Pasta

Plant Based Tzatziki Farfalle Pasta Salad With Sun-dried Tomatoes and Artichoke Hearts (Vegan and Oil-Free)

September 20, 2019 by Veronica Grace 3 Comments

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Pasta salad is such a great meal for picnics or lunches that can be made ahead of time and eaten for a few days. For today’s recipe I used farfalle (bowtie) pasta because it has a nice texture and chew when eaten cold and goes well with the size of the other chopped veggies. You might be wondering what I’ve used for the base of the plant based tzatziki sauce and instead of processed coconut/soy yogurt I’m using silken tofu.

With silken tofu it’s just soy milk that has been curdled and formed and instead of separating the soy curds from the whey they are set together so it’s softer and creamier. It also doesn’t have added fillers, binders, or sugar. Quite often you’ll find silken tofu cheaper than a tub of plant based yogurt as well. You can find it at any Asian market, most health food stores and of course on Amazon depending where you live. I like to keep a few on hand for make plant based “cream” sauces like my Fettuccini Alfredo from my cookbook Vegan Comfort Foods From Around The World.

Of course you can use whatever other type of pasta you like for this salad as well, just make sure that it’s bite sized and cooked to the perfect tenderness so it’s not too al dente or too soft so it doesn’t fall apart. The farfalle shape works well because it doesn’t tend to get as stuck together in the fridge or break when made ahead of time for meals later on.

This also works great for traveling. I often have people asking me what they can bring on a road trip or flight besides dried snacks. Since this pasta salad is dairy and egg free you don’t have to worry about it being food safe and it will be fine out of the refrigerator for a few hours packed in a cooler or a bag. I’ve never had an issue eating pasta salad on a plane or bringing it through security. The sauce sticks to the pasta and isn’t liquid in the bottom so it’s not a concern.

So why not give it a try? Maybe you’ll find some new lunch ideas and you’ll probably want to make the silken tofu tzatziki again and again for using as a dip, salad dressing or sauce for wraps or pitas as well!

Silken Tofu Tzatziki Farfalle Pasta Salad

Ingredients:

1 recipe of Silken Tofu Tzatziki
1/2 English cucumber, chopped or a few dill pickles chopped/diced
1/2 cup packed sundried tomato halves, sliced (mine were dried not packed in oil)
1 can artichoke hearts packed in water, sliced (6 cooked artichoke hearts, sliced)
454g/1 lb bag of farfalle or other pasta (you can use gluten free if you like)
Fresh dill for garnishing (if you have any left from the Tzatziki recipe)

Directions:

1. 1. 1. Make Silken Tofu Tzatziki and set aside
    2. Bring a large pot of water to a boil and add salt if desired. For cold pasta it will make it more flavourful.
    3. Prepare vegetables and set aside.
    4. Cook Farfalle for approximately 14 minutes or to desired tenderness in boiling salted water. You still want it to be a bit chewy but not tough or too soft and falling apart.
    5. Drain and rinse pasta in cold water when at desired tenderness until cool.
    6. Add farfalle pasta to a bowl and make sure it’s cooled down before adding remaining ingredients.
  1. Add vegetables and sauce and toss to combine.
  2. Taste test and add any additional salt or pepper now if desired
  3. Serve or portion out into containers. Best eaten within 3-4 days due to fresh ingredients in the tzatziki sauce.
  What are you favorite ingredients to add to pasta salad?

Oil-Free Plant Based Cannellini Bean Basil Pesto (Low Fat Vegan Pesto)

April 28, 2019 by Veronica Grace Leave a Comment

Oil Free Vegan Cannellini White Bean Pesto (Plant-Based)

I’ve added some photos for this recipe now. It’s something I’ve been playing around with for meals and road trips/flights and had to pack quickly in tupperware and take with me. Whether you’re a lover of fresh hot pasta and veggies or cold summer pasta salad this recipe is really versatile and easy to make. It’s also a great way to use up any leftover veggies from the fridge.

