If you’ve just started adding more plants to your diet, this recipe is for you. We’ve got a stealthy way to keep your meal plant-based, increase nutrition and still enjoy the creamy taste of your favorite comfort food. Our Vegan Mac and Cheese is a creamy twist on the old classic with a base of roasted butternut squash and fresh herbs. We start with our favorite gluten-free pasta, found here, and organic broccoli, however, feel free to omit the pasta and replace with some of your favorite seasonal veggies, quinoa, lentils or beans.
Time saving tip for your weekly meal plan:
Simply roast a butternut squash on the weekend, scoop out the flesh and store in the refrigerator until ready to make your cheesy sauce. (Best to use within 2-3 days)
Benefits of Broccoli:
- Broccoli adds such a beautiful contrasting color to any pasta dish.
- Rich in vitamins A, C and K.
- Broccoli contains a flavonoid called kaempferol, a strong antioxidant known to help prevent damage to our cells, reduce the formation of cancer cells, and protect the body from the effects of allergy-promoting substances.
- 1 package Tinkyáda Organic Brown Rice Pasta (Feel free to omit pasta and sub extra veggies, quinoa, beans or lentils)
- 1 large bunch organic broccoli, cut into florets
- 1 medium-large size organic butternut squash
- 2 tablespoons extra-virgin olive oil
- 1/2 yellow onion, diced
- 1 clove garlic
- 2 tablespoon fresh herbs, minced (I used a combination of rosemary, sage and thyme)
- 2 tablespoons coconut aminos (feel free to add a scoop of your favorite miso instead of aminos)
- 1/4 cup full-fat coconut milk (Note: if you're not a fan of coconut milk, simply used soaked, raw cashews. Best to soak 2-4 hours before use.)
- 1 heaping tablespoon nutritional yeast flakes
- sea salt and fresh cracked pepper to taste
- Preheat oven to 400 degrees F.
- Cut butternut squash in half and remove seeds.
- Place butternut squash halves on a large baking sheet flesh side up.
- Roast 25-30 minutes, or until flesh is fork-tender.
- Note: If saving for later use, simply let the squash cool down and scoop out flesh. Place in an air-tight container in the refrigerator for up to 3 days.
- Prepare pasta according to package directions.
- Cut broccoli into bite-size florets. Steam lightly. About 2-4 minutes.
- Using a medium-size skillet, add a splash of extra-virgin olive oil and onions. Sauté over medium heat until onions become translucent. About 3-4 minutes.
- Add 1-2 cloves garlic. Give a good stir and cook another minute or two.
- Using a high-speed blender, add roasted butternut squash flesh (no skin), sautéed onion & garlic, coconut aminos (or miso), coconut milk (or soaked cashews), and nutritional yeast flakes.
- Blend until creamy. Remember to shut off machine and scrape down the sides as needed.
- When creamy, drizzle in 1 tablespoon extra virgin olive oil, fresh chopped herbs, sea salt and pepper to taste. Pulse until incorporated.
- Note: Feel free to use this cheesy sauce as a spread for your favorite sandwiches or crackers - also great a dip for raw veggies.
- Toss warm pasta, steamed broccoli and vegan cheese sauce together until pasta is coated.
- Serve warm with a simple green salad.
- vegan, gluten-free, dairy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.