This vegan Mac and Cheeze is the perfect mix of warm comfort food, deliciousness and health. What's not visible to the naked eye is the health boosting foods of butternut squash and nutritional yeast in the sauce. I've also thrown in some kale for good measure which truly completes this nutritious and delicious meal.
Butternut Squash Mac and Cheeze
(Serves 4)
2 cups roasted butternut squash (Peel, de-seed and cube the squash. Place in a roasting pan and drizzle with olive oil and salt and pepper and mix. Roast at 425oF for 40 minutes, flipping the squash once.)
3 Tbsp Earth Balance (or other vegan butter)
2 Tbsp cornstarch or arrowroot powder
2 cups unsweetened dairy free milk (I used almond)
3/4 cup nutritional yeast
5 tsp dijon mustard
1 tsp garlic powder
5 Tbsp fresh lemon juice
2 tsp light miso
2 tsp salt
pepper
1 cup cheddar Daiya brand vegan cheese
2 cups steamed kale
16 oz rice noodles (I used penne)
While the butternut squash is roasting, over medium heat, add the Earth Balance butter. When bubbling, whisk in the cornstarch, then slowly add 2 cups dairy free milk. Let thicken by simmering for a few minutes over low heat.
When mixture has thickened, add in nutritional yeast, dijon, garlic powder, lemon juice, miso and salt and pepper. Stir to combine, then take off heat.
In a blender, add 2 cups of squash and the sauce mixture together and blend until smooth.
Wash kale and rip it away from the stem into bite sized pieces. Steam kale for about 5 minutes or until bright green, but not dark green as then it's overcooked.
Cook noodles according to package instructions. (Time this so you can add other ingredients as soon as the noodles are done as they can become sticky.)
In a large pot, to the drained noddles add 3/4 or all of the sauce, 2 cups of kale and one cup of Daiya cheese. Mix together. You can eat the mac and cheeze as is, or transfer to a baking dish, top with a breadcrumb mixture (1 cup of breadcrumbs, paprika and 2 Tbsp Earth Balance and salt), bake for 10 min at 350F and then broil the breadcrumbs at the end for colour.
Write your grocery list, put some time aside, and invite some friends over to enjoy this wonderful meal!
Butternut Squash Mac and Cheeze
(Serves 4)
2 cups roasted butternut squash (Peel, de-seed and cube the squash. Place in a roasting pan and drizzle with olive oil and salt and pepper and mix. Roast at 425oF for 40 minutes, flipping the squash once.)
3 Tbsp Earth Balance (or other vegan butter)
2 Tbsp cornstarch or arrowroot powder
2 cups unsweetened dairy free milk (I used almond)
3/4 cup nutritional yeast
5 tsp dijon mustard
1 tsp garlic powder
5 Tbsp fresh lemon juice
2 tsp light miso
2 tsp salt
pepper
1 cup cheddar Daiya brand vegan cheese
2 cups steamed kale
16 oz rice noodles (I used penne)
While the butternut squash is roasting, over medium heat, add the Earth Balance butter. When bubbling, whisk in the cornstarch, then slowly add 2 cups dairy free milk. Let thicken by simmering for a few minutes over low heat.
When mixture has thickened, add in nutritional yeast, dijon, garlic powder, lemon juice, miso and salt and pepper. Stir to combine, then take off heat.
In a blender, add 2 cups of squash and the sauce mixture together and blend until smooth.
Wash kale and rip it away from the stem into bite sized pieces. Steam kale for about 5 minutes or until bright green, but not dark green as then it's overcooked.
Cook noodles according to package instructions. (Time this so you can add other ingredients as soon as the noodles are done as they can become sticky.)
In a large pot, to the drained noddles add 3/4 or all of the sauce, 2 cups of kale and one cup of Daiya cheese. Mix together. You can eat the mac and cheeze as is, or transfer to a baking dish, top with a breadcrumb mixture (1 cup of breadcrumbs, paprika and 2 Tbsp Earth Balance and salt), bake for 10 min at 350F and then broil the breadcrumbs at the end for colour.
Write your grocery list, put some time aside, and invite some friends over to enjoy this wonderful meal!