Casseroles

Vegan Buffalo Veggie Mac and Cheese

Kelly Hutchinson
November 06, 2013
27

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).

6
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

Diabetic-FriendlyDairy-FreeLow-CalorieAmericanGluten-FreeVeganKosherDinnerLow-FatSugar FreeHigh-FiberPastaBakedVegetarian

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