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Vegan Sweet Potato Mac and Cheese

Vegan Sweet Potato Mac and Cheese does not use real milk or cheese in the recipe. It is healthy and really looks like regular mac and cheese without the dairy ingredients. It can be a delicious side dish with lunch or dinner. Nutritional yeast gives the sauce a creamy consistency. Below is this easy to make Vegan mac and cheese recipe.

Course Dinner, Lunch, Vegan

Cuisine Italian

Keyword italian food, mac and cheese, mac n cheese, sweet porato, sweet potato mac and cheese, vegan, vegan food

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 1 people

Calories 2699kcal

Author Angela H.

Cost 20

Equipment

• Oven
• Spatula

Ingredients

• 2 tbsp olive oil
• 1 tsp garlic
• 1/4 tsp tumeric
• 1/4 tsp paprika
• 2 sweet potatoes
• 2 cups almond milk
• 1/3 cup nutritional yeast
• 3/4 tsp lemon juice
• 1 lb gluten free pasta
• 1 cup vegan cheddar cheese
• 1 tsp salt
• 1 tsp pepper

Instructions

• Instruction #1
• Instruction #2
• Instruction #3

Video

Notes

Preparation

In a skillet on the stove add two tablespoons of olive oil. Rinse off and peel the sweet potatoes discard the peel. Cut into small pieces on a cutting board and put aside. Turn the heat in skillet to medium heat and add garlic, potatoes, cashew milk, turmeric, and paprika. Stir well. Cook about 15 to 20 minutes until potatoes are cooked and soft.

Meanwhile bring water in large pot to boil to cook elbow macaroni. Add salt and oil to keep pasta from overcooking. Cook according to directions. If it is gluten free pasta do not over cook and add extra oil and salt to the water. Watch constantly for best results.

Add cooked sweet potatoes and ingredients from skillet to a containers and put into the blender. Add lemon juice and nutritional yeast to blender Blend until it is creamy and smooth consistency. Drain the pasta in a strainer and add to large bowl. Mix the pasta with sweet potato sauce in blender. If it is too thick add hot water to sauce 1 tablespoon at a time. Add salt and pepper to taste. Grate vegan cheddar cheese using a hand grater and serve. Serves 4.

Try putting the Vegan mac and cheese pasta and sauce into in a baking dish and heating for 20 minutes in a 350 degree oven until slightly browned. Serve immediately.

Video Overview

Sweet Potato Mac and Cheese

Vegan Sweet Potato Mac and Cheese does not use real milk or cheese in the recipe. It is healthy and really looks like regular mac and cheese without the dairy ingredients. It can be a delicious side dish with lunch or dinner. Nutritional yeast gives the sauce a creamy consistency. Below is this easy to make Vegan mac and cheese recipe.

You will need a potato peeler, cutting board, sharp knife, grater, large skillet, measuring spoon, blender, pot to boil water for pasta, water, strainer, serving spoon and large bowl to mix pasta and sauce.

Easy Vegan Sweet Potato Mac and Cheese

Ingredients

• 2 tablespoons olive oil or coconut oil
• 1 teaspoon minced garlic
• 1/4 teaspoon turmeric
• 1/4 teaspoon paprika
• 2 large sweet potatoes peeled and cubed
• 2 cups of cashew milk or almond milk
• 1/3 cup nutritional yeast
• 3/4 teaspoon lemon juice
• 1 pound whole wheat or gluten free elbow pasta (or any shape of pasta)
• grated vegan cheddar cheese Violife or Bute Island
• salt and pepper to taste

Preparation

In a skillet on the stove add two tablespoons of olive oil. Rinse off and peel the sweet potatoes discard the peel. Cut into small pieces on a cutting board and put aside. Turn the heat in skillet to medium heat and add garlic, potatoes, cashew milk, turmeric, and paprika. Stir well. Cook about 15 to 20 minutes until potatoes are cooked and soft.

Meanwhile bring water in large pot to boil to cook elbow macaroni. Add salt and oil to keep pasta from overcooking. Cook according to directions. If it is gluten free pasta do not over cook and add extra oil and salt to the water. Watch constantly for best results.

Add cooked sweet potatoes and ingredients from skillet to a containers and put into the blender. Add lemon juice and nutritional yeast to blender Blend until it is creamy and smooth consistency. Drain the pasta in a strainer and add to large bowl. Mix the pasta with sweet potato sauce in blender. If it is too thick add hot water to sauce 1 tablespoon at a time. Add salt and pepper to taste. Grate vegan cheddar cheese using a hand grater and serve. Serves 4.

Try putting the Vegan mac and cheese pasta and sauce into in a baking dish and heating for 20 minutes in a 350 degree oven until slightly browned. Serve immediately.

For more recipes, click here.

The post Vegan Sweet Potato Mac and Cheese appeared first on Always Eat Good.

This vegan nugget recipe is a great alternative to chicken! The prep time for this meal is only 10 min. and the cook time is 30 minutes of active cook time and 30 minutes of inactive time (so plan ahead!).

