With tons of pantry items and a couple staple vegetables, you can make a delicious vegan macaroni and cheese dish! This Mac dish is made with a plant-based na-cho average cheese sauce that is paired with frozen broccoli. If you have some extra ingredients laying around, like parsley, panic bread crumbs or vegan cheeses, you can add them to the top and bake it until golden brown and bubbling. This recipe is a simple way to be creative with your vegetables and any other produce you may have laying around.
12 oz. Bionature 100% gluten free elbows
2 cups broccoli florets, frozen or fresh
1/2 na-cho average cheese sauce recipe
Breadcrumb topping (optional):
1/8 cup panko bread crumbs
1/8 cup vegan cheddar cheese
1/8 cup vegan parmesan cheese
Freshly chopped parsley, to garnish
- Preheat oven to 425 degrees F.
- In a large pot filled 3/4 of the way with well-salted water, boil your pasta according to the boxed instructions. In the last minute of cooking your pasta, add frozen broccoli. Drain and add it back to the pot.
- Stir in the cheese sauce and pour mixture into a small lightly greased casserole dish. Top with breadcrumb mixture (optional)
- Bake for 10-18 minutes or until cheese is slightly brown and bubbling.
- Serve immedietly.
Chef’s tip: If you are in a pinch on ingredients, forget the toppings and just eat the macaroni and cheese once you add the cheese sauce to the pasta and broccoli.
For as long as I can remember, broccoli has always been something I’ve enjoyed. My Roasted Broccoletti is the best alternative if you are looking for a different kind of broccoli at dinner. The mix between the crunchy stems and the fluffy florets are what I love about this vegetable the most.
Yields: 2 servings
1 (8 ounce) package brocoletti
1/2 Tbsp. avocado oil
1 tsp. garlic, minced
1/8 tsp. Gustus Vitae Smoked Salt
1/4 tsp. red pepper flakes
- Preheat oven to 375 degrees Fahrenheit.
- Place your broccoletti onto the baking sheet and drizzle with avocado oil.season with garlic, smoke salt, and red pepper flakes.
- Roast broccoletti for approximately 15 minutes; flipping halfway through.
- Serve immediately or serve on top of my Creamy Garlic-Parmesan Polenta.
Chef’s tip: Slice a medium shallot and add it to the brocoletti before roasting it.
You don’t need to call for take-out to enjoy this vegetable wok of goodness tonight. I promise this recipe will be a huge hit at your next family dinner! Cashews and broccoli are some of my favorite things to eat (and they’re really healthy too!), so when you put those together for this classic dish, your taste buds won’t know what hit them. Paired with some steamed rice or quinoa, you will have yourself a hearty and nutritious packed meal for any occasion!
Yields 2 servings
1/2 cup unsalted raw cashews
1 broccoli head, florets head only
1 small onion, chopped
2 carrots, chopped
1 celery stalk, diced
1-2 Tbsp. vegetable broth
1/2 cup low sodium soy sauce
1 Tbsp. rice vinegar
1 Tbsp. agave
1/4 cup saki, (optional)
1/2 tsp. ginger
1 garlic clove
1/4 cup filtered water
3 tsp. cornstarch
1/8 cup green onions
- In a skillet, add a little bit of vegetable broth and turn to medium-high heat. Add the onions and sauté for 3-5 minutes. Then add the broccoli, celery, and carrots, adding more vegetable broth as needed so it does not stick. Sauté for roughly 5 minutes longer and then add the garlic and ginger.
- Turn to high heat and deglaze with saki. Once alcohol has cooked off, add the soy sauce, rice vinegar, agave.
- Mix together cornstarch and water and pour into the pan. Allow sauce to thicken and remove from heat.
- Toss in cashews and green onions.
- Serve with white rice or noodles.
Chef’s tip: If you would like to use oil instead of vegetable broth, use 1 Tbsp. avocado oil or sesame oil.