I often find people asking what kind of plant based food they can bring in the car or on a plane that isn’t the same old granola bars, sandwiches, fruit, dried nuts etc. One thing I’ve found that really works is cold pasta salad. When this sauce is refrigerated it thickens up even more so it doesn’t look like a liquid at all. I’ve brought cold pesto pasta on several flights without issue and it’s nice to have something different than the same old wrap or sandwich that may potentially go mushy over time. It’s also nice that this doesn’t spoil very fast either so you don’t have to worry about eating it immediately. For the cold salad version I make a giant batch of rotini pasta and cook it al dente and then dice up raw cucumbers, raw peppers, red onion (or not), fresh green peas if you have them and stir them into the sauce and it’s amazing! For a hot pasta dinner I sautéed some of my favourite vegetables I had in the fridge and tossed them with the pasta in the pan to marry the flavours together with the sauce before serving. Please take my word on it that if you love basil, lemon and pasta you will love this recipe. It’s so fresh and tasty and I much prefer it to the standard oily and parmesan laden original pesto. I prefer to eat my food instead of wearing oil on my lips too!

This is also a great McDougall friendly option if you’re following that eating program. 🙂

Oil Free Cannellini Bean Pesto

Ingredients:

1 19 oz/540 ml can Cannellini Beans, low sodium or salt free or 2 cups cooked (any white bean should be fine)
3.5oz/100 grams/2 cups fresh basil, packed (as much basil as you can find really as we’re not using oil it needs a lot to pack flavour)
1/4 cup raw hemp seeds/hearts (or sesame or sunflower seeds)
2 tbsp nutritional yeast (or to taste)
4-5 tbsp fresh lemon juice (approx. 1 lemon or more or less to taste)
2 small garlic cloves (or to taste)
1/4 Tsp salt or Herbamare
1/4 Tsp ground pepper

If you can only find 15 oz/425g cans of beans you can use a little extra from another can, adjust the seasonings down a little, or add 3 oz/85 grams cashews or pine nuts as well.

Directions:

Oil Free Vegan Cannellini White Bean Pesto (Plant-Based)

After draining your beans and washing your basil, add all your ingredients into a food processor or high speed blender.

Oil Free Vegan Cannellini White Bean Pesto (Plant-Based)

Blend until smooth.

Oil Free Vegan Cannellini White Bean Pesto (Plant-Based)

Boil 1 lb/454 grams of your favourite pasta like fusilli, rotini or penne until al dente. You can use whatever kind you prefer, white, wheat, brown rice etc. I used La Molisana Fusilli Bucati Corti a cord shaped style of fusilli and cooked it in salted water for about 10 minutes.

Prep your raw or cooked veggies and sauté until just tender.

Oil Free Vegan Cannellini White Bean Pesto (Plant-Based)

Add all your veggies, sauce and pasta to a bowl for raw, or the sauté pan for cooked and stir together.

Variations: For a hot pasta meal sauté and add to the sauce:
1/2 onion, sliced
2 cups of baby spinach
1 cup fresh or frozen peas
1 zucchini/courgette, sliced
1/2 package of mushrooms, sliced
fresh basil to garnish

For a cold pasta salad stir into the sauce:

1/2 English cucumber, sliced and diced
1 pint/473 grams of cherry tomatoes, whole or sliced
1/2 red bell pepper/capsicum, sliced and diced
1/2 red onion
1 cup fresh shelled green peas/snap peas
1/2 cup small broccoli florets raw or lightly steamed

Additional add ons: For a heartier meal add some cooked brown or green lentils, cubed smoked tofu or seasoned tempeh.

Have you ever made a pasta or salad dressing from white beans before? If so what was it and how did you like it?

