Looking for a vegan recipe that is both comforting and nutritious? Look no further than this macaroni and cheese recipe that is sure to satisfy your cravings and keep you feeling full for hours.
Featuring blended oats for the “cheese” sauce and your choice of frozen peas or broccoli, this recipe is not only tasty but also packs in some much-needed nutrients. Plus, with the option to add chickpeas or tofu for added protein, this dish is perfect for vegans and non-vegans alike.
Best of all, this recipe doesn’t involve any baking, making it quick and easy to whip up on a busy weeknight. So, grab your apron and let’s get cooking!
variety is the spice of this mac and cheese recipe
When it comes to choosing between using frozen peas or broccoli in this vegan mac and cheese recipe, it really comes down to personal preference.
Peas add a slight sweetness and pop of color to the dish, while broccoli brings a subtle earthiness and added texture. If you’re having trouble deciding, you could even mix the two for a delicious combination.
As for protein options, both tofu and chickpeas are great choices.
Tofu has a neutral flavor, making it a great canvas for any flavors you’d like to add. If you prefer a heartier texture, you may want to consider using canned chickpeas. Not only do they add a satisfying chew, but they also bring a delicious nutty flavor to the dish.
Ultimately, it’s up to you to decide which protein option suits your taste buds and dietary needs best.
No matter which variation of this vegan mac and cheese recipe you choose, you’re sure to enjoy a comforting and nutritious meal that’s perfect for any occasion.
ingredients
- 16 oz box of macaroni noodles
- 1 cup frozen peas or broccoli your choice
- 2 cups non-dairy milk
- 1 cup oats
- 1/4 cup nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt and pepper to taste
- 1 can of chickpeas or 1 block of tofu for added protein optional
instructions
- Cook macaroni noodles according to package instructions. Drain and set aside.
- Cook frozen peas or broccoli according to package instructions. Drain and set aside.
- In a blender, blend oats until they turn into a fine powder.
- In a medium-sized pot, whisk together blended oats, non-dairy milk, nutritional yeast, garlic powder, onion powder, paprika, salt, and pepper. Heat on medium heat, whisking often, until the sauce thickens (around 5-7 minutes).
- Optional: rinse and drain chickpeas or press tofu to remove excess water. Add to the sauce while it thickens to add some protein.
- Add the cooked macaroni noodles and frozen peas or broccoli to the pot with the sauce. Stir until everything is well coated.
- Serve hot and enjoy your oil-free, vegan mac and cheese with peas or broccoli.
how did our vegan macaroni and cheese turn out?
Our vegan macaroni and cheese turned out absolutely delicious! It had an amazing gooey texture that was the perfect combination of creamy and cheesy. Everyone couldn’t stop raving about how delicious it was, and we all agreed that it was one of the best vegan dishes we’ve ever tried!
