Well HELLO and welcome to this little hub of some of the best plant-based recipes that are not only good for your health, but will blow your mind with the unique flavours. I like to do things a little different in my kitchen rather than following traditional methods. By creating my own style of food it makes the cooking process so much more fun anyway! I love seeing peoples reaction when they take the first bite of my food. It literally makes me feel like I’ve been put in this earth to give others that simple pleasure, and to teach people that healthy CAN be DELICIOUS!!!
My personal favourite dishes are stir-frys and salads. I LOVE keeping it simple and LOVE an abundance of high fibre/high water foods because it works wonders on your digestive system. You don’t feel lethargic and heavy after eating a meal. You literally feel like bouncing around and taking on anything the day throws at you.
Despite how good my salads and stir-fry’s taste with all of the different flavours and textures (it’s seriously a masterpiece), many people are still reluctant to try healthy green food as it doesn’t lure them in quite like the classic comfort food favourites.
I’ve done something completely new this time around and created a plant-based mac’n’cheese. Except I’ve actually hidden the vegetables IN THE SAUCE. With each bowl you will be getting 1-2 servings of your vegetable intake for the day without even realising! This is flavoured with nutritional yeast and cheesy sauce mix to make it super satisfying. I can guarantee you’ll be hooked immediately.
No more feeling sluggish and icky after enjoying some ‘soul food’ I like to call it. This version of your favourite treat will change your life forever.
Yes, it requires some prep, but that’s all part of the most basic way we look after ourselves as human beings.
Don’t forget to tag me in your foodie pics online. I can’t wait to see what you whip up!
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I’ve even included a cooking video to make it easy for you! ♥
Plant-Based Mac'n'Cheese
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Ingredients
- 1 Cauliflower
- 2 Carrots
- 1 c Cashews
- 500g Pasta (I used GF but you can also use chickpea for added protein)
- 1 c Peas
- 1 Tbsp High Quality Cooking Oil
- 4 Beetroot & Dairy-Free Feta Patties from The Cool Gardener
- 400g Cannellini Beans
- 1 1/2 c Soy Milk
- 3 Tbsp Nutritional Yeast
- 1 Tbsp Veggie Stock
- 1/2 c Angel Food Cheesy Sauce Mix
- 1 tsp Smoked Paprika
- 1 tsp Oregano
- Salt and Pepper To Taste
- Bunch Of Fresh Herbs For Garnishing
Instructions
- Cut the cauliflower and carrots into large chunks and add to a large pot along with the cashews. Boil on high heat until soft.
- Cook the pasta on the stovetop in boiling salted water until soft in the middle. 5 Minutes before it’s ready, add the peas.
- Pan-fry the beetroot patties in a dash of oil, turning until golden and crunchy on each side.
- Drain the pasta and peas in a sieve or colander. Rinse under hot water then transfer to a serving bowl.
- Remove the beetroot patties from the pan and let cool.
- Add the cauliflower and carrot mix to a food processor in batches, along with the cannellini beans, soy milk, nutritional yeast, veggie stock and cheesy sauce mix.
- Blend until a smooth creamy texture is formed and stir well so the batches combine and have an even taste. Pour over the pasta and gently mix to coat.
- Sprinkle with smoked paprika, oregano, salt and pepper. Cut the beetroot patties in half and place on top in the centre facing upwards. Garnish with fresh herbs.
- ENJOY!!!
- PS – This sauce mixture makes triple the amount of pasta. Simply put the extra sauce into an air-tight container and store in the freezer. That way next time you want a simple meal, you only have to cook the pasta without all the prep involved. Efficiency with cooking larger batches will save you time and energy in the future!!!
This recipe is featuring Beetroot Patties from The Cool Gardener.
The other products I also used to create this beautiful dish were Angel Food (dairy-free cheese) and Cocavo (coconut/avocado cooking oil).