Amazon Kitchen Gadgets

Plant-Based Broccoli Mushroom Rotini Casserole (Vegan Pasta)

September 15, 2013 by Veronica Grace 17 Comments

I had some leftover broccoli florets and mushrooms in the fridge I needed to use up and thought of baking them into pasta casserole. Then I thought, what if I were to chop these up super super small and HID them in a cheezy sauce? Then I would have a fantastic recipe for those who have a hard time getting their children or spouses to eat their vegetables!

So that’s why this recipe was designed and it’s not quite as indulgent as just pasta in cheezy sauce. It has some delicious veggies hiding in it too!

I like to use rotini pasta because the spirals hold onto the sauce and really grab it, plus it has a nice texture to it too. I recommend following these directions, but if you don’t have a food processor you can chop the veggies into very very small pieces instead so they don’t overwhelm the pasta. Also make sure not to use too much broccoli or you will end up with a more pungent pasta creation (as broccoli contains sulfur it can be strong smelling).

So give this healthy pasta bake a try and let me know what you think!

Vegan Broccoli Mushroom Pasta Bake

Serves 6

Ingredients:

1 cuo/150 grams of broccoli
8 oz. sliced mushrooms
1 medium onion, peeled and quartered
3 large cloves of garlic
16 oz. whole wheat rotini, elbows or spirals
1/4 cup panko bread crumbs
1/2 tsp dried basil
1/2 tsp dried oregano
Paprika to garnish
White pepper to garnish
Herbamare or salt to garnish

Cheezy Sauce:

2 cups almond milk
1/4 cup cashews
1 large clove of garlic
1/3 cup nutritional yeast
5 tsp Genmai brown rice miso paste
1 tbsp cornstarch
1 tsp smoked paprika

Directions:

Preheat oven to 350 F.

1. Bring a large pot of water to a boil. Add salt if desired. Cook rotini or spirals for about 6 minutes just until al dente. (Do not overcook)

2. Pulse, broccoli, mushrooms, onions and garlic separately in a food processor (unless you have a very large one) until broken into tiny pieces. Add to a large wok or sauté pan and cook for 7 minutes until soft. Add a little water or vegetable broth as necessary to cook.

3. Blend cheezy sauce ingredients in a blender and taste test. Adjust seasonings if desired with more salt and pepper or smoked paprika.

4. Drain rotini and add to sauté pan and pour sauce over (or combine in a large pot if you don’t have a lot of room). Toss to coat.

5. Pour into a large casserole pan. Top with panko breadcrumbs and smoked paprika.

6. Bake for 20-25 minutes.

7. Serve and enjoy!

Additional Tips:

This recipe is best served fresh, but if you need to reheat it rebake it or else the panko bread crumbs will be mushy.

Have you ever made a plant-based baked pasta casserole before? What do you put in it?

Plant-Based Soy Curls, Squash and Kale Soba Noodles in Peanut Sauce

September 8, 2013 by Veronica Grace 9 Comments

This plant-based peanut soba noodle dish is a recipe I decided on making after rummaging through my dried goods and freezer. I had bought a package of soba noodles so long ago I don’t remember when and I thought, you know I haven’t made any vegan Asian noodle dishes since my Vietnamese Vermicelli Noodle Salad (which is omg delicious btw). So I started looking online for something with noodles and butternut squash and I found this recipe online by Bryanna Clark Grogan of Vegan Feast Kitchen which is not really what I made, but it gave me the idea of putting butternut squash with kale, noodles and peanut sauce. Yum! 🙂

I decided to make this recipe lower in fat and steamed the butternut squash and kale (instead of roasting in oil) and I used a lower amount of peanut butter for my sauce. I also added some Soy Curls to it which actually make it taste a little like chicken noodle salad. Soy Curls are made from non-GMO soy and are really easy to make. Just soak in water to rehydrate and sauté in a pan with seasonings. It’s totally optional for this recipe, you can choose to use some tofu or tempeh instead if you like.

Feel free to use any kind of noodle you like, green or starch. This soba noodle recipe is very versatile and I’m sure you can come up with lots of variations to make use of what you have on hand. Scroll down for the recipe!

