The only “dish” I knew how to cook until I was about 15 was Kraft Mac ‘n Cheese. No Joke. It was the go-to meal in my family when mom and dad were both working and 4 girls were coming home from after school sports looking for food. So how about a vegan version? I was grocery shopping the other day and saw a vegan mac n’ cheese in a box. That inspired to make my own, and bake it!
This recipe calls for 1 or 2 cups of greens. I opted for broccoli and kale as they are two my favorites. Feel free to not use any greens at all, but it does make this meal more filling.
Adding the greens before the pasta allows them to cook just a little so they decrease in size and mix better with the pasta.
Honestly, I could’ve easily not baked this and ate it right after I mixed the pasta. But baking is fun and crispy mac n’ cheese is delicious.
In a large pot, boil water and cook the pasta until al dente. Drain and set the pasta aside in a separate bowl.
Using the large pot, melt the butter on medium heat. Add the nutritional yeast and half of the milk. Whisk together. Add the rest of the milk and all the spices (cayenne pepper, paprika, black pepper and garlic powder). Whisk again. Now add the vegan cheese. Constantly stir this until all the cheese has melted. There may be a few shreds that have not melted, which is OK because it will upon baking. Add the greens and mix well. When the greens seem to have decreased in size a bit, add the pasta and mix altogether.
Pour mixture into the pyrex and (optional) sprinkle nutritional yeast on top. Bake for 20 minutes and serve warm.
Who doesn’t love a warm plate of spaghetti & meatballs? Growing up in my household, this was a staple meal. Dad’s meatballs were the BEST! Then I went vegan, so I had to say goodbye to one of my favorite meals, but not for long! It didn’t take me ages to find a vegan recipe for meatballs; it only took me ages to post about it.
The only other catch is finding the right pasta. You know, the kind that doesn’t make you feel guilty for even looking at it. I am a huge fan of Ancient Harvest and all of their quinoa products. They make a great quinoa spaghetti that I recommend to all.
2 cups of green lentils (cooked, about 3/4 cup dry)
2 zucchini, chopped
2 garlic cloves, chopped
1 onion, chopped
1 tbsp coconut oil
1 tbsp of italian seasoning
1/2 tbsp rosemary
2 flax eggs (2 tbsp flax seed + 6 tbsp of water)
1 cup of oat flour
(optional) 1 cup of gluten free bread crumbs
Preheat oven to 375 F. Grease a baking sheet pan with vegan butter, or oil, or anything you usually use when greasing your pans.
In a skillet, saute coconut oil, onions and garlic. Add the zucchini and cook until light browning forms. You don’t want to cook these too much since they will cook in the oven. Throw the mixture into a food processor and add the cooked lentils, italian seasoning and rosemary. Blend until the mixture has a few chunks, but the majority of it is smooth.
Move to a separate bowl and add the 2 flax eggs. Mix well. Slowly add in the oat flour (you might need all of it) and fold the mixture together. If the mixture is too wet to form into balls, then add more oat flour.
Using your hands, take a small handful of the batter and form it into balls.
(Optional) pour the bread crumbs onto a plate and roll each ball around in the crumbs until covered.
Lay the balls on the baking pan so they are not touching. Bake for 15 minutes. Flip the balls around so each side can be fully cooked . Bake for another 15 minutes. Let these cool by getting your spaghetti and sauce ready.
Alright, so it’s not really steak. But its still damn good!
Marinate extra firm tofu and place in aluminum foil with sliced tomato wedges. Put it in oven for 25 minutes at 350 degrees, turning the tofu over half way through. Place the cooked meal over your favorite veggies. I used okra and kale!