Hello everyone! Welcome to the first post for Lettuce Veg Out!
I’ve thought about launching a food blog for a while and it’s finally here. I am so excited and I hope you are as well! There are so many delicious recipes that I can’t wait to share; I thought figuring out what to post first would be hard! But after making this Vegan Mac and Cheese dish, I knew it had to be my first recipe post.
It’s creamy, flavourful and better yet, the sauce is made from veggies! It’s incredibly healthy and would be a great dish to serve to kids; the veggies are hidden so well in the sauce you will never know they are there.
To begin, cook 4 C of macaroni pasta according the package directions. You can easily make this recipe gluten-free by using your favourite gluten-free pasta. Once they are cooked, drain the pasta and place it into a pot while you prepare the sauce.
To start the sauce, chop 1 C of potato and 2/3 C of carrot. Place them into a pot and add 2 cloves of sliced garlic and ½ C chopped onions. Cover with 1 C of water.
Next, place the pot onto the stove on high heat for 10-12 minutes, or until the potatoes and carrots are fork tender (you can easily poke a fork through them). Let the pot come to a boil with the lid on, then remove the lid and let them finish cooking. This step prevents it from over-boiling and making a mess. Try not to overcook the potatoes because they become too starchy and that starch flavour will come through in the sauce. I’m not really one for measuring things, but it’s important to measure the veggies and water to ensure the sauce’s proper consistency.
While the veggies are cooking, add the remaining ingredients into the blender. If you need to make this gluten-free, use tamari instead of soy sauce. You’ll need to think ahead for this recipe and soak the cashews overnight. Soaking well in advance of preparation will help them blend well. Don’t worry if you don’t have a high-speed blender because neither do I! I use an ancient Hamilton Beach model, and it does the job just fine.
Once the vegetables are cooked, add them AND the remaining water to the blender. Here, you have created a basic vegetable broth by boiling the veggies in water – this will add a lot of flavour. That’s one more reason to measure the water before you cook.
Blend everything together. If you have a less powerful blender like me, it may take a couple minutes to become smooth. Give it time.
Once the sauce is ready you can taste it and add salt if necessary. I typically don’t need any with the soy sauce already included, but use as necessary. Pour the sauce over your pasta, stir and serve.
Glorious, creamy goodness is coming your way! I like to eat it with some cracked pepper and ketchup! Enjoy with whatever garnish or condiments you want.
Cheers to amazing food!
- 4 C macaroni pasta
- 1 C chopped potatoes
- ½ C chopped carrots
- 2 cloves garlic
- ⅓ C chopped onion
- 1 C water
- ½ C almond milk (unsweetened original)
- ½ C soaked cashews
- ½ tsp paprika
- ⅛ tsp black pepper
- ¼ tsp ground tumeric (optional: mostly just to add colour)
- 4 tbsp nutritional yeast
- 2 tsp miso paste (optional: sometimes I add this in for an extra salty flavour but it's great without!)
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tbsp soy sauce
- Cook the pasta according to package directions. Drain the pasta and place it back into the pot until the sauce is ready.
- Chop the veggies (potato, carrot, onion, garlic) and place into a pot with 1 C water. Boil veggies for 10-12 minutes, until fork tender.
- Place cooked veggies plus the remaining water into a blender with the remaining ingredients.
- Blend on high speed until smooth.
- Pour sauce over cooked pasta and serve!
- Add your favourite toppings!