Macaroni & Cheese

This recipe is a vegan version of macaroni and cheese. The cheese has a sweet potato base. Skeptical? I was too until I tried it. The sweet potato is baked and mixed with strong flavors to give it the “cheesy” touch. Combined with a whole-grain or whole-wheat pasta, the result is a rich, satisfying macaroni and cheese experience, without the food baby to show for it.

Macaroni & Cheese

by Aylin @ Glow Kitchen

Keywords: boil bake dinner pasta lunch vegan vegetarian macaroni cheese sweet potato nutritional yeast

Ingredients

  • 1 cup of cooked noodles (according to package instructions)
  • 1/2 baked sweet potato
  • 1/4 tsp mustard
  • Juice of half a lemon
  • 1 tbsp nutritional yeast
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp garlic powder
  • Dash of salt
  • Dash of freshly ground pepper
  • 1 tbsp of nutritional yeast and 1/2 tbsp of olive oil for crust

Instructions

In a medium-sized bowl combine the sweet potato half, juice of half a lemon, mustard, nutritional yeast, garlic powder, olive oil and salt and pepper. Mix until thoroughly combined.

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Fold 1 cup of cooked noodles into the sweet potato “cheese”.

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Place the mixture into a serving-size baking dish.

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Sprinkle 1 tablespoon of nutritional yeast over the dish and drizzle with 1/2 tablespoon of olive oil. This will allow the top to crisp while cooking.

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Bake in the oven at 400 degrees Fahrenheit for 10 minutes, or until the top begins to brown. Serve and enjoy!

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The result is super soft and creamy. Its flavors satisfy the sweet, salty, sour and bitter taste buds, making it a decidedly complete dish without you craving anything else, except for maybe more of what you just ate!

Bon Appetit!

xo Aylin

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