SoyCurlSquashPeanutSobaNoodles (2)

Vegan Soy Curl, Squash and Kale Soba Noodles in Peanut Sauce

Serves 4

Ingredients:

1 cup Soy Curls/1 package smoked tofu/1 package tempeh
1 9.7 oz/ 275 g package buckwheat soba noodles (I used Organic Sweet Potato & Buckwheat Noodles) or other egg free noodles
1 bunch of kale, de stemmed and cut into bite sized pieces
12 oz/340g package cubed butternut squash or 1 lb peeled and cubed (or 1 large sweet potato/yam peeled and diced)
2 cloves of garlic, minced
Salt and pepper to taste
Sesame seeds to garnish *optional

Plant-Based Peanut Sauce:

1/2 cup peanut butter or almond butter
1/2 cup water
2 1/2 tbsp maple syrup or other liquid sweetener
1-2 tbsp low sodium soy sauce or gluten free tamari *or to taste
2 tbsp rice vinegar
1 tbsp minced ginger
2 cloves of garlic
1 tsp Sriracha or other hot chili sauce *or to taste

Directions:

1. Soak Soy Curls in warm water with a little salt and garlic powder or no salt seasoning if desired.
2. Blend sauce ingredients together
3. Bring a large pot of water to a boil.
4. Next water sauté or use low sodium vegetable broth to cook kale, squash and Soy Curls (or tofu or tempeh) in a large skillet or wok. Season with a little bit of salt and pepper as desired.
5. Meanwhile, cook noodles in pot of water according to directions on package and drain in a colander and set aside.
6. In a large bowl or pot toss the noodles with the blended sauce and plate. Garnish with sautéed kale, squash and Soy Curls. Sprinkle with sesame seeds or Gomaiso if desired.
7. Serve.

I hope you try this delicious recipe! What’s your favorite asian noodle dish? Do you make anything at home?

Vegan Baked Butternut Squash Macaroni and Cheese with Broccoli and Mushrooms

December 27, 2012 by Veronica Grace 16 Comments

Sometimes I like to play around with my own recipes and change them up for variety! This is a different spin on my Low Fat Vegan Baked Butternut Squash Mac & Cheese. This time I’ve left out the panko breadcrumbs so you can see all those lovely vegetables inside!

I’ve added lightly steamed broccolini/brocolette (a milder form of broccoli) and sautéed mushrooms to the mix!

So now not only is this probably the healthiest baked mac and cheese ever (cuz it’s oil free, cheese free and gluten friendly) but it’s packed full of nutritional powerhouse vegetables such as butternut squash, garlic and onions (used in the sauce) and broccoli and mushrooms.

This is just one of 60 delicious recipes in my Vegan Comfort Foods From Around The World recipe ebook.

I’m sure kids would love this recipe too because the veggies are fairly mild tasting and covered in sauce!

Vegan Baked Butternut Squash Macaroni and Cheese with Broccoli and Mushrooms

adapted from my Baked Butternut Squash Mac & Cheese in Comfort Foods From Around The World

Note: Because I added vegetables to this recipe, the flavor of the sauce needs to be enhanced so I increased the amounts of seasonings.

Serves 6

Ingredients:

½ medium butternut squash (or 1 2/3 cups cooked and mashed)
16 oz./454 g package elbow macaroni or spirals (for GF use Tinkyada brown rice pasta for best results)
1/4 – 1/2 tsp. salt (*optional for pasta)
1 cup broccoli florets, chopped into little pieces
1 cup mushroom slices, chopped
1/2 – 3/4 cup vegetable broth (for cooking)
1 large onion, diced
4 cloves garlic, minced
3 – 4 tsp. brown rice miso (use a lot more if using shiro/white/yellow miso)
3 cups almond milk (unsweetened original)
2 tbsp. flour or cornstarch
3/4 cup nutritional yeast flakes
1/2 tsp. black pepper
1 – 1 1/2 tsp. smoked paprika
3/4 – 1 tsp. salt (*optional for sauce)

Topping:
1/4 tsp. smoked paprika

Directions:

1. Peel and cube the butternut squash and bring to a boil and steam just until soft. Alternatively you can cook in a pressure cooker at high pressure for 5-7 minutes. Drain well. (Tip, if your squash is hard to peel or cut, pop it in the microwave for 3-4 minutes to soften the skin to make it easier to slice.) Measure out 1 2/3 cup of mashed squash and set aside.

