I made this two days ago! I used the pumpkin mac and “cheese” recipe we posted earlier along with mashed sweet potatoes with coconut and pecan and I had some rosemary and basil fried “chicken” to top it all off. Finishing up leftovers tonight!!
vegan mac ‘n cheeze, round two!
this recipe comes from healthy.happy.life.
this mac ‘n cheeze is infinitely more rich than the first mac ‘n cheeze i posted.
i’d suggest cutting down the dijon to half a tablespoon because it’s a bit overwhelming.
also, it’s really essential that you use a good pasta that can whole losta sauce, i used whole wheat and it just didn’t do the trick.
this mac ‘n cheeze receive Avey’s Seal of Approval* (that’s a big deal).
next up i’ll be trying this recipe from the Post Punk Kitchen.
*no cats were harmed during the making of the mac ‘n cheeze.
Vegan Pumpkin Mac ‘N Cheeze.
so with Thankgiving just ‘round the corner i’ve been thinkin’ up all the typically Thanksgiving fare that i can veganize, thus sending me on a journey for ultimate vegan mac ‘n cheeze.
this recipe was my first stop, it comes from Oh She Glows (i’ve picked out four more to try, so keep your eyes peeled!) and it did not disappoint.
it’s quick and easy peasy and super yummy.
skeptical about pumpkin and “cheeze”? don’t be! it’s a wonderful flavor combination and makes the sauce super creamy and ups the nutritional benefits.
mix this sauce with 8 ounces of whole wheat fuselli, macaroni, or shells and a eat a whole bunch!
BBQ TVP on Toasted Sourdough with a side of Vegan Baked Garlicy Mac And “Cheese”
Finally finished all of the leftovers from the food I cooked last week so I wanted to make something new tonight. I started by making the recipe for the the mac and cheese. I added some minced garlic and used garlic salt instead of just regular. It came out a little runny and after reading the reviews on the recipe page I probably should have omitted the water. While it was baking, I started to make my own BBQ TVP mix:
- 7/8 cup: water
- 1 cup: TVP
- 1/2 cup: BBQ sauce (I used a sweet and spicy one)
- 3 tablespoon: ketchup
- 2 tablespoon: mustard
Boil the water. Put the TVP in a bowl then pour the boiling water over it, mix and let it sit for about 5-10 minutes. Once it rehydrates, add the rest of the ingredients and mix and you’ll have some awesome tasting BBQ TVP.
After I took the pasta out of the oven, I put the bread in for about 4 minutes just to get the bread nice and toasty. I did add a little extra BBQ sauce on the sandwich and had some spicy, sweet pickles on the side. Overall, it was amazing and I’ll be making something like this again soon!