VEGAN MAC N' CHEEZ WITH PLANT BASED CHICK'N
- 8 portions
Ingredients
| 15 oz | |
|
Dry large elbow macaroni, uncooked
|
1 pkg (16 oz each) |
|
Earth Balance® Original Buttery Spread
|
1/4 cup |
|
All-purpose flour
|
1/4 cup |
|
Unsweetened plant-based milk
|
2 cups |
|
Cheddar-style vegan cheese alternative shreds
|
2 cups |
|
Nutritional yeast seasoning
|
2 tbsp |
|
Ground turmeric
|
1/2 tsp |
|
Kosher salt
|
1 tsp |
|
Ground black pepper
|
1/2 tsp |
|
Fresh parsley, chopped
|
2 tbsp |
|
Hot sauce for serving, optional
|
0 |
Preparation
Cook Gardein® Ultimate Plant-Based Chick'n Nuggets according to package directions.
Meanwhile, bring a large pot of salted water to boil and cook pasta according to package instructions for al dente. Reserve 1/2 cup cooking water and drain.
In Dutch oven or heavy-bottomed sauce pot over medium heat, melt Earth Balance®. Add flour, mix thoroughly and cook 1 minute, stirring constantly. Slowly whisk in plant-based milk, 1/2 cup at a time, whisking after each addition. Continue to whisk until simmering and slightly thickened. Reduce heat to low.
Stir in vegan cheese until melted. Add nutritional yeast, turmeric, salt, pepper, and 1/4 cup reserved cooking water and stir. Add additional cooking water if needed to reach desired consistency. Add cooked pasta and toss to thoroughly coat.
Top vegan mac 'n cheez with Chick'n Nuggets and garnish with chopped parsley. Serve immediately with hot sauce on the side, if desired. Enjoy!
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 120 mg | 12% |
| Carbohydrate | 68 g | 23% |
| Cholesterol | 0 mg | 0% |
| Total Fat | 18 g | 28% |
| Iron | 4 mg | 23% |
| Potassium | 203 mg | 0% |
| Calories | 527 kcal | 26% |
| Sodium | 1086 mg | 45% |
| Protein | 21 g | 42% |
| Polyunsaturated Fat | 2 g | 9% |
| Saturated Fat | 4 g | 21% |
| Sugars | 3 g | 0% |
| Dietary Fiber | 5 g | 19% |
| Vitamin C | 1 mg | 2% |
| Vitamin A | 205 iu | 4% |
Percent Daily Values are based on a 2,000 calorie diet