2. In a large pot, bring water to a rolling boil and then add salt if desired. Add pasta and cook just before tender (about 2 minutes less than package directions). Generally it’s about 5 minutes. Drain well in a colander and rinse in cold water. (Do not overcook the pasta.)

3. In a non-stick pan, saute mushrooms in 1/4 cup of water over medium high heat for about 5 minutes. Add the broccoli and a little more water and cook for about 2 minutes. Remove from heat, drain and set aside.

4. Preheat oven to 350 F/ 177 C.

5. In a large saucepan heat vegetable broth over medium heat and add the onions. Cook for 5-6 minutes until tender adding broth when needed to prevent burning.

6. Add cooked onions and any remaining broth from pan into Vita-Mix or food processor, add mashed squash, 1 cup almond milk and miso and blend until combined. Set aside.

7. In the same large saucepan add 1 cup of the almond milk and sprinkle 1 tbsp. of the flour or cornstarch when hot and whisk in. Add the remaining 1 cup of milk and sprinkle in another tbsp. of flour. Whisk this together fast. It’s ok if there are a few small bits of flour still.

8. Cook the sauce for a minute or two until hot and quickly add the squash mixture and whisk in. Heat through another minute or two and then add the nutritional yeast and whisk in. Turn off heat and add remaining seasonings starting with the lower amounts. Taste test and add additional seasonings to your liking.

9. Add drained pasta and mushrooms and broccoli to sauce pot and stir to coat. Spread out in a casserole dish. (If you want to add some vegan cheese like Daiya cheese you would layer some in now and mix it in, but I don’t feel the need to add it personally.)

10. Bake for 20-30 minutes just until pasta is tender. (20 minutes if you slightly overcooked your pasta, 30 minutes if you didn’t)

11. Serve.

Additional Tips:

To save time you can use frozen cubed butternut squash and then cook it and mash it, or use canned butternut squash. Both are sold at health food stores in North America.

Smoked paprika (also called Spanish Paprika) is much more flavourful than traditional paprika, it lends a nice smokey flavor to this cheesy sauce. McCormick makes one, or you can get it at some ethnic or Indian markets.

Brown rice miso paste is the best for this recipe, is has a stronger tangier flavor than the lighter misos. This is what gives the sauce a tangy cheezy flavor. If you don’t use it your sauce will not taste like a cheese sauce.

If you’d like a runnier mac and cheese you can add an extra 1/4 cup of almond milk to the sauce, but you’ll need to add some more seasonings to readjust the flavor.

Have you ever made an oil free, cheese free mac and cheese recipe? What did you use?

Fat Free Vegan Spaghetti Marinara With Chickpeas

November 25, 2012 by Veronica Grace 9 Comments

So this is a recipe I made one day when I wasn’t sure what to throw into the spaghetti… I thought why not try a bit of chickpea for something to chew on. The results were not bad, but you definitely need a lot of sauce to add some flavour.

I used whole wheat pasta in this recipe, you can use gluten free or another variety if desired as well. Feel free to add some chopped steamed veggies to your marinara sauce as well if desired.

I just thought this vegan spaghetti recipe was too pretty not to share!

