In college, I mastered the art of eating seemingly unappealing meals on the go.
I stopped at the campus convenience store for Kraft Easy Macs, popped them in the communal microwave, then stirred in a packet of tuna (pre-plant-based days) and some leftover steamed vegetables from last night’s dinner.
I liked how the vegetables and tuna instantly calmed down the boiling temperatures of the pasta so that I could shovel forkfuls in while walking to the Art building for class.
Ok, so, not the most appetizing meal, but this totally sets the foundation for how I like my macaroni and cheese.
I love taking side dishes and transforming them into an unexpectedly hearty meal.
I made these Mac ‘N’ Peas Bowls oil free, gluten free (see notes on pasta in recipe), and completely respectable as a full meal with the addition of protein, plenty of green vegetables, and “cheezy” tahini-based sauce.
I’ve tried a lot of vegan “cheese” recipes, but my absolute favorite is this one with tahini.
It took me a while to attempt a plant-based cheese, because I was all, no way blending all of those vegetables and condiments together can create anything that tastes remotely “cheesy”.
But friends, I was so wrong.
Friends with nut allergies or friends that just aren’t the biggest the fan of cashews (commonly used in faux cheese blends), then this recipe is for you.
Tahini adds instant creaminess and pairs perfectly with the sweet root vegetables, spices, and nutritional yeast.
This recipe makes about 4 cups, so depending on how “cheezy” you prefer your macaroni, you should have leftovers to enjoy.
Throw leftover sauce in a black bean bean burrito bowl, spread it on a sandwich, or even mix it into your morning scramble.
It’s the kind of good that will have you cleaning out your blender with a spoon for every last “cheezy” drop.
True to my college days, I packed these bowls with greens and protein to achieve a balanced meal.
I served my Mac ‘N’ Peas topped with sweet green peas, juicy roasted tomatoes, and fresh chives.
Feel free to mix up the veggies to whatever sound the best to you! Steamed broccoli is delicious here, too!
I like prepping a giant bowl of pasta and eating leftovers throughout the week.
Store leftover pasta coated in cheese sauce to prevent from drying out and reheat before serving.
If you make these Mac ‘N’ Peas Bowls with “Cheezy” Tahini Sauce, let me know! I’d love to see how yours turned out!
Be sure to leave me a comment, rating, and review so I can use your feedback to make more yums.
Give me a shout on instagram @flora_and_vino and use hashtag #floraandvino to show me your creations!
For more fun bowls like this, check out my Maple Balsamic Tempeh Buddha Bowls, Greek Power Bowl with Cucumber Yogurt Tzatziki Sauce, or Smashed Burrito Bowls.
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The ultimate vegan comfort bowl with “cheesy” tahini sauce, gluten free pasta, and greens. Oil free, gluten free, and the perfect weeknight dinner!
- 1 cup carrots, peeled and roughly chopped
- 2 cups peeled and diced sweet potatoes
- 1/2 – 3/4 cup nutritional yeast
- 1/4 cup runny tahini
- 1/2 cup almond milk (+more as needed for thinner consistency)
- 2 tsp. lemon juice
- 1/2 tsp. garlic powder
- 1/4 tsp. onion powder
- 1 1/2 tsp. salt
- 1/2 tsp. paprika
- 1 tsp yellow mustard
- 1 package GF pasta ( I like this Chickpea pasta!)
- 1 pint grape tomatos, halved
- 1 cup cooked green peas
- chives, for serving
- Preheat oven to 400 and line a baking sheet with parchment paper.
- Add halved tomatoes to baking sheet and bake for ~15 minutes, until they start to release their juice and shrivel. Remove from the oven and set aside.
- Meanwhile, add baby carrots and peeled potatoes to a pot and cover with filtered water. Bring to a boil and cook for 10-15 minutes, or until fork tender.
- While the vegetables are boiling, cook your pasta according to package instructions, strain, and set aside in a large bowl.
- Steam the green peas over the stovetop for 3-4, until bright vibrant green.
- Once the carrots and potatoes are soft enough, strain water out of pot and add them to a high speed blender. Add all remaining ingredients into blender and mix on high speed for 2 to 3 minutes. Blend until all ingredients are well mixed and the consistency is soft and smooth with no lumps.
- Pour the “cheese” sauce into the pasta bowl and stir to combine, making sure the pasta is fully coated. You should have leftover sauce- save this for later!
- To assemble the bowls, divide the mac n cheese between bowls and top with green peas, roasted tomatoes, and chives.
- Store remaining “cheese” sauce and leftover pasta in an air tight container in refrigerator for up to one week.
- Category: Vegan, Gluten Free, Oil Free
- Cuisine: Entree