I do not believe that I have ever had a vegan mac and “cheese” that tastes like the original, but that does not mean that they are not also good. This recipe creates a savory sauce with mushrooms, nutritional yeast, and Peruvian Aji Amarillo and ups the nutritional ante with fresh broccoli and quinoa.
- 2 cups gluten-free or whole wheat elbow pasta, cooked according to directions
- 1/4 cup qunioa, cooked according to directions
- 2 tablespoons butter or butter alternative
- 4 ounces baby portobello mushrooms, sliced
- 1 large white onion, diced
- 2 cloves garlic, minced
- 3 cups broccoli florets, chopped
- 1 pound winter squash, cooked and mashed
- 3/4 cup nutritional yeast
- 1/4 teaspoon paprika
- 1 1/2 cup unsweetened soy milk
- 1 tablespoon Aji Amarillo
- 1 tablespoon soy sauce
- 1 tablespoon balsamic vinegar
- Salt to taste
- Heat butter in a large skillet. Add mushrooms and saute until they have expressed liquid. Add onion and garlic to saute and continue cooking until onions are tender, about two minutes.
- Stir broccoli into the saute. Cover and reduce heat to low allowing broccoli to steam until bright green and tender, about three minutes.
- Stir cooked quinoa and pasta into the vegetables and set aside.
- To make the sauce, combine squash, nutritional yeast, paprika, soy milk, Aji Amarillo, soy sauce, and balsamic vinegar in a blender and combine until smooth. Season with salt to taste.
- Pour sauce over vegetable saute and noodles and return to heat until the sauce begins to bubble.
- Bake in the oven at 350 degrees Fahrenheit for 20 minutes. Allow to cool for 15 minutes before serving.