Super Creamy Vegan Stovetop Mac Cheese Recipes
SUPER CREAMY VEGAN STOVETOP MAC & "CHEESE"
Vegan comfort food at its finest, this easy vegan mac and cheese is made with sweet potatoes, butternut squash, and other mainstream real-food ingredients. No weird stuff here - just pure macaroni and cheese-like deliciousness!
Provided by Kare for Kitchen Treaty
Time 35m
Number Of Ingredients 13
Steps:
- Fill a large pot 2/3 full with water and place over high heat. Once boiling, add a few generous pinches of salt and add the pasta. Cook according to the time on the package until al dente. Drain and return to pan (off heat). Set aside.
- While the pasta is cooking, fill another large pot 2/3 full with water and place over high heat. Add the squash and sweet potatoes. Bring to a boil and cook until the veggies are fork-tender, 7-8 minutes. Drain and add to the pitcher of a heat-proof, high-powered blender (I use a Vitamix).** Set aside.
- Place a medium saute pan over medium heat. When hot, add the olive oil. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook, stirring, for another minute. Add the dry mustard, smoked paprika, salt, and pepper. Stir. Remove from heat. Pour in the vegetable broth and stir to release any of the browned bits of onion and spices. Pour into blender pitcher. Add coconut milk and 1 teaspoon soy sauce. Puree until completely smooth. Taste and add additional soy sauce, a teaspoon at a time, to taste, along with more salt and pepper if desired.
- Pour sauce over cooked pasta in the pan. This recipe makes a lot of sauce (because I like it saucy!) so you might not want to use it all. Stir gently with a wooden spoon until all of the pasta is coated. Serve.
VEGGIE LOVERS' STOVETOP MAC & CHEESE
Do you love cheese-smothered veggies? And do you dig mac and cheese? Then this creamy, cheesy, veggie-packed mac and cheese recipe is for you. Broccoli, cauliflower, peas, and carrots join up with whole-wheat pasta plus three cheeses for comfort food with a veg-heavy twist. Recipe by Gina Matsoukas of Running to the Kitchen.
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 16
Steps:
- Steam the veggies. Fill a large pot with about 1 inch of water. Set a vegetable steamer inside and set over high heat. Place the veggies on the steamer. (If you don't have a vegetable steamer, just place the vegetables directly in the water). Cook, covered, until the vegetables are lightly tender, 2-3 minutes. Remove from heat and drain in a colander. Set aside. You can also steam the veggies in the microwave by adding them to a microwave-safe bowl along with about 1/4 cup of water. Top with a microwave-safe plate and cook on high for about 3 minutes, until the veggies are tender. Be careful when removing the plate - lots of steam will escape!
- Make the mac and cheese. (Note: Have all of your cheeses grated and ready at this point!) Place the milk, pasta and seasonings in a medium stock pot (you'll want a pot with high sides because you'll be adding everything to this pot later) over medium-low heat.
- Stirring often so pasta doesn't stick, cook until pasta is al dente (time will vary by brand/shape) and milk starts to thicken.
- Remove the pot from heat. Slowly sprinkle in the grated cheese, stirring constantly, until melted.
- Add the vegetables and stir gently until everything is well combined and coated in the milk and cheese sauce. Season to taste with more salt and pepper, if desired.
- Serve. Spoon into bowls and top with a sprinkling of breadcrumbs and/or red pepper flakes.
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