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    Dinner » Vegan Broccoli Mac and Cheese

    Published: Sep 26, 2017 · Modified: Nov 16, 2020 by Kristina Sloggett · This post may contain affiliate links · 23 Comments

    Vegan Broccoli Mac and Cheese

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    this 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.

     

    Black Pepper Cheesy Mac and Broccoli @spabettie

    Fall is here with mostly cool temps.

    I say mostly because we have seen some chilly days, and then we are expecting sunshine in the mid eighties again. But I am wearing socks now. Long sleeves and boots have happened.

    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.

    Black Pepper Cheesy Mac and Broccoli Gluten Free @spabettie

    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.

    Black Pepper Cheesy Mac and Broccoli Vegan @spabettie

    The back cover description says "In her second book, best selling author Richa Hingle applies her culinary skills to international comfort foods."

    The chapters are divided in the best of ways - Breakfast for Lunch, Bowls & Hands, Buffalo & Firecracker, Peanut Butter & Coconut... the deliciousness goes on.

    Yes. A whole section on Peanut Butter & Coconut. A whole section on Buffalo. This really is my kind of book.

    From Tiramisu Fudge Bars and Mango Cupcakes to Stuffed Flatbread and Samosa Stuffed French Toast, the options are unique and crave inducing. There is a whole section of pizza recipes, and they all look out of this world good. 

    Tempeh Broccoli Wraps with Jalapeño Popper Cream is brunch perfect, and the Berbere Tofu Bowls with Couscous is a sit on the couch with a blanket and movie kind of bowl.

    There are a couple holiday worthy loaf recipes, and each page of the buffalo chapter is dogeared to try. They all look awesome.

    Black Pepper Cheesy Mac and Broccoli Recipe @spabettie

    ...and then there is this Vegan Broccoli Mac and Cheese. Did I say I have made it three times already?

    I make this recipe using gluten free pasta 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.

    from Richa: Potato-carrot cheese sauce is the thing these days. My version of this sauce is creamy, filled with vegetables, and loaded with black pepper. What makes this sauce different is the black pepper: add black pepper and then, when you think that should be enough, add some more.

    Black Pepper Cheesy Mac and Broccoli Oil Free @spabettie

    Vegan Broccoli Mac and Cheese

    YIELD: serves four

    dairy, egg, and gluten free, vegan

    INGREDIENTS:

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

    INSTRUCTIONS:

    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.

    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.

    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.

    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.

    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.

    Black Pepper Cheesy Mac and Broccoli Dairy Free @spabettie

    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.

     

     

     

    printable Vegan Broccoli Mac and Cheese recipe:

     

    Black Pepper Cheesy Mac and Broccoli
     
    Recipe Type: Entree
    Author: Richa Hingle
    Serves: serves four
    dairy, egg, and gluten free, vegan
    Ingredients
    • 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)
    • 2 ½ cups (225g) chopped broccoli
    • 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
    • 10 to 12 ounces cooked elbow pasta (gluten-free if necessary)
    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.
     
    3.5.3208

     

    Black Pepper Cheesy Mac and Broccoli #Vegan @spabettie

     

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    Comments

    1. Nicole Dawson says

      October 18, 2017 at 10:39 am

      I love how creamy this mac looks!

      Reply
    2. Lauren says

      October 02, 2017 at 5:05 am

      I may just have to make this tonight! It looks too good!

      Reply
    3. Megan says

      September 30, 2017 at 1:39 pm

      Love all the hidden veggies in this!

      Reply
    4. Alicia Pope says

      September 28, 2017 at 8:54 pm

      girl... it is cold around here too. Love the creamy nut-based sauce for comfort food, and of course the broccoli and black pepper. This sounds like it would be great with sweet potato gnocchi too!

      Reply
    5. Amanda says

      September 28, 2017 at 1:47 pm

      This is my idea of comfort food. My toddler loves broccoli and mac n cheese. I'll have to tone down the pepper for her, though.

      Reply
    6. jules says

      September 28, 2017 at 1:25 pm

      I have a similar recipe that I call "magic" because it just doesn't seem like there's any way those ingredients could add up to such a yummy dish, but they do!

      Reply
    7. Tiffany deSilva says

      September 28, 2017 at 11:27 am

      This looks really good! I love the addition of broccoli! Broccoli and cheese used to be one of my favorite combos.

      Reply
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    Hi, I'm Kristina!

    I am a voracious reader and chickpea eater. also known as spabettie.

    Using my extensive culinary training and work in the industry, I have been creating vegan recipes for more than a decade.

    At spabettie, you will find easy and appealing plant based recipes - vegan, gluten free, and full of vibrant flavor

    More about me →

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