Description
Creamy Vegan Mac and Cheese with Kale and Mushrooms. A simple fast vegan dinner recipe, ready in under 30 minutes. Gluten-free adaptable!
Ingredients
Units
Scale
- 4 cups dry elbow macaroni (or sub gluten-free noodles)
- 1 pkg (12 ounces) Non-Gmo Organic Silken Tofu
- 3 tablespoons Nutritional Yeast Flakes
- 1 tablespoon Granulated Garlic ( or 1–2 raw cloves- or 4–5 roasted garlic cloves )
- 2 tsp kosher salt
- 1 tsp black pepper
- 3 tablespoons olive oil
- 2–3 cups mushrooms roasted or pan sautéed (your choice on variety)
- 4–5 leaves kale, chopped
Instructions
- Get salted pasta water boiling. Cook pasta according to directions. Drain, saving a little pasta water.
- Chop and either sauté or roast mushrooms in the oven with a little olive oil and salt. Set aside.
- In a food processor, blend the sauce ingredients until silky smooth: silken tofu, yeast flakes, garlic, salt, pepper, olive oil.
- Place noodles back in the same pot and pour in the cheese sauce, gently warming over low heat.
- Add the sauteed mushrooms and kale. Toss and taste for salt, adjusting. Add a little pasta water to loosen if you like.
- Serve immediately in bowls or place in a baking dish, covered, and keep warm in an oven until ready to serve.
- Feel free to top with this Vegan Cheesy Sprinkle
Notes
Leftovers will keep 4 days in the fridge.
Nutrition
- Serving Size:
- Calories: 346
- Sugar: 2.4 g
- Sodium: 425.9 mg
- Fat: 11.5 g
- Saturated Fat: 1.7 g
- Carbohydrates: 50 g
- Fiber: 3.7 g
- Protein: 16.7 g
- Cholesterol: 0 mg