Spaghetti and Chickpeas With Marinara Sauce

Marinara Sauce:

Yields 50 oz/1.5 L of sauce

1 large onion, diced
5 cloves of garlic, minced
5 cups canned tomatoes, diced whole or crushed (about 3 14 oz/396 g cans)
1 6 oz./170 g can tomato paste
3 tbsp sugar or sweetener (or as desired)
2 tsp dried oregano
3 tsp dried basil

Spaghetti:

1/2 box whole wheat or gluten free spaghetti
1/2 15 oz. can of chickpeas, drained

Directions:

1. Fill a large pot with cool water and bring to a boil. Add salt if desired and then add pasta and cook until desired tenderness.

2. Meanwhile prepare the pasta sauce. In a large non-stick skillet or saucepan add the onions and sauté for 2-3 minutes. Add the garlic and sauté another minute or two. Add the tomatoes and seasonings and cook for 5-8 minutes until the tomatoes break down a little. Add sauce to a Vita-Mix, food processor or blender and then blend until smooth. Return to pan to keep warm.

3. When pasta is cooked, drain and then combine with the pasta sauce. Use whatever pot is bigger and toss the pasta with the sauce.

4. Plate and then garnish with chickpeas and additional basil if desired.

What’s your favorite addition to vegan spaghetti?

Low Fat Vegan Baked Butternut Squash Macaroni & Cheese

October 11, 2012 by Veronica Grace 45 Comments

Vegan Baked Butternut Squash Mac and Cheese is one of my faaaaavorite recipes in my new ebook. I make it quite often for my friends and family and it’s super pretty to serve with the panko topping and red and green spices on top.

This is one of my favorite recipes I created for my cookbook

And the winner of my new ebook Vegan Comfort Foods From Around the World is…..

Missy!

Congratulations Missy! You will receive a copy of my new recipe ebook Comfort Foods From Around The World.

Now on to my delicious recipe of the week… This one was mentioned numerous times by you guys as one you just HAD to have. So I’m giving you a sneak peek this week before my ebook goes on sale next week.

A delicious vegan mac and cheese recipe can be quite elusive to find. I had actually never eaten vegan mac and cheese until I started playing around with recipes and made one myself. But later whenever I saw vegan mac and cheese while traveling around Canada and the USA I tried some because I was curious what other people had come up with. Generally speaking it’s not that special. Most vegetarian restaurants serve macaroni tossed in oil and a bit of seasoning and then top it with fake (vegan) cheese and then bake it and you end up with a slightly greasy, fairly salty overcooked macaroni that leaves much to be desired. I have yet to be impressed.

I think what makes a great mac and cheese regardless if it’s vegan or not is having some actual cheese sauce in it. All of these vegetarian restaurants skipped this essential part! (I am still baffled as to why they would do this, when classic recipes always have a cheese sauce.)

My vegan mac and cheese recipe actually doesn’t contain any oil or fake vegan cheese at all. I wanted the “cheese” sauce to be amazing and give all the flavour to this classic casserole dish without the need for high fat vegan cheese. I’ve even served this to my mom’s friends and they had NO IDEA that it was vegan or that it didn’t contain cheese. Needless to say whenever I am cooking for people who are skeptical of vegan food this is one of my top 3 go to dishes. (My others are Quinoa Veggie Chilli and Greek Stuffed Peppers which are also in my Comfort Foods From Around The World recipe ebook).

What I love about using squash in the cheese sauce is that it’s a natural thickener because of the high starch content, that way you can easily create a thick creamy sauce without any extra oil or fat and it holds it together nicely.

The 2 essential ingredients for flavoring this recipe would be miso paste and smoked paprika. Miso paste is what gives this sauce a really cheesy flavor, because it’s fermented and tangy. (Nutritional yeast also helps, but you need the miso paste for it to taste like cheese.) My favorite is Genmai brown rice miso paste, you can find it at the health food store in the refrigerated section near the tofu and fake meat products. I have tried using different miso pastes like white (shiro) and yellow miso but they are much milder and I found I had to add a lot more to my recipes. So keep this in mind if you use a different kind of miso paste and use as much as you feel you need when taste testing your sauce. The other ingredient is smoked paprika, I think this is a vast improvement over regular paprika (which I never liked as a child) and I like to include it in any recipes that I’d like a nice mild smokey flavor to. Plus it’s absolutely gorgeous for sprinkling on top of recipes as you can see as well. So do try and find smoked paprika, once you do you’ll want to put it on everything! (and of course check Amazon if you can’t find it locally.)

