Easy Vegan Mac & Cheese with Veggies

Creamy Vegan Alfredo Pasta

Get ready to make the easiest, one-pot VEGAN alfredo pasta ever!

Ingredients (around 3 servings): 

• Small amount of vegetable oil 
• 5 cloves garlic, chopped
• 1/2 onion, chopped
• 5 white mushrooms, chopped
• 1/2 block tofu, chopped into cubes
• 1 tbsp mirin (or white wine)
• 520ml soy milk
• 4 stalks green onions, chopped
• 1 tbsp soy sauce
• 1 1/2 cups vegetable broth 
• 3 servings of dry pasta noodles 
• 1 tsp black pepper 
• 1 tbsp nutritional yeast
• Handful of arugula or spinach
• Optional: salt to taste
• Optional: red chili pepper flakes for a spicy kick! 

Instructions:

1. In a bowl, add coconut milk, soy milk, green onions and soy sauce and mix well. Cover and refrigerate for at least one hour (or overnight) before cooking. Meanwhile, this is a good time to chop all your ingredients!
2. In a large pot, heat a small amount of oil on medium-high heat. Add chopped garlic and cook for a couple of minutes until slightly browned.
3. Add in onion, mushrooms, and tofu. Cook for another couple of minutes, mixing around once in a while. 
4. Add in mirin and mix well. 
5. Add the milk, green onion, soy sauce, and vegetable broth. Mix all ingredients together in the pot. 
6. Turn heat up to a high and add in the dry pasta. Mix well and bring everything to a boil.
7. When the mixture comes to a boil, turn the heat to a medium low.
8. Cover and cook for about 15 minutes, stirring frequently to make sure it’s not sticking to the bottom. Add a small amount of soy milk, water or vegetable broth if you find that there isn’t enough liquid.
9. Uncover and cook for another 5 minutes on low-heat to make sure the pasta is fully cooked and the liquid has thickened into a nice creamy sauce. You can give it a taste at this point! 
10. Add black pepper and nutritional yeast, then mix well. 
11. Turn off the heat and mix in arugula or spinach. 
12. If desired, add salt and/or red chili pepper flakes.
13. Serve while hot!

Spaghetti with Cauliflower Walnut Meat Sauce

Link: https://www.connoisseurusveg.com/spaghetti-cauliflower-walnut-meat-sauce/

 

 

 

 

 

Spaghetti with Cauliflower Walnut Meat Sauce

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

 

Cauliflower and walnut crumbles are seasoned, baked and smothered in zesty tomato sauce to make this veganized version of spaghetti with meat sauce.

Course: Entree

Cuisine: American, Italian

Servings: 6

Calories: 481 kcal

Author: Alissa Saenz

Ingredients

• 3 cups cauliflower florets (about 1 medium crown)
• 1 cup chopped walnuts
• 1/4 cup nutritional yeast flakes
• 2 tablespoons soy sauce
• 2 teaspoons red wine vinegar
• 1/2 teaspoon liquid smoke (optional)
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 cup dry red wine
• 1 (28 ounce) can crushed tomatoes
• 1 (14 ounce) can diced tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (or to taste)
• 1 teaspoon organic granulated sugar
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• 12 ounces dried spaghetti

Instructions

1. Begin my making the cauliflower walnut crumbles. Preheat the oven to 375° and line a baking sheet with parchment paper.
2. Place the cauliflower, walnuts, nutritional yeast, soy sauce, red wine vinegar, liquid smoke, onion powder, and garlic powder into the bowl of a food processor. Pulse until finely chopped, stopping to scrape down the insides of the bowl as needed.
3. Distribute the mixture evenly on the baking sheet and bake for about 30 minutes, flipping halfway through, until browned around the edges.
4. While the crumbles bake, coat the bottom of a large pot with olive oil and place it over medium heat. When the oil is hot, add the onion and sauté until soft and translucent, about 5 minutes. Add the garlic and sauté about 1 minute more, until very fragrant.
5. Stir in the wine and bring it to a simmer. Allow it to simmer until reduced by about half, about 5 minutes. 
6. Stir in the crushed tomatoes, diced tomatoes, oregano, red pepper flakes, and sugar. Raise the heat and bring the mixture to a boil. Lower the heat and allow it to simmer, uncovered, until it thickens up a bit, about 25 minutes. 
7. While the crumbles bake and the sauce simmers, bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions. When finished cooking, drain the pasta into a colander and return it to the pot. Toss with a dash of olive oil.
8. When the sauce finishes simmering, stir in the basil and season with salt and pepper to taste. Stir in the cauliflower-walnut crumbles.
9. Divide the pasta onto plates and top with sauce. Serve immediately.

Recipe Notes

Store any leftover sauce and crumbles separately.

Nutrition Facts

Spaghetti with Cauliflower Walnut Meat Sauce

Amount Per Serving

Calories 481 Calories from Fat 170

% Daily Value*

Total Fat 18.9g 29%

Saturated Fat 1.6g 8%

Cholesterol 0mg 0%

Sodium 787mg 33%

Potassium 726mg 21%

Total Carbohydrates 55.7g 19%

Dietary Fiber 9.7g 39%

Sugars 12.7g

Protein 20g 40%

Calcium 9%

Iron 31%

* Percent Daily Values are based on a 2000 calorie diet.

Easy Vegan Roasted Garlic Alfredo

 

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

 

Author: Carrots and Flowers

Serves: 4 servings

 

Ingredients

• 10 oz fettuccini noodles
• 1 yellow onion, diced
• ½ cup cooked chickpeas
• 4 portobello caps, sliced
• 1 tbs grapeseed or olive oil
• 
  
• Roasted Garlic Alfredo
• ½ cup hemp seeds
• 2 heads roasted garlic
• ½ cup extra virgin olive oil
• 1 tsp sea salt
• ½ tsp cracked black pepper
• 1 large ripe avocado
• juice from 1 large lemon, plus slices for garnish
• 2 scant tbs nutritional yeast
• ¾ cup filtered water
• 10 large basil leaves

Instructions

1. Add all alfredo ingredients to a blender and mix until smooth and creamy. Boil the pasta according to the instructions on the package.
2. In a large pan, sauté the onion with the oil on medium heat for 1 minute until slightly translucent then add the mushrooms. Cook until the liquid from the mushrooms mostly cooks off, about 5-7 minutes.
3. Add the chickpeas and alfredo sauce. Let simmer for 2-3 minutes heated thoroughly then add the cooked pasta. Mix well and serve immediately!

Notes

*To roast the garlic, trim the ends off of each head. Drizzle with olive oil, wrap in foil, then bake at 400F for 40 minutes. I suggest doing this the night before (along side a pan of roasted veggies!) to save time.
*If you are cooking for less than 4 people, I recommend setting the half of the sauce and veggie mixture aside. It will keep better in the fridge and reheat better if the pasta is added just before serving.
*I cooked a few portobello slices separately to use as a garnish, then added chopped basil for color and a touch more robust flavor. Top it off with a squeeze of fresh lemon, a sprinkle of sea salt and hemp seeds, and a few dashes of cracked pepper.
*Broccoli may be used in place of portobello mushrooms to add some green to the dish.
*Use brown rice noodles to make this dish gluten-free

Sun-Dried Tomato Pasta