I am way too excited about this recipe. I have entered a time machine and gone back to my childhood. The only difference is, I’m not eating yellow #5 and #6. And it doesn’t come out of a box. Even if you’re not buying Kraft Dinner, homemade versions of mac and cheese are usually loaded with butter, cheese and other unhealthy ingredients. This mac and cheese is 100% vegan and so healthy! I’m just smiling ear to ear knowing what I used to make it, and seeing how much my family loved it. I think you’re all going to love this one just as much as we did.
The cheese in this recipe is a combination of roasted sweet potato, mustard and nutritional yeast. The result is a nostalgic mac and cheese with a grown up edge and a rich, creamy, and satisfying dish! My son pushed the mushrooms aside, but I couldn’t resist them.
Roasted Sweet Potato Mac and Cheese
For the mac and cheese:
- 500 grams gluten-free elbow macaroni
- 2 sweet potatoes (about 3 cups), cubed
- 2 cups unsweetened almond milk (or other milk of your choice)
- juice of 1/2 a lemon
- 1 teaspoon tamari (or regular soy sauce)
- 1 teaspoon dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon dried chili flakes
- 1 tablespoon nutritional yeast
- 1 tablespoon extra virgin olive oil + more for drizzling
- 1 teaspoon sea salt and freshly ground pepper
- For garnish: a handful fresh parsley, roughly chopped
For the mushrooms:
- 8 ounces mushrooms, washed and sliced
- 2 garlic cloves, peeled and minced
- 1 teaspoon extra virgin olive oil
- Preheat oven to 400°F. Place sweet potato cubes onto lightly greased baking sheet, drizzle with olive oil, season with salt and pepper. Place in preheated oven for 35-40 minutes or until tender, turning once half way through.
- In the meanwhile, boil your pasta according to packaging instructions. Drain and place pasta back in the pot.
- In a medium bowl, combine lemon juice, dijon, garlic powder, chili flakes, nutritional yeast, olive oil, salt and pepper. Set aside.
- In a small pan, sauté mushrooms in oil on medium heat for 5 minutes. Remove from heat and set aside.
- Remove sweet potatoes from oven (don’t turn off the heat) and add sweet potatoes to the bowl with all your seasonings and almond milk. Mash well, combining all ingredients. Don’t worry if you have a few clumps. If the mixture is a little too thick, add another splash of almond milk.
- Add macaroni noodles to the bowl, and fold all ingredients together. Spoon all into a casserole dish, top with mushrooms and place in the oven for 10 minutes.
Remove and sprinkle freshly chopped parsley overtop. Dig in!
I think my husband said it best tonight; right now, it’s all about sweaters and soup. So many of us were sad to see summer end, but I personally can’t stand humid +30 temperatures in Montreal. September brings with it changing colours, crisp temperatures, my birthday, fall fashion, and the best part, seasonal soups. We don’t get tired of soups around here, we constantly whip up new creations and they’re usually meals on their own. Tonight’s was so creamy and smooth, it was simply warming and delicious. Butternut squash can be a bit of a pain to prepare for soup, so my favourite way to do it is by roasting it first. Not only does it make the tough skin slip right off, but the roasting heightens the sweet and nutty flavours of the squash. A nice added touch, also roasting the squash seeds and using them as a tasty garnish.
Roasted Butternut Squash + Sweet Potato Soup
- 1 butternut squash, sliced in half
- 2 medium-sized onions, peeled and diced
- 1 large sweet potato, peeled and cubed
- 2″ piece of ginger, peeled and minced
- 1 teaspoon ground cumin, plus a pinch more for seeds
- 1 teaspoon sea salt
- freshly ground pepper to taste
- 4 cups vegetable stock
- 3/4 cup coconut milk
- 1 tablespoon olive oil plus more for drizzling
- Preheat oven to 425°F.
- Cut squash in half lengthwise and remove seeds using a spoon. Rinse the seeds and remove as much pulp from them as you can then lay them out onto a baking sheet. Drizzle olive oil over them along with a pinch of sea salt and ground cumin. Cook in oven for 5 minutes (careful not to burn them). Remove from heat and set aside.
- Drizzle olive oil over squash and sweet potato, add a pinch of sea salt and pepper. Place squash cut side down onto a baking sheet. The sweet potatoes can be laid out onto the same baking sheet.
- Cook sweet potatoes for approx. 20 minutes or until fork tender. Cook squash for approx. 50 minutes, or until fork tender. Remove from oven and let cool for a few minutes.
- In a large pot, heat olive oil over medium heat. Add onion and ginger and sauté for 5 minutes or until onions are translucent.
- Now that the squash has cooled slightly, remove the peel, roughly cut the squash into large cubes and add into the pot along with the sweet potato.
- Add vegetable stock and bring to a boil. Lower heat and let the soup simmer for 20 minutes, making sure the squash is tender.
- Using a handheld blender, purée the soup. Add coconut milk and stir.
- Garnish with roasted squash seeds and serve.
Last night, I whipped up this meal in less than 30 minutes. Right after work, that’s sometimes very necessary. My preschooler and sweet potatoes are not friends, but I sure do love them. So he ate the kale with a hard boiled egg.
This is one of the simplest, most delicious ways to prepare sweet potatoes. And as for the kale, I think practically any vegetable sautéed with garlic is a good thing.
Sweet Potato Rounds Recipe
Makes 3 servings
- 1 large sweet potato
- 1 tablespoon olive oil
- Kosher sea salt and pepper to taste
- Preheat oven to 425°F.
- Peel the sweet potato and cut into about 1/2 inch thick rounds.
- Lay out potatoes on baking sheet, drizzle with olive oil, and lightly sprinkle sea salt and pepper over them.
- Roast them in the oven for about 20 minutes, turning them once with a spatula. If they look golden brown and you can stick a fork in them smoothly, they are ready.
Sautéed Lemony Kale
Makes 4 servings
- 1 bunch of curly kale (about 1 lb)
- 1 lemon
- 2 tablespoons chopped garlic (I love a lot of garlic, you can decrease to 1 tbsp and it would be just as good)
- 1 teaspoon olive oil
- 1/2 cup filtered water
- Kosher sea salt and pepper to taste
- Wash and dry the kale thoroughly. Cut out the stems and discard.
- Cut your kale leaves in half. I like them left large.
- In a large skillet, heat up the olive oil over medium heat.
- Add the garlic, stirring until soft. Careful not to burn it, don’t wait for it to be brown.
- Toss in the kale and the water.
- Stir occasionally, and remove from heat once all the water has evaporated, about 10 minutes.
- Cover with juice of 1 lemon, a pinch of sea salt and pepper. Enjoy! I guarantee you deliciousness!
This is one of the simplest, quickest, and nutritious vegan meals I make. Serve with a side of quinoa, and you’ve got yourself a guilt-free dinner.