I know this is recipe is one you’re going to want to make for your family again and again because it’s delicious, yet light. It has all the decadence of mac and cheese without the guilt or the excess calories and you easily serve it with a side salad or steamed vegetable like broccoli to make an even more balanced meal.

This is by far the BEST vegan mac and cheese I’ve ever had (and I’ve tried a lot). It’s so good that all your vegan and omnivore friends will be begging you to make it again and again. And best of all it is very low in fat and much healthier than the original classic.

Vegan Baked Butternut Squash Mac & Cheese

from Comfort Foods From Around The World

Serves 6

Ingredients:

½ medium butternut squash (or 1 2/3 cups cooked and mashed)
16 oz/454 g package elbow macaroni or spirals (for GF use Tinkyada brown rice pasta for best results)
1/4-1/2 tsp. salt (*optional for pasta)
1/2-3/4 cup vegetable broth (for cooking)
1 large onion, diced
4 cloves garlic, minced
3 tsp. brown rice miso (use more if using shiro/white/yellow miso)
3 cups almond milk (unsweetened original)
2 tbsp. flour or cornstarch
3/4-cup nutritional yeast flakes
1/4-1/2 tsp. black pepper
1/2-1 tsp. smoked paprika
1/2-3/4 tsp. salt (*optional for sauce)

Topping:
2/3 cup panko breadcrumbs (or GF)
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. smoked paprika

Directions:

2. In a large pot, bring water to a rolling boil and then add salt if desired. Add pasta and cook just before tender. Generally it’s about 5 minutes. Drain well in a colander and rinse in cold water. (Do not overcook the pasta.)

3. Preheat oven to 350 F/ 177 C.

4. In a large saucepan heat vegetable broth over medium heat and add the onions. Cook for 5-6 minutes until tender adding broth when needed to prevent burning.

5. Add cooked onions and any remaining broth from pan into Vitamix or food processor, add mashed squash and miso and blend until combined. Set aside

6. In the same large saucepan add 1 cup of the almond milk and sprinkle 1 tbsp. of the flour or cornstarch when hot and whisk in. Add the remaining 2 cups of milk and sprinkle in another tbsp. of flour. Whisk this together fast. It’s ok if there are a few small bits of flour still.

7. Cook the sauce for a minute or two until hot and quickly add the squash mixture and whisk in. Heat through another minute or two and then add the nutritional yeast and whisk in. Turn off heat and add remaining seasonings starting with the lower amounts. Taste test and add additional seasonings to your liking.

8. Add drained pasta to sauce pot and stir to coat. Spread out in a casserole dish. (If you want to add some vegan cheese like Daiya cheese you would layer some in now and mix it in, but I don’t feel the need to add it personally.) Sprinkle breadcrumbs evenly over top. Sprinkle basil, oregano and paprika to cover.

9. Bake for 20-30 minutes just until pasta is tender. (20 minutes if you slightly overcooked your pasta, 30 minutes if you didn’t)

10. Serve with steamed broccoli or a green salad.

Additional Tips:

To save time you can use frozen cubed butternut squash and then cook it and mash it, or use canned butternut squash. Both are sold at health food stores in North America.

To reheat you will want to either microwave it and then toast it in the oven or toaster oven to crisp up the breadcrumbs again, or just reheat in the oven until warm.

What do you think of this recipe? Have you ever tried vegan mac and cheese before?

This is just 1 of 60 other delicious recipes in my new recipe ebook Comfort Foods From Around The World. It’s going to be released shortly, so make sure you are subscribed to my mailing list to keep up to date on it’s release!