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Sunday, November 6, 2011

Vegan Veggies, Mac and Cheese

Seriously, who doesn't secretly crave comfort food every once and a while? There is something magical about a warm meal full of childhood nostalgia; where one bite can uplift any bad mood blues. As a vegan, comfort foods require a little more imagination. But when you get it right, you are in for a true  taste delight. 

What I love most about mac and cheese is how easy it is to make, and load up with extra veggies. 

Vegan, Slow Cooked, Mac & Cheese

1 Can sweet potato puree
4 cups non dairy milk
1 package of frozen spinach cut
1 package of frozen broccoli
1 cup  dried whole wheat macaroni
1 cup chopped mushrooms
1/3 cup nutritional yeast
1-2 tsp apple cider vinegar
1 block vegan cheddar cheese shredded
( 1/2 tsp liquid smoke, optional)
1 tsp garlic
1 tsp mustard powder
1 tsp cajun seasoning
salt and pepper to taste  

First, lightly oil the crock of your slow cooker. Then toss all the dry ingredients in (veggies, macaroni, seasoning). Be sure to stir well to combine. Then slowly pour in the milk, vinegar and liquid smoke. Again stir well. Lastly stir in the shredded cheese. 

Cook on high for 2 hours, or until the pasta is al dente. For best result try to remember to stir the mix every half hour or so. Whole wheat past cooks slower that regular pasta. If you substitute a different pasta grain, be sure to read the cook time so avoid over cooking. 

Serve with fresh grape tomatoes, and sriracha for an added kick.


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