Healthy Vegan and Gluten Free Mac and Cheese

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The other day I made my vegan Mac & Cheese. I placed it on the kitchen counter to rest and went downstairs to respond to some emails. When I came upstairs, nothing was left. My daughter was back from college and had some friends over for visit.  She told them they could have a bite. Well, they had several.  That was the best complement that I ever got.
This vegan cheese sauce is low in fat and high in fiber, protein and antioxidants. How many time can you say that about any cheese sauce? However, this sauce is delicious! I overheard my daughter and her friends saying they prefer this vegan version to regular mac & cheese. I think I hit the nail on the head with this dish. The sauce is made from vegetables and tofu which makes it the healthiest cheese sauce ever.

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Try it and let me know what do you think.

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Healthy Vegan and Gluten Free Mac and Cheese
 
Prep time
Cook time
Total time
 
This vegan cheese sauce is healthy, tastes amazing and very easy to make
Author:
Recipe type: Main Dishes
Cuisine: American
Serves: 6
Ingredients
  • 4 tablespoons olive oil
  • 1 medium red onion, finely chopped
  • 1 cup chopped carrot
  • ½ cup chopped celery
  • 2 cloves garlic, sliced
  • ½ teaspoon chopped fresh sage
  • 1 teaspoon chopped fresh tarragon
  • ½ cup short grain rice
  • ½ teaspoon turmeric
  • ½ teaspoon freshly grated ginger
  • 2 cups water
  • salt and pepper to taste
  • 1 12 ounce extra firm silken tofu
  • 1 red bell pepper, seeded and diced
  • 1 jalapeno pepper, seeded and diced
  • 2 scallion chopped
  • 1 pound GF short elbow pasta
Instructions
  1. In a heavy post, heat the olive oil and saute the onion for couple of minutes. Add the celery and the carrots and continue to cook for five minutes.
  2. Add the garlic, the sage and the tarragon. Cook for couple minutes and then add the rice, the ginger and the turmeric. Stir until the rice is well coated.
  3. Add the water, the salt and the pepper. Bring to a boil and simmer over medium heat, stirring often, for 20 minutes or until the rice is cooked and little overdone. Remove from the heat.
  4. Place the cooked rice in a food processor with the tofu and puree until you have smooth yellow paste. THIS IS YOUR VEGAN CHEESE. Spoon the cheese sauce into a bowl. Add the chopped peppers and the scallion and mix.
  5. In a pasta pot, bring salted water to boil, and drop the pasta. Stir and boil for 6 minutes or until the pasta is al-dente. Remove from the heat and drain well. Add the pasta to the cheese sauce and toss well. Spoon the pasta in a baking dish. Top with Gluten free bread crumbs and bake in a 375 degree F.oven for 25 minutes. .

 

Comments

  1. Zigrid says

    Made your Super Bowl dip last night, and reall enjoyed the combination of flavored for a not do usual dip! I used two flavored of purchased hummus-roasted garlic / roasted red pepper. Looking forward to trying today’s version of mac and cheese. Thank you, Sanaa , for sharing your culinary talents and hard work/ research with all of us ! Zigrid

  2. sanaacooks says

    Hello Zigrid: Thank you for trying my recipe. I just made new one but still need little adjustments before posting it online. I just updated the ingredient list for the vegan Mac and cheese because another reader pointed out that I forgot to list the tofu in it. Let me know how it turns out and what do you think.
    Thank you again.
    Sanaa

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