Vegan-friendly butternut mac ‘n’ cheese


How to ensure proper nutrition, and match the plant protein, the appropriate heart acid combination.

I can not promise to be a vegetarian. I may be vegetarian, but will eventually serve as pescatarian I love any kind of seafood. The main reason I can not be fully committed to vegetarian diet is that I like cheese and eggs too much. I eat every day They are in my main food. Yes, I control my cheese consumption … at least in most days. One of my favorite dishes of all time is from my childhood consolation food: homemade mac and cheese. Use my mom’s creamy cheese cheese sauce, broccoli, because we need green, hot dogs if we are lucky. It’s like heaven in the bowl.

That’s the inspiration for this week. Knowing that vegans aren’t able to indulge in mac’n’cheese anymore is devastating to me. So I sought out a vegan version. While it’s not directly comparable to the cheesy stuff, this dish made a wonderfully creamy, rich sauce with hints of spices that add some flair. If you make this don’t expect that traditional mac’n’cheese flavour palate, instead get ready for a bright, creamy, flavourful new pasta dish to add to you repertoire.

INGREDIENTS

500g pasta of your liking
300 g butternut, roughly chopped
½ tsp salt
2 ½ cups unsweetened soy/almond milk
½ cup tapioca flour
½ cup nutritional yeast
1 tsp turmeric
1 tsp smoked paprika
½ tsp chilli flakes
1 tbsp oil
½ onion, finely chopped
2 garlic cloves, minced
salt & pepper, to taste
juice from ¼ lemon

Directions

1. Place a large pot of water on the heat and bring to the boil. Add salt and then the pasta. Cook until al dente, then drain.
2. Place the chopped butternut in a medium sized pot. Add the salt and enough water to cover. Bring to the boil and cook until tender, then drain and place in the jug of a blender.
3. Add the soy/almond milk, tapioca flour, nutritional yeast, turmeric, smoked paprika and chili flakes. Blend until smooth.
4. In a large pan, heat the oil and add the onion and garlic. Cook for three to four minutes until slightly browned and fragrant, then add the butternut mixture. Heat the mixture slowly while whisking it constantly until it thickens about five to seven minutes. If it gets too thick then add more water/milk.
5. Season with salt, pepper and lemon juice. Stir the pasta in the sauce and transfer to serving bowls. Enjoy!

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