Vegan Baked Mac & Cheese (Gluten Free)

It’s been so long since I’ve had macaroni and cheese. I used to just eat the boxed kind that you just simply toss on the stove with a few added ingredients.

Unfortunately, since I am lactose intolerant, I’ve had to get a bit creative for this comfort food recipe. I found a recipe for nondairy cheese which is actually pretty simple. I’ve used it here as a cheese replacement since I cannot have nut or soy cheeses too. ¬†You can find this recipe at AIP Friendly NonDairy Cheese.

Anyways, I hope you enjoy this comfort food recipe for Macaroni and Cheese!

Baked Vegan Mac & Cheese

Ingredients:

  • 1-2 cups cooked pasta of choice (I used Trader Joes Organic Brown Rice Pasta)
  • 1 cup cooked broccoli
  • Water

Sauce ingredients:

  • 1 cup nondairy milk
  • 5 cloves of garlic, mashed
  • Salt and pepper to taste
  • Dash of ground mustard
  • 1 tsp of arrowroot powder
  • 1/2 block of nondairy cheese (or about 1-2 cups equivalent of your favorite cheese shredded)

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a large sauce pot, bring water to a boil. Then add your pasta and broccoli and cook until al denti according to the pasta’s instructions.
  3. While your pasta is cooking, in a small saucepan, add all the sauce ingredients and let simmer until a thick consistency. Stir occasionally to make sure the cheese is melted and does not burn or the sauce starts boiling.***
  4. Once the broccoli and pasta are cooked, drain then add to a large casserole dish.
  5. Add your sauce to the pasta and stir until well coated.
  6. Place a lid on the dish and place in the oven for about 20 minutes.
  7. In the last 10 minutes, remove the lid so the top can get brown and crispy.
  8. Once heated thoroughly, remove from the oven, serve, and enjoy!

Optional: You can also add breadcrumbs before placing in the oven for a more crunchy topping.

*** Alternatively, once you drain your pasta, you can add all your sauce ingredients back into the same pot with the pasta and simmer on low heat till cheese sauce is mixed thoroughly. Then transfer to a casserole dish and continue with the above instructions.

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Basil Pesto Chicken Pizza

Happy National Pizza Day!

I didn’t know that yesterday was National Pizza Day. So to celebrate, why not post a recipe about pizza?

Pizza is seriously amazing. It can be made in a variety of ways from Hawaiian style to deep dish New York or Chicago style. Some can have meat or be completely vegetarian. In any case, its just awesome. I tried my hand at making a pizza from scratch. Do you have a favorite topping or crust like thin, hand tossed, cauliflower, or even stuffed with delicious goodness? Comment below!

I used a toaster oven to cook mine but can definitely use a regular oven too, specially if your making a larger sized pizza.

Basil chicken pizza zza small

Basil Pesto Chicken Pizza

Ingredients:

  • Enjoy life pizza crust mix (or any pizza dough works!)
  • Basil pesto
  • Oregano
  • Garlic powder
  • Oil of choice
  • Bell pepper chopped
  • Red onion thinly sliced
  • A handful or two of baby spinach leaves
  • Cooked shredded chicken

Directions:

  1. Make pizza dough according to directions on box mix.
  2. Cut bell peppers, red onion, and wash spinach leaves and vegetables.
  3. Once dough is ready and cooked, spread a thin layer of your basil pesto before adding your bell peppers, shredded chicken, and red onion slices.
  4. Sprinkle garlic powder, oil, and oregano over the pizza lightly.
  5. Put pizza back in the oven for about 10-15 minutes or till fully cooked according to your mix’s instructions.
  6. Cut, serve, and enjoy!