Casseroles

Vegan Buffalo Veggie Mac and Cheese

November 06, 2013

A spicy vegan cheese sauce made from nutritional yeast and hot sauce make this mac and cheese really stand out. Toss in some mushrooms, Brussels sprouts, and carrots for a hearty, healthy meal. If you've never tried nutritional yeast, THIS is the recipe to start with! It's so creamy and perfectly cheesy (without any cheese at all).

8 oz whole wheat shell pasta or GF pasta
3 cloves fresh garlic, minced
½ yellow onion, minced
3 carrots, peeled and sliced
8 oz baby bella mushrooms, rough chopped
½ pound Brussels sprouts, sliced into circles
3 c unsweetened almond milk (or other milk)
1 ½ c nutritional yeast
4 tbsp cornstarch
½ tsp liquid smoke
1 avocado (Optional)
¼ – ½ c Franks RedHot (I used ½ c)

Preheat the oven to 375 and grease a casserole dish. Cook pasta according to package directions. While the pasta is cooking, begin sauteing veggies in a large pan (I used a thin layer of water, but you...
See the full directions on my site

Nutritions

Calories
164

Sodium
253mg
10% DV

Fat
11g
17% DV

Protein
5g
10% DV

Carbs
22g
7% DV

Fiber
7g
31% DV

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 2g 14%

Polysaturated Fat 3g 20%

Monosaturated Fat 4g 30%

Cholesterol 3mg 1%

Sodium 253mg 10%

Potassium 577mg 16%

Protein 5g 10%

% DAILY VALUE^*

Total Carbohydrate

Fiber 7g 31%

Sugar 4g 9%

Vitamin A 11094IU 221%

Vitamin B6 2mg 145%

Vitamin C 38mg 64%

Calcium 46mg 4%

Iron 3mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Diabetic-Friendly Dairy-Free Low-Calorie American Gluten-Free Vegan Kosher Dinner Low-Fat Sugar Free High-Fiber Pasta Baked Vegetarian

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