Easy one-pot vegan mac & cheese that’s gluten-free, grain-free, and nut-free! The perfect quick, healthy, protein-packed dinner recipe, ready in less than 10 minutes, making it one weeknight family favorite where moms and kids approve!
Let’s…get…CHEESY! You know I love my mac & cheese, even the fancier versions. I think it’s safe to say that my favorite pasta dish is mac and cheese. It always has been, from Kraft, to Easy Mac, and now to vegan mac and cheese. If you were to ask me today, I would say I’m not a pasta person, now a cheese person (of course), but when it comes to some mac attack…I can’t help myself!
Who doesn’t love a big bowl of mac & cheese? No one, that’s who! Not liking mac and cheese is attune to not liking chocolate. A sad, sad disgrace! Mac and Cheese is the #1 “cheese recipe” in the US and one of the top 10 comfort foods! (And I bet that’s not even taking into account the vegan versions!)
Kraft sells 1 million boxes of the good stuff in a single day. It’s an American favorite, no doubt about it. “America, land of macaroni and cheese”! (We’re called the “melting pot”, so maybe that means the melting pot of mac and cheese). The first known “recipe” for macaroni and cheese was written in the 13th century in Southern Italy using lasagna sheets and parmesan!
Just so y’all have concrete evidence that my mac and cheese PLUS ketchup addiction is not crazy, check this out. (I think I should move to Canada too…it’s their number one combo of our #1 cheesy recipe!) It’s kind of like pizza. Carbs, cheese, and tomato…just in a more fun form you can eat in a bowl and where it’s not a sin to eat with a fork!
Now for this EASY mac, all you need is a pot, a box of Banza, nooch, and some baby food. Plus that bottle of ketchup (the most important part!) It’s the same as my curry version just sans the curry spices! Sometimes you have to go back to your roots and keep it super simple. Nothing fancy, just a heaping bowl of this stuff that happens to be vegan (dairy-free, egg-free), gluten-free, grain-free, and nut-free! BAM!
Vegan mac and cheese hot, cold, with ketchup, with bbq sauce, with curry, with peas (peas are always good in mac), in a bowl, on a plate, with a fork, with a spoon…maybe your hands…However you dish it up, this one-pot vegan mac and cheese will only leave you feeling comforted, healthy, and full of plant-powered love in a much more modern version of the ultimate American classic (traditional American mac may have originated in New England church potlucks or from Thomas Jefferson bringing a recipe idea over. No one is sure, but it is an American must!)
One-Pot Vegan Mac & Cheese
- In a large pot, cook the pasta in boiling water according to box directions (about 6-7 minutes).
- Drain and rinse the pasta, then add it back to the pot. Pour in the carrot puree, nutritional yeast, mustard, and spices. Mix well to combine.
**You can use your favorite elbow pasta of course. My other favorite (not grain-free) is TruRoots.
But don’t forget the most important part…the KETCHUP! Eating the leftovers the next day is my favorite part too of course. Nothing like reheated mac and cheese! That was always my favorite growing up and still is to this day! If I were in prison and they asked me what I wanted for my last meal, I may be inclined to say reheated leftover vegan mac and cheese with ketchup…okay, and pancakes, a potato, and this chicken…I digress!
So tell me:
+ Are you part of the mac and cheese loving population?
+ What would your last meal be in prison? You know, I would request to cook it myself too…
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