Vegan Mac ‘N’ Peas Bowls

Vegan cheese-less mac ‘n’ cheese comfort bowl with “cheesy” tahini sauce, gluten-free chickpea pasta, green peas, and roasted tomatoes.

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 the boiling temperatures of the pasta so I could shovel in forkfuls 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.

These Vegan Mac ‘N’ Peas Bowls are oil-free, gluten-free, and plant-based.

They’re completely respectable as a full meal with the addition of protein and plenty of green vegetables smothered in a “cheezy” tahini-based sauce.

What You Need to Make Vegan Mac ‘N’ Peas Bowls

This recipe is *all* about the 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.

Here’s what you need: 

• carrots
• sweet potato
• nutritional yeast
• tahini
• almond milk
• lemon juice
• garlic powder
• onion powder
• Himalayan sea salt
• paprika
• yellow mustard
• your favorite pasta
• grape tomatos
• green peas

That’s it!

How to Make Vegan Mac ‘N’ Peas Bowls

Preheat oven to 400°F and line a baking sheet with parchment paper.

Add the halved tomatoes to baking sheet and bake for ~15 minutes, until they start to release their juice and shrivel, then set them aside.

Meanwhile, add the 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 they’re 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 of the remaining ingredients into the blender and mix them on high speed for 2 to 3 minutes.

Blend until all the 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.

To assemble the bowls, divide the mac n cheese between bowls and top with green peas, roasted tomatoes, and chives.

Notes on Meal Prep

This recipe makes about 4 cups, so depending on how “cheezy” you prefer your macaroni, you should have leftovers to enjoy.

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.

You should have leftover sauce; save this for later!

Store remaining “cheese” sauce and leftover pasta in an air tight container in refrigerator for up to one week.

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.

How to Serve Vegan Mac ‘N’ Peas Bowls

True to my college days, I packed these bowls with greens and protein to achieve a balanced meal.

I serve 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.

Enjoy!

More Vegan Mac ‘N’ Cheese 

• Nut-Free Macaroni & Cheese

• Chickpea Macaroni Casserole

I Want to Hear From You

If you make this Vegan Mac ‘N’ Peas Bowls recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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