For many there is still a lot of mystery behind what vegans eat. I have been offered fish more than once yet asked, “can vegans eat peanut butter?” just as many times. There actually isn’t much secret behind what we eat, and preparing food is really quite easy – you just leave out the animals.
I’m using Vegan MoFo to take an A-Z trip through my pantry to bring you 26 easy recipes to show you that anyone can cook vegan. Eating vegan, well, it’s as easy as ABC.
Remember last week when we talked about how vegans don’t need to give up cheese anymore? Well it’s also important to note that we don’t have to give up our cheese-y childhood favorite either. That’s right, folks. I present you with Healthy Vegan Macaroni & Cheese
This is Mac & Cheese new and improved and if you have a picky-eating toddler like me, you are going to LOVE this. The cheese sauce is secretly super healthy, filled with vegetables, protein, and b12 (thanks to the nutritional yeast) and it is truly a great accomplishment to see my kid (a starch and sugar kind of girl) gobble up her serving before asking for more.**
The nutritional yeast in this recipe gives it the creamy, cheese-y flavor while provided some important vitamins and nutrients. Not sure what nutritional yeast is? That’s okay. I’m not either but Susan over at Fat Free Vegan Kitchen gives a great explanation here. It’s an important thing for vegans to have around because of the natural b12 found in it. It’s great for sprinkling on salads, over popcorn, pasta, vegetables, beans, rice, probably anything, but especially in mac & cheese.
To make it even healthier, try quinoa pasta.
- 1 small sweet potato, peeled & cubed
- 1 medium carrot, peeled & diced
- 1/2 yellow onion, thinly sliced
- 1/3 cup cashews, soaked 2-4 hours
- 2 tbsp sun-dried tomatoes, soaked 30 minutes
- 1/4 cup nutritional yeast
- 2 cloves garlic, minced
- 2 tsp spicy mustard
- 1 tsp fresh lemon juice
- 1 tsp liquid smoke
- 1/2 tsp tumeric
- 1/4 tsp paprika
- salt & pepper
- 1 cup water
- 12 ounces macaroni or other type noodle
- 4 cups fresh kale, shredded
- Fill a large pot with water and bring to boil. Add the sweet potato and carrots to the boiling water and cook until tender, about 8-12 minutes.
- In a small sauce pan saute the onion until they are translucent and fragrant, about 8 minutes.
- Drain and rinse the cashews and sun-dried tomatoes. Place them in a food processor or high-powered blender along with the nutritional yeast, garlic, mustard, lemon juice, liquid smoke, spices, & water. Blend until smooth. Add the cooked vegetables and process again. You may need to add a little more water at this point for it to be pourable.
- Prepare the noodles according to the package directions.
- Gently reheat the sauce and toss with noodles. Stir in the shredded kale and serve immediately.
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