Vegan Thai Mac N Cheese Recipes
VEGAN MAC AND CHEESE
Your family will be none the wiser when you offer up this vegan mac and 'cheese'. The pureed squash mimics the creamy texture a traditional cheese sauce would offer, and since it is made using gluten-free macaroni shells, you could confidently serve it to gluten-intolerant folks as well as those on a calorie-restricted diet. With a supper that will make everyone smile, you are certainly squashing the belief that cheese is necessary at all...
Provided by MyNutriCounter
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Time 22m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook gluten-free elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain.
- Combine butternut squash, soy milk, and vegetable broth in a pot; bring to a boil and cook until squash is tender, about 12 minutes. Puree with an immersion blender. Season with salt, pepper, and nutmeg. Stir in cooked macaroni and garnish with chopped parsley.
Nutrition Facts : Calories 283.2 calories, Carbohydrate 60.4 g, Fat 2.1 g, Fiber 2.8 g, Protein 6.8 g, SaturatedFat 0.2 g, Sodium 228.9 mg, Sugar 3.5 g
VEGAN THAI MAC N CHEESE
I had a similar dish at a vegan restaurant downtown and adapted it to my own taste. Feel free to add any of your own steamed veggies! Garnish with additional cilantro, if desired.
Provided by chrisverk
Categories World Cuisine Recipes Asian
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place sunflower seeds in a bowl and pour in enough water to cover; soak for about 10 minutes.
- Mix 1 1/2 cans coconut milk, 1/4 cup curry paste, 1/4 cup cilantro, juice of 1 lime, and 1/2 teaspoon salt together in a saucepan; cook and stir over medium-low heat until curry sauce is thickened, about 5 minutes.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and mix pasta into curry sauce; cook and stir over low heat.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, about 2 minutes. Season broccoli with salt and curry powder and transfer to a 9x13-inch baking dish.
- Drain sunflower seeds and place in a blender with remaining coconut cream, remaining curry paste, remaining cilantro, juice of 1 lime, nutritional yeast, and sugar; blend until thick and smooth.
- Spoon pasta mixture over broccoli. Pour sunflower seed mixture over pasta and stir to coat evenly.
- Bake in the preheated oven until sauce is bubbling, about 10 minutes.
Nutrition Facts : Calories 652.9 calories, Carbohydrate 47.3 g, Fat 47.3 g, Fiber 8 g, Protein 18.2 g, SaturatedFat 26.4 g, Sodium 612.9 mg, Sugar 4.9 g
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- In batches, blend the roasted butternut squash and onion with the hot stock and the chopped sage until completely smooth.
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- Add the vegan butter to a pot and let it melt. When it's melted add in the all purpose flour and stir it vigorously with the melted butter.
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