Vegan grown-up pepperjack mac n’ cheese with mushrooms, broccoli, and red bell pepper.

Normally, I wouldn’t be posting so many recipes using Daiya cheese. There’s nothing really wrong with it, it’s actually quite delicious and low in calories. I also love that it’s cholesterol free (vegan!) and it’s free of soy and gluten too. The ingredients are actually clean and not terribly over processed. Butstill very high in refined oils, and total fat content is 6g for 90 calories. I like to try to average 2.5 g for every 100 calories in processed foods. So even though it’s actually a great alternative, it’s not necessarily a nutrient-dense addition to my meal.

But this week, I’ve been feeling rich and savory, starting with the patty melt with the Daiya cheddar a few days ago, and this afternoon I wanted to make a pepperjack mac n cheese, grown up style with red bell peppers, broccoli, and shiitake mushrooms. It’s a little bit of a cheat week, but I’m keeping it within reason. It’d be very easy to choose white macaroni and discard the veggies to just make a vegan version of mac and cheese. Instead, I’ll keep it whole grain and add colorful veggies in to up the nutritional content of the meal. It’s all about balance! The sauce will also have some healthy perks too – using almond milk and nutritional yeast.

Ingredients: (Serves 4)

  • 10-12 shiitake mushrooms, sliced
  • 1 red bell pepper, diced
  • 3 cups broccoli florets (fresh or frozen)
  • 8 oz whole wheat pasta of your choice
  • 1 ½ cups almond milk
  • 4 Tbsp nutritional yeast
  • 1-2 Tbsp minced garlic
  • 2 tsp onion powder
  • ¼ tsp crushed red pepper
  • ½ tsp crushed black pepper
  • 1 cup Daiya pepperjack cheese shreds

 Method:

  1. Steam veggies until tender.

  2. Cook pasta according to package instructions.

  3. To prepare sauce, whisk almond (or other dairy-free) milk, nutritional yeast, garlic and spices together in small sauce pan over medium low heat.

  4. Sprinkle in Daiya cheese, stirring continuously until cheese has melted and sauce has evenly thickened. Be careful, as this milk/cheese combination will easily thicken and burn to the pan if you’re not careful.

  5. Combine pasta, veggies, and sauce. Enjoy!

 

(Sorry no photos! I broke my phone yesterday and am waiting on a replacement! Boo.)

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3 Comments on “Vegan grown-up pepperjack mac n’ cheese with mushrooms, broccoli, and red bell pepper.”

  1. brandemae says:

    Reblogged this on Brande Mae's Kitchen and commented:
    This is going on my grocery list for next week. Sounds yummy!!

  2. Yum! I tried to make some mac & cheese using Chicago Soydairy’s Teese cheddar sauce. It was good but pretty bland. I actually found myself wanting veggies instead of the plain ole noodles because it felt like it lacked substance. This recipe looks like a great way to remedy that!

  3. […] Vegan grown-up pepperjack mac n’ cheese with mushrooms, broccoli, and red bell pepper. (iusedtobefatter.wordpress.com) […]


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