Vegan Broccoli Mac and Cheese

Vegan Broccoli Mac and Cheese is a plant based classic that gets amped up with fresh cracked black pepper! gluten free, oil free, and flavor FULL.

recipe originally published September 26, 2017

 

Fall is here with mostly cool temperatures, and comfort food has begun.

'tis the season.

Over the last few weeks, we have enjoyed this recipe three times. I made a double batch and delivered half to a friend.

Vegan Broccoli Mac and Cheese is making the rounds, and with rave reviews.

This super tasty Black Pepper Cheesy Mac and Broccoli recipe comes from a new book just out yesterday, Vegan Richa's Everyday Kitchen.

My friend Richa has inventive and flavorful recipes, and I am honored to share a tasty pick from her latest. (I shared these amazing Fudgy Cardamom Squares from her last book... seriously so good, and we enjoy them often.)

Her latest book is a treasure. Filled with incredibly flavorful recipes that are easy and allergy friendly, Everyday Kitchen is a book I will reach for again and again.

 

Gluten Free Mac and Cheese

I turn this recipe into a gluten free mac and cheese using gluten free noodles and gluten free tamari in place of soy sauce, and no oil. It has layers of flavor, and is satisfying and pure comfort food goodness.

Also! I like really saucy creamy mac and cheese, so I followed the sauce recipe exactly (minus the oil), and I used ten ounces of pasta, going by the suggested ten to twelve ounces. Extra saucy.

 

 

our new favorite cheesy mac.

this Vegan Broccoli Mac and Cheese recipe was reprinted from Vegan Richa’s Everyday Kitchen copyright © 2017 by Richa Hingle. recipe shared with permission from Vegan Heritage Press.

 

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Yield: 4 servings

Broccoli Mac and Cheese

Print

Vegan Broccoli Mac and Cheese is a plant based classic that gets amped up with fresh cracked black pepper! gluten free, oil free, and flavor FULL.

Ingredients

Cheese Sauce

• 2 ½ cups (600ml) water
• 1 medium potato, peeled and cubed
• ⅓ cup (50g) chopped carrots
• 4 cloves garlic, chopped, or 1 teaspoon garlic powder
• 3 tablespoons chopped onion or ½ teaspoon onion powder
• ½ small green chile (optional)
• 1 small tomato, chopped
• ¼ cup (30g) raw cashews or macadamias (or ¼ cup pepitas to make nut-free)
• ¾ teaspoon prepared mustard
• 2 teaspoons soy sauce (tamari for gluten free, coconut aminos to make soy-free)
• 4 tablespoons nutritional yeast
• 2 teaspoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil (omit to make oil-free)
• ½ teaspoon paprika
• ½ teaspoon sriracha sauce (optional)
• ¾ teaspoon salt, or more to taste
• ¼ teaspoon white pepper
• 1 ½ teaspoons freshly ground black pepper, or to taste, divided

Broccoli and Pasta

• 2 ½ cups (225g) chopped broccoli
• 10 to 12 ounces cooked gluten free elbow pasta

Instructions

1. In a medium skillet over medium-high heat, combine the water, potato, carrots, garlic, onion, chile (if using), tomato, and cashews. Cover the skillet and cook 18 to 20 minutes, or until the potato is very tender. Let the mixture cool slightly.
2. Meanwhile, bring a medium saucepan of water to a boil over high heat. Add the broccoli and cook for 2 minutes. Drain the broccoli and set aside. Alternatively, you can add the broccoli to the cooking pasta pot in the last two minutes.
3. Combine the potato mixture (along with its liquid), mustard, soy sauce / gluten free tamari, nutritional yeast, lemon juice, oil, paprika, and sriracha (if using) in a blender. Blend for 1 minute, let the mixture rest for 1 minute, and blend again until smooth.
4. Transfer the mixture to the saucepan over medium heat. Add the salt, white pepper, and ½ teaspoon of the black pepper, stirring to combine. Add some additional water to adjust the consistency if the sauce is too thick.
5. Bring the sauce almost to a boil. Taste and adjust the seasonings. Add the elbow pasta and broccoli. Stir to combine, cover the saucepan, and cook for 3 minutes. Let the mixture sit for 2 minutes. Add the remaining 1 teaspoon black pepper. Sprinkle some more pepper on each serving, if desired.

Nutrition Information:

Yield:

4
Amount Per Serving: Calories: 567Total Fat: 17gUnsaturated Fat: 8gSodium: 335mgCarbohydrates: 38gFiber: 10gSugar: 2gProtein: 22g

 

about Kristina:

Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food!  Read more...

 

 

 

 

 

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