Vegan Mac & Cheese with Extra Veggies 它

Vegan Mac and Cheese

  • Servings: 4 to 6 servings
  • Difficulty: easy
  • Print

Ingredients

  • 14 oz shaped pasta
  • 9 oz broccoli florets
  • 9 oz petite peas

  •  
  • 1 翻 c raw cashews, soaked, 1h in hot water or microwaved 2 to 3 minutes
  • 1 翻 c hot water
  • 翻 T better than bouillon
  • 1 T lemon juice
  • c nutritional yeast
  • 2 T ground flax seed
  • 1 T onion powder
  • 1 t chipotle, or 1 T for very spicy
  • 翻 t salt
  • 翻 t turmeric
  • a pinch of mustard seed

Directions

  1. Soak cashews.
  2. Cook pasta according to instructions.
  3. Add frozen veggies until heated through then strain.
  4. Combine all sauce ingredients and blend until smooth & creamy.
  5. Pour sauce over pasta and veggies and mix well.

Broccoli is delicious and nutritious! Try experimenting with the veggie to pasta ratio. 它 Flowers optional. The edible flowers are from the Wheeler Farm Farmers Market, and I love them so much!

A pinch of mustard seed added to the cooked broccoli in this vegan mac & cheese recipe activates the enzyme myrosinase which makes sulforaphane which is ridiculously good for you, anti-inflammatory, fights cancer, and can cross the blood-brain barrier. The same strategy applies to adding the raw form of cruciferous vegetables (i.e. cabbage, kale, collards or Brussels sprouts) back to any that have been cooked.

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