Veggie-Packed Macaroni and “Cheese”

This is a savory, gluten free way to sneak in vegetables. It’s great for picky eaters, and an easy way to eat vegetables without “knowing” you’re eating vegetables.

Veggie-Packed Macaroni and “Cheese”

  • 1 14-ounce package of gluten-free macaroni
  • 1 large sweet potato, peeled and chopped
  • 1 large yellow onion
  • 1 medium carrot
  • 250g broccoli florets
  • 1 cup raw cashews, soaked overnight (optional)
  • ½ cup unsweetened soy milk
  • ½ cup nutritional yeast
  • 2 cloves garlic, minced
  • ½ teaspoon nutmeg
  • ½ teaspoon dried rosemary
  • 1 teaspoon chili powder
  • Seasoning, to taste

 

  1. Soak cashews overnight in a bowl.  Drain before cooking.
  2. In a medium pot, boil water, and cook macaroni; drain. (7 minutes to al dente).
  3. Meanwhile, dice sweet potato, onion, and carrot into 1 in. chunks.
  4. In a large pot, boil vegetables in water until tender; drain.
  5. In a small saucepan, water sauté broccoli with salt, pepper and chili powder until tender.
  6. When vegetables are cooked, combine cashews, sweet potato, onion, carrot and broccoli in a food processor, to create the sauce. Add garlic, soy milk, yeast, nutmeg, rosemary, and chili powder. Blend until smooth.
  7. Pour sauce over cooked macaroni, and stir to coat. Cook shortly over medium heat to bring up temperature.
  8. Serve hot, and enjoy!

 


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