow onion cut into chunks
2 cups water
1 head broccoli cut into large florets
1/2 cup Nutiva butter flavored coconut oil (or vegan butter of choice)
1/2 cup nutritional yeast
1/2 teaspoon turmeric
1 teaspoon salt
optional black pepper to taste
16 oz. pasta
What you do:
Put your cut up potatoes, carrots, and onion in 2 cups boiling water. Turn down heat, cover, and simmer for about 20 minutes until all is soft.
Steam broccoli until soft. Let cool slightly and chop into tiny bits. Set aside.
Cook your pasta according to package directions.
Pour veggie mixture into blender including water.
Add nutritional yeast, coconut oil or butter, turmeric, and salt and blend until creamy.
Pour over cooked pasta, mix in chopped broccoli and serve.
Enjoy!
No comments:
Post a Comment
Thanks for the comment!