Cooking tofu with nutritional yeast and a little almond milk helps give it the consistency of scrambled eggs.
- For the vegetable-sausage mixture:
- 1tablespoon grapeseed or olive oil
- 2cloves garlic, minced
- 6 to 8 scallions (white and light green parts), chopped, green parts reserved for garnish
- 1/2 medium jalapeño pepper, seeded and minced
- 1 can (14-ounce) diced tomatoes or 2 large hothouse tomatoes, diced (about 1½ cups)
- 1 small zucchini, halved and thinly sliced
- 1 jar (8-ounce) marinated artichoke hearts, drained
- 1/2cup thawed frozen corn
- 1 large vegan sausage*, sliced about 1/4-inch thick
- 2 teaspoons Old Bay seasoning
- 1teaspoon Creole seasoning
- 1 1/2 teaspoons tamari soy sauce
- 1teaspoon ume plum vinegar
- 1/4 cup chopped fresh parsley
- For the grits:
- 4cups plain unsweetened soy milk or other non-dairy milk
- 1 tablespoon vegan butter or olive oil
- 1teaspoon salt
- 1teaspoon freshly ground black pepper
- 1cup old-fashioned grits
- 2tablespoons nutritional yeast (optional)
- For the vegetable-sausage mixture:
In a large skillet, heat the oil over medium heat. Sauté the garlic, scallion whites, and jalapeño, about 3 minutes. Add the tomatoes, zucchini, artichoke hearts, corn, sausage, and 1 cup water and bring to a simmer for about 5 minutes. Add the seasonings and tamari. On low heat simmer until the zucchini is tender, about 10 minutes. Stir in the vinegar and parsley. There should be ample broth. Reduce the heat to its lowest setting to keep them warm.
- For the grits:
Meanwhile, in a medium saucepan over medium-high heat, bring the soy milk to a low boil. Add the butter, salt, and pepper, then stir in the grits.
Reduce the heat to low and continue to stir for 20 to 30 minutes, until creamy. If the grits look dry, stir in water—2 tablespoons at a time. Once creamy, stir in the nutritional yeast.
Spoon the grits and vegetable sauté into bowls. Garnish with nutritional yeast and scallion greens.
Nutrition Per Serving
14 g fat (2 g saturated)
64 g carbs
12 g sugar
9 g fiber
24 g protein
From Sweet Potato Soul by Jenné Claiborne. Copyright © 2018 by Jenné Claiborne. Reprinted by permission of Harmony Books, an imprint of the Crown Publishing Group, a division of Penguin Random House.
*For Jenné’s vegan sausage recipe, click here or check out the creole sausage recipe in her book. If you’d rather buy the vegan sausage, we recommend Field Roast.
Get your cozy on the right way and whip up this creamy vegan mac and cheese recipe at home!
Mac and cheese is a classic comfort food that’s hard to resist. You can still get the same warming feelings from a homemade bowl of mac and cheese as you can from a box. Plus, it’s much healthier and tastier.
This vegan recipe uses potatoes and carrots to create a creamy, smooth sauce that’s dairy-free and soy-free. Serve this up to kids and they will have no clue they are eating veggies.
The Trick is in the (Vegan) Cheese Sauce
Many vegan mac and cheese recipes use margarine or cashews to create a cheesy sauce. But our recipe uses budget-friendly and wholesome potatoes, carrots, and nutritional yeast instead.
Once potatoes are boiled and blended, they create a thick and creamy texture. Carrots add the slightest sweetness that balances perfectly with the seasonings.
Nutritional yeast adds a cheesy flavor and color boost. It’s also rich in vitamin B12 which can be necessary on a vegan diet. Nutritional yeast can be found in the bulk bins of health food stores or online. You can also use your newly purchased nutritional yeast on popcorn, vegetables, and pasta so don’t worry about not finding more uses for it, it’s about as versatile an ingredient as salt. (Almost!)
By forgoing dairy in favor of potatoes and carrots, you’re reaping health benefits you wouldn’t otherwise receive with an ordinary bowl of macaroni and cheese.
Carrots are chock full of beta-carotene which gives it a vibrant hue and vitamin enrichment. Beta-carotene gets converted into vitamin A by the body which helps to maintain healthful skin, eyes, and immune system. Carrots are also a great source of biotin, vitamin K, fiber, potassium, vitamin C, vitamin B6, and vitamin B3.
Potatoes often get a bad reputation due to the fact they are used in oily foods such as potato chips and french fries. But in their whole form, they actually boast many health benefits. Potatoes offer vitamin B6, potassium, copper, vitamin C, manganese, phosphorus, and fiber.
Vegan Mac and Cheese Recipe
16 oz elbow noodles
1 cup white potatoes, peeled and cubed
½ cup carrots, peeled and chopped
⅓ cup unsweetened almond milk
¼ cup organic sunflower oil
½ lemon, juiced
2 tablespoons nutritional yeast
1 tablespoon tomato paste
1 ½ teaspoons arrowroot powder
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon sea salt
Optional add-ins: green chiles, peas, or broccoli
Bring a large pot of water to boil. Add potatoes and carrots. Boil for ten minutes, or until fork tender. Do not exceed ten minutes cook time or the sauce will not come out right. Drain and let cool for five minutes.
Bring a separate large pot of salted water to boil. Add noodles and cook according to package directions. Drain and set aside.
Add almond milk, sunflower oil, lemon, nutritional yeast, tomato paste, arrowroot, garlic powder, onion powder, and sea salt to a high-speed blender. Add cooled, cooked potatoes and carrots and then blend on low and gradually increase speed to high. Scrape down the sides if necessary and blend until completely smooth.
Add noodles and sauce to the pot. Add in green chiles, if desired. Mix until noodles are completely coated in sauce. Season with sea salt and ground black pepper to taste. Serve immediately.
For leftovers, store noodles and sauce in separate airtight containers in the refrigerator for up to three days.
Boost your bowl of vegan mac and cheese with these fun and flavorful add-ins:
For a spicier twist on traditional mac and cheese, try chopped green chiles. They’ll add a slight kick and amp up the flavor.
You can add green goodness to this recipe with peas or broccoli. This is a great way to get kids to eat their veggies. They will hardly notice veggies since they will be smothered in tasty cheese sauce.
Simply add frozen peas to the boiling pasta water when four minutes cook time remain. For broccoli, add frozen florets when six minutes remain.
You can easily make this recipe gluten-free by using brown rice noodles. Be sure to add the sauce only when you are ready to serve since brown rice noodles are very absorbent and dry out quickly. If this happens, add a splash of almond milk which will reconstitute it.
Also, if you don’t have a high-speed blender, don’t fret. You can make this recipe with a food processor as well. It just may not come out quite as smooth but it will be delicious nonetheless. Be sure to keep scraping down the sides to ensure it gets properly blended.
Related on Organic Authority
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Images via Karissa Bowers
carrots, nutritional yeast, pasta, potatoes
Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.