Video Overview

Ingredients below to make the Vegan Nuggets Recipe:  

• 2 – 8 oz. packages of tempeh
• 3 cups of veggie broth
• 2 tbsp. of liquid aminos
• 1 tsp. of dried thyme
• 1 tsp. of dried marjoram
• ¾ cups of plain, unsweetened vegan yogurt
• ¼ cups of unsweetened vegan milk
• 3 tbsp. of gluten free tahini
• ½ tsp. of salt
• ½ tsp. of onion powder
• ½ tsp. of garlic powder
• ¼ tsp. of smoked paprika
• 1½ cups of gluten free, vegan panko bread crumbs
• 3 tbsp.of nutritional yeast
• Olive oil spray
• Ketchup or vegan BBQ sauce for dipping

Instructions below to make this Vegan Nuggets Recipe:  

Chop up each package of tempeh into 20 blocks, this will create 40 total vegn nuggets.

Next, in a large pot, combine the veggie broth, liquid aminos, thyme, and marjoram. Add in your blocks of tempeh in the pot and boil. Once it is boiling, reduce heat to a simmer for about 20 minutes. Then remove pot and drain (feel free to keep this veggie broth that you’re draining for a near future recipe!). Set aside your tempeh to cool until it’s cool enough to touch.

While your tempeh is cooling, mix together your vegan yogurt, vegan milk, gluten free tahini, salt, onion powder, garlic powder, and paprika in a shallow bowl. In a shallow bowl, mix together the bread crumbs and nutritional yeast.

Preheat your oven to 375°F . Use parchment paper to line your baking sheet.

Line up your bowls next to each other. Then, use one hand to dip a piece of your tempeh blocks in your yogurt mix and then your use your other hand to cover it in the bread crumbs until fully coated. Place covered nuggets on your baking sheet. Repeat.

Do a light spray of olive oil to spray the tops of all of the nuggets. Bake 12 min., flip them and spray olive oil again. Return to the oven for 12 minutes or until they are crispy and golden. Serve right away with your dipping sauces. Leftovers are typically good for 3 to 4 days.

Enjoy!

The post Vegan Nuggets Recipe appeared first on Always Eat Good.

My family lovessss this Gluten Free, Vegan Chile-Roasted Tofu Lettuce Wraps Recipe! I make a ton of them and serve it for those meals in between your meals, like a snack. The prep time for this meal is 20 min. and the cook time is only 25 minutes of active cook time and 45 minutes of inactive time.

Video Overview

Ingredients below to make the Chile-Roasted Tofu:

• 1 – 14 oz. block of extra firm tofu (pressed for at least 1 hour)
• ¼ cup of orange juice
• 1  tbsp. of coconut oil, melted
• 1 tbsp. of ancho chile powder
• 2 tsp. of maple syrup
• ½ tsp. of garlic powder
• 2 pinches of cayenne pepper
• ½ tsp. of salt

Ingredients below to make the Lemon Tahini Sauce:   

• ½ cup of gluten free tahini
• ¼ cup of unsweetened non dairy milk
• 3 tbsp. of lemon juice
• 2 tbsp. of maple syrup
• 1 tbsp. of liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
• ½ tsp. of ground ginger
• ¼ tsp. of garlic powder

Ingredients below to make the Lettuce Wraps:   

• 1 large or 2 small heads of butter lettuce, cut at the head and separate into individual leaves.
• Lemon Tahini Sauce  (see ingredients above)
• 1 lg. carrot, peeled and grated
• ½ of a red bell pepper, sliced into long, thin slivers
• 15 to 20 chives, trimmed
• White or black sesame seeds

Instructions below to make this Gluten Free, Vegan Chile-Roasted Tofu Lettuce Wraps Recipe:

You’ll want to start by making the tofu by slicing the tofu horizontally creating two flat sheets. Then, cut up both sheets into ½ inch tofu cubes.

Next, combine the orange juice, ancho chile powder,  garlic powder, coconut oil, maple syrup, cayenne pepper, and salt in a shallow baking dish. Add in the tofu cubes and move around until tofu is coated well. Then let marinate for approximately 20 minutes, moving around to recoat every five minutes or so.

Preheat your oven to 400°F. Line your baking sheet with some parchment paper and spread out the tofu on the baking sheet. Bake for 25 minutes, or until the edges of the tofu are crispy and browned. Flip once halfway through to make sure the tofu is being cooked evenly. Then, remove from the oven.

Next, to make the tahini sauce, combine all of the ingredients for the sauce in a small bowl and use a fork to stir until smooth. Place in refrigerator until you’re ready to serve. The sauce will thicken a bit.

To serve your tofu wraps, fill one of your lettuce leaves with a large spoonful of the tofu. Drizzle with the tahini sauce that you placed in the refrigerator. Top it all off with a couple thin slices of carrot, a couple of thin slices of red bell pepper, and 1-2 chives. Lastly, sprinkle with the sesame seeds.

I hope your family loves this vegan tofu wraps as much as mine! <3

Find more recipes here. You can also find more vegetarian and vegan recipes here.

The post Gluten Free, Vegan Chile-Roasted Tofu Lettuce Wraps Recipe appeared first on Always Eat Good.