Vegan Broccoli Mac and Cheese

Gluten free vegan broccoli mac and cheese is a plant based classic that gets amped up with fresh cracked black pepper! This comfort food favorite has an oil free option and is full of flavor.

recipe originally published September 26, 2017

 

 

TABLE OF CONTENTS - Jump to any section:

1. 1. Why you'll love this recipe
   2. How to make this gluten free and vegan
   3. How long does broccoli mac last?
   4. Reheating methods
   5. Jump to recipe: Broccoli Mac and Cheese

Why you'll love this mac and cheese

This luxurious broccoli mac and cheese is a comfort food recipe from the incredible cookbook, Vegan Richa’s Everyday Kitchen.

My friend Richa has inventive and flavorful recipes, and I am honored to share a tasty option from this book. I shared these amazing cardamom cookie bars from her last book… seriously incredible, and we enjoy them often. Please try them.

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.

…and then there is this black pepper broccoli mac and cheese. Did I say I have made it three times already?

 

How to make gluten free vegan broccoli mac and cheese

I make this gluten free vegan broccoli mac and cheese recipe using gluten free pasta noodles and gluten free tamari in place of soy sauce. 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 cooked 10 ounces of pasta, using the lesser amount from the suggested ten to twelve ounces. Extra saucy.

For another cheese sauce with probiotic benefits, try this easy vegan cheese sauce.

 

How long does this broccoli mac last?

My rule for maximum flavor and freshness is to enjoy this broccoli mac within three days.

Wait until completely cool, and refrigerate in a glass container with a tightly fitting lid. 

Reheating methods

• Oven: Transfer servings to a room temperature glass baking dish and bake at 375° F until warmed through, 15-20 minutes.
• Stovetop: Reheat on the stovetop in a saucepan over medium heat.
• Air Fryer: Transfer to a room temperature container that fits in your air fryer. Air fry at 350 °F and check after 7 minutes. Continue heating for 2 minutes at a time as needed. 

 

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Yield: 4 servings

Broccoli Mac and Cheese

Print

This 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.

Prep Time 8 minutes

Cook Time 25 minutes

Total Time 8 minutes

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.

Notes

How long does this broccoli mac last?

My rule for maximum flavor and freshness is to enjoy this broccoli mac within three days.

Wait until completely cool, and refrigerate in a glass container with a tightly fitting lid. 

Reheating methods

• Oven: Transfer servings to a room temperature glass baking dish and bake at 375° F until warmed through, 15-20 minutes.
• Stovetop: Reheat on the stovetop in a saucepan over medium heat.
• Air Fryer: Transfer to a room temperature container that fits in your air fryer. Air fry at 350 °F and check after 7 minutes. Continue heating for 2 minutes at a time as needed. 

Nutrition Information:

Yield:

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

This gluten free 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.

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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