Vegan Macaroni and Cheese Recipe – The Ultimate Soul Food
2 cups of butternut squash (steamed or roasted)
1 clove of garlic (roasted)
2 tablespoons of cornstarch
1 cup of soy milk (or coconut milk, almond milk, etc.)
1 tablespoon of canola oil
3 teaspoons of mustard
1 teaspoon of onion powder
1 tablespoon of lemon juice
1 cup of nutritional yeast
1.5 teaspoons of sea salt
1/2 a pack of macaroni noodles
3 cups of sliced Brussels sprouts
1 tablespoon of olive oil
1 teaspoon of red chili flakes
Preheat the oven to 375 degrees Fahrenheit.
Mix the arrowroot with 1/3 cup of milk until you have a smooth mixture. Set it aside.
Heat canola oil in a sauce pot, then add in mustard, lemon juice, onion powder, sea salt, nutritional yeast and 2/3 cup of milk. Whisk.
Stir in the arrowroot mixture and whisk over medium heat for approximately 3 minutes until you have a thick sauce.
Cook macaroni noodles until soft, then strain and pour the noodles into a baking dish.
Blend the sauce, butternut squash and roasted garlic until smooth. Season with salt and yeast to taste.
Pour the sauce over the macaroni and stir until the sauce thickly coats every piece.
Mix the sliced Brussels sprouts with olive oil and a sprinkle of salt, and then spread the sprouts evenly over the macaroni. Sprinkle red chili flakes on top.
Bake for twenty minutes.
Enjoy hot! This one’s loved even by many vegan celebrities.
Vegan Chocolate Pumpkin Pie Recipe
1 can of pureed pumpkin
1 teaspoon of pure vanilla extract
1 teaspoon of cocoa powder
1/4 teaspoon of salt
1 cup of chocolate chips
sweetener to taste
1 pie crust
Melt the chocolate.
Mix the pureed pumpkin, vanilla extract, cocoa powder, salt and chocolate chips in a blender or food processor until it is smooth.
Add sweetener to taste and continue blending.
Pour the mixture into a pie crust.
Refrigerate for several hours until completely chilled. The longer you refrigerate the pie, the firmer it will be.