Black Pepper Cheesy Mac and Broccoli – this plant based classic gets amped up with fresh cracked black pepper! gluten free, oil free, and flavor FULL.
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.
Black Pepper Cheesy Mac and Broccoli 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.
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.
…and then there is this Black Pepper Cheesy Mac and Broccoli. 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
YIELD: serves four
dairy, egg, and gluten free, vegan
INGREDIENTS:
2 1/2 cups (600ml) water
1 medium potato, peeled and cubed
1/3 cup (50g) chopped carrots
4 cloves garlic, chopped, or 1 teaspoon garlic powder
3 tablespoons chopped onion or 1/2 teaspoon onion powder
1/2 small green chile (optional)
1 small tomato, chopped
1/4 cup (30g) raw cashews or macadamias (or 1/4 cup pepitas to make nut-free)
2 1/2 cups (225g) chopped broccoli
3/4 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)
1/2 teaspoon paprika
1/2 teaspoon sriracha sauce (optional)
3/4 teaspoon salt, or more to taste
1/4 teaspoon white pepper
1 1/2 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 1/2 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.
our new favorite cheesy mac.
Black Pepper Cheesy Mac and Broccoli recipe reprinted from Vegan Richa’s Everyday Kitchen copyright © 2017 by Richa Hingle. recipe shared with permission from Vegan Heritage Press.
printable Black Pepper Cheesy Mac and Broccoli recipe:
- 2½ 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)
- 2½ 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
- 1½ teaspoons freshly ground black pepper, or to taste, divided
- 10 to 12 ounces cooked elbow pasta (gluten-free if necessary)
- 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.
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