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Smoky Vegan Mac and Cheese with sun dried tomatoes and spinach

by Nina
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veganmac and cheese , vegan casserole, vegan pasta , vegan recipe

This is the creamiest and most delicious vegan Mac and Cheese ever! It has a wonderful unique cheesy and smoky flavour and a crunchy herbs and bread crumbs topping. You will want to make that recipe again and again because its so damn good! Promised ūüėČ .

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Smoky Vegan Mac and Cheese – Why vegan when I’m not a vegan.

I love cheese! Who doesn’t, right? The only problem there is, it’s not vegan. Im not a vegan, but I try to eat vegan 3-4 days a week . Why? Because I want to do my part to help improving the environment and stop the climate change. And I think to forgo meat and animal products 3-5 days a week is a good thing to start with. I want to be a person to look up to for my kids.

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The most important ingredients to get that cheesy and smoky flavour

There are 2 key ingredients you need, to take that casserole from an ordinary creamy pasta dish to the very best vegan Mac’n Cheese.

Nutritional Yeast (Yeast flakes)

  • This yeast is grown specifically to be used as a food product. The yeast cells are killed during manufacturing and not alive in the final product. I is used in cooking and has a cheesy, nutty and savory flavor.
  • It’s naturally low in sodium and calories
  • It’s sugar-free, fat-free, gluten-free and vegan
  • Nutritional yeast is a great source of protein, B vitamins and trace minerals

Smoked Salt

Smoked salt is that special extra that enhances my mac’n cheese with that special aromatic bacon like taste. It is an aromatic salt, smoked with any number of select bark free woods for up to 14 days

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vegan recipes, vegan Mac and cheese, vegan dinner , vegan pasta recipe, vegan meals, vegan dinner recipes, vegan creamy pasta , vegan Alfredo pasta

It’s one of my favourite vegan recipes and I hope you will enjoy the rich creaminess and cheesy smoky aroma! It’s a true comfort food that should be shared with people you love!

warm spicy hugs

Nina

You maybe interested in our delicious vegan red beets burger.

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Smoky vegan Mac and Cheese with sun dried tomatoes and spinach
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Smoky vegan Mac and Cheese with sun dried tomatoes and spinach

0 from 0 votes
Recipe by Nina Course: dinner recipe, Main CourseCuisine: American, vegan cuisine
Servings

4

Prep time

30

minutes
Cooking time

15

minutes
Calories

881

kcal

This is a delicious take on a classic: smoky vegan mac and cheese with sun dried tomatoes and spinach and a classic crumbs topping. It is the creamiest and cheesiest mac and cheese I ever tasted. It has a subtle smoky aroma and the sun dried tomatoes and spinach makes it special. Its an easy dinner.

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Ingredients

  • 400 g 400 pasta

  • 80 g 80 plant based butter

  • 40 g 40 flour

  • 200 ml 200 coconut milk

  • 350 ml 350 almond milk

  • 1/2 1/2 lemon juice

  • 2 tsp 2 smoky salt

  • 2 tsp 2 dried garlic

  • 2 tsp 2 dried onions

  • 1 1/2 cups 1 1/2 nutritional yeast

  • 1 tsp 1 cayenne pepper

  • 200 g 200 spinach thawed

  • 12 12 sun dried tomatoes cut into pieces

  • 2 tbsp 2 pine nuts dry roasted for the casserole

  • Herbs and breadcrumbs Crumble
  • 4 tbsp 4 bread crumbs vegan and white

  • 2 tbsp 2 pine nuts dry roasted for the topping

  • 2 tbsp 2 olive oil

  • 5 5 fresh sage leaves

Directions

  • Melt the butter in a deep medium sized pan.Sprinkle the flour into the melted butter under constant mixing with a whisker.When butter and flour are combined pour slowly the coconut milk and almond milk under constant whisking into the pan.Bring it to a boil and let it thicken.
  • Add the smoky salt, the nutritional yeasty flakes and all the seasonings and mix everything togehter. Add more salt if necesarry.
  • Add the spinach, sun dried tomatoes and the pine nuts and let it cook for another 2 minutes.
  • Cook the pasta only half as long as said on the instruction, strain the pasta and add it immediately to the sauce. mix everything together and pour it into a casserole form.
  • sprinkle the crumble on top
  • Herbs and bread crumbs crumble
  • Put all the ingredients into a blender and puls it 3-4 times.
  • Broil the casserole for 8 minutes at 220 degrees Celsius or 428 degrees Fahrenheit or until the crumble is golden brown.

Nutrition Facts

  • Calories: 881kcal
  • Carbohydrates: 110g
  • Protein: 28g
  • Fat: 38g
  • Saturated Fat: 8g
  • Sodium: 1585mg
  • Potassium: 1214mg
  • Fiber: 11g
  • Sugar: 8g
  • Vitamin A: 4949IU
  • Vitamin C: 26mg
  • Calcium: 210mg
  • Iron: 6mg

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vegan recipes, vegan Mac and cheese, vegan dinner , vegan pasta recipe, vegan meals, vegan dinner recipes, vegan creamy pasta , vegan Alfredo pasta

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Welcome to 2 Sisters Living Life, a blog about soul-comforting recipes, beautiful food, and food photography.

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