HIDDEN VEGGIE MAC ‘N’ CHEESE
SERVES 8 PORTIONS
1/2 medium (1lb / 16oz) head cauliflower, broken into florets
2 large carrots, peeled and chopped
1/2 cup diced radishes
1 lb. elbow macaroni (gluten-free if necessary)
1 cup cooked great Northern beans
1 cup unsweetened non-dairy milk (nut-free and/or soy-free if necessary)
3/4 cup nutritional yeast
1/4 cup lemon juice
2 tbsp. no-salt-added tomato paste
2 tbsp. vegan butter (soy-free if necessary), melted
2 tsp. white soy miso (or chickpea miso)
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp. mustard powder
Salt and black pepper to taste
Pepita Parmesan, optional
NUTRITIONAL VALUES
Calories: 354kcal
Fat: 2.1g (0.4g S.Fat)
Carbs: 66.3g
Protein: 19.7g
Sugar: 3.4g
Sodium: 33mg
METHOD
In a medium pot, cover the cauliflower, carrots, and radishes with water. Bring to a boil and cook the vegetables for 8 to 10 minutes, or until easily pierced with a fork. Remove from the heat and set aside to drain. Place aside.
Bring a large pot of water to a boil over high heat. Once the water is boiling, add the pasta and cook according to package directions until al dente. Remove from the heat, drain the pasta thoroughly, and return it to the pot.
Place the vegetables in a food processor or blender and process until smooth. Combine the beans, milk, nutritional yeast, lemon juice, tomato paste, butter, miso, onion powder, garlic powder, paprika, and mustard powder in a mixing bowl. Blend until smooth. Stir the sauce into the cooked pasta to combine. Return to the stove and cook for 3 to 4 minutes, stirring occasionally, until heated through and the sauce has thickened. Serve right away, topped with Pepita Parmesan (if using). Keep any leftovers in an airtight container in the refrigerator for 4 to 5 days.
Bring a large pot of water to a boil over high heat. Once the water is boiling, add the pasta and cook according to package directions until al dente. Remove from the heat, drain the pasta thoroughly, and return it to the pot.
Place the vegetables in a food processor or blender and process until smooth. Combine the beans, milk, nutritional yeast, lemon juice, tomato paste, butter, miso, onion powder, garlic powder, paprika, and mustard powder in a mixing bowl. Blend until smooth. Stir the sauce into the cooked pasta to combine. Return to the stove and cook for 3 to 4 minutes, stirring occasionally, until heated through and the sauce has thickened. Serve right away, topped with Pepita Parmesan (if using). Keep any leftovers in an airtight container in the refrigerator for 4 to 5 days.
