My simple and quick Vegan Mac & Cheese

loved by emily vegan mac and cheese

I have been playing around with a lot of different recipes since starting a more plant based diet. This has got to be my favourite recipe to date. The husband and Alina love it, so, it must be good!

INGREDIENTS

  • Half a cup chopped yellow potato

  • Quatre cup chopped carrot

  • Quatre cup pumpkin

  • Handful kale

  • Half small onion

  • Three cloves of garlic

  • 1 Tablespoon garlic powder

  • Dash of paprika

  • 1/4 cup coconut milk

  • 1 Tablespoon lemon juice

  • 2 to 2 & 1/2 cups of pasta

 

METHOD

  • Bring 5 cups of water to the boil, add potato, carrot, pumpkin, kale, onion and garlic. Cook until soft/able to blend in blender.

  • With a ladle, scoop the vegetables into blender, add 1/3 cup of water from the pot, add coconut milk, lemon juice, paprika and garlic powder to the blender and blend until a smooth and creamy consistency.

  • Cook pasta, strain when done.

  • Add pasta and your sauce to a pot and mix until pasta is entirely covered.

Enjoy! xx


Emily TominiComment