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Vegan Chipotle Mac and Cheese. Roasted Tomato Chipotle Mac n Cheese with Cauliflower sauce.

Vegan Chipotle mac and cheese. Roasted Tomato Chipotle Mac and Cheese with Cauliflower sauce. Vegan Soyfree Recipe. Can be Gluten-free and Nut-free.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Pasta
Cuisine: fusion
Keyword: easy weeknight dinner, pasta and sauce, vegan pasta dish
Servings: 2
Author: Vegan Richa

Ingredients

  • 1 cup uncooked Pasta I used spinach and tomato shells
  • 2 teaspoons organic canola oil
  • 1/2 cup cherry or grape tomatoes or regular chopped
  • 1/4 cup red onion slices
  • 1-2 teaspoons chipotle pepper flakes to taste, add mroe later if needed
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon garlic powder or 2 cloves of garlic chopped
  • 1/3 heaping cup grated Cauliflower
  • 3/4 cup water substitute half with non dairy milk for creamier sauce
  • 1.5 Tablespoon ground raw cashew or use other thickening options, a few Tablespoons cornstarch or flour for a nutfree sauce
  • 1/4 teaspoon salt or to taste
  • 1 tbsp nutritional yeast (less or more to taste)
  • Topping: 1 Tablespoon coarsely ground raw cashew or bread crumbs mixed with nutritional yeast flakes to taste
US Customary - Metric

Instructions

  • Cook the pasta according to instruction.
  • In a large pan, add 2 teaspoons oil and heat on medium high.
  • Drop in halved cherry tomatoes, or cubed regular tomatoes and onion slices.
  • Arrange them in one layer and cook for 8-10 minutes until caramelized to your preference. (You can also roast the tomatoes in the oven at 450 degrees f / 230ºc for 20+ minutes. * To make oil-free, dry roast the tomatoes and onions in the oven till slightly caramelized. Or you can cook them on medium heat in evoo for a non scorched taste. )
  • Add chipotle pepper flakes, garlic powder and black pepper to the pan and mix for a few seconds.
  • Add the grated cauliflower, salt and water and bring to a boil. (add more grated cauliflower for thicker sauce. You can also use small chopped cauliflower. Cover and cook till tender)
  • Let the mixture cool a bit. (If using flour or starch, add to the boiling mixture and mix well).
  • Blend this mixture with ground cashew and nutritional yeast, into a smooth paste and return to the pan.
  • Add the pasta, toss, taste and adjust salt, spice, nutritional yeast, mix and bring to a boil on low-medium.(2 minutes)
  • Remove from heat. Let it sit for a minute before serving.
  • Top with coarsely ground cashew or bread crumbs mixed in with nutritional yeast for a cheesy sprinkle or any non dairy cheese before serving.
  • You can also add roasted veggies, blanched broccoli or greens to make this a complete meal

Notes

Nutritional values based on one serving

Nutrition

Calories: 246kcal | Carbohydrates: 36g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 349mg | Potassium: 325mg | Fiber: 4g | Sugar: 3g | Vitamin A: 180IU | Vitamin C: 18.6mg | Calcium: 6mg | Iron: 1.9mg