Description
Vegan cheese-less mac ‘n’ cheese comfort bowl with “cheesy” tahini sauce, gluten-free chickpea pasta, green peas, and roasted tomatoes.
Ingredients
- 1 cup carrots, peeled and roughly chopped
- 2 cups peeled and diced sweet potatoes
- 1/2 cup nutritional yeast
- 1/4 cup runny tahini
- 1/2 cup almond milk (+more as needed for thinner consistency)
- 2 tsp lemon juice
- 1/4 tsp garlic powder
- 1/8 tsp onion powder
- 1/2 tsp Himalayan sea salt
- 1/2 tsp paprika
- 1 tsp yellow mustard
- 1 package your favorite pasta ( I like Chickapea pasta!)
For serving
- 1 pint grape tomatos, halved
- 1 cup cooked green peas
- chives or spring onion
Instructions
- Preheat oven to 400°F 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.
Notes
Recipe adapted from The Rawsome Vegan Cookbook
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Entree, Power Bowl
- Method: Oven-Bake, Stovetop
- Cuisine: Vegan, Gluten-Free, Oil-Free, Grain-Free