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Quick Easy Stove Top Mac'n'Cheese

Tasty vegan comfort food with veggies & tofu cheez sauce

Stovetop Vegan Mac and Cheese

Stove Top Mac'n'Cheese: Quick easy healthy vegan comfort food, with veggies & low fat high protein Tofu Cheddar Cheez Sauce.

This recipe reminds me of the instant Kraft mac'n'cheese that my kids loved so much - only WAY healthier! But still comforting, easy, and tasty.

For convenience, I cook the veggies with the pasta, which I know is not THE most nutritious way, but it beats no veggies at all, and saves using another pot. Another option is adding frozen veg when the pasta is almost cooked.

Total prep & cook time: 30 min

4 Servings

Nutrition Data, 169g Serving: 275 cal, 53g carb, 3g fat, 85mg sodium, 5g fiber, 11g protein, low Cholesterol. Good source Vit A, B6, B12, Niacin, Folate, Thiamin, Riboflavin. Estimated glycemic load 32

Ingredients:

  • 8 quart saucepan, 1/2 filled with water
  • One half recipe Tofu Cheddar Cheez Sauce
  • 8 oz pasta or gf pasta: elbow macaroni, mini-penne, or shells
  • 2 - 3 cups chopped veg - carrots, broccoli, green beans, cauliflower go in the water with the pasta. Be sure to chop carrots small enough to cook quickly - thin slices or 1/2 inch cubes. Or use frozen mixed vegetables
  • Chopped spinach, kale, chard - or frozen peas or other frozen veg can be added to the pasta a few minutes before it has finished cooking
  • Optional: Minced fresh herb (basil, parsley, thyme or cilantro) or dried herb to taste
  • Optional: Salt and pepper to taste. Added salt is not included in the nutrition data for this recipe.
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Directions:

  1. Heat the water over high heat
  2. Make the sauce ahead, or while the water is heating
  3. Chop the veggies and set aside
  4. When the water boils, add hard veggies and pasta together. Bring back to a boil, then simmer until pasta is just tender (5 - 10 minutes, follow pasta directions)
  5. Add leafy greens or frozen veg in the last 2 minutes of cooking
  6. Drain the pasta and veg through a large colander
  7. Transfer pasta and veg back to the pot, and stir in the tofu cheez sauce
  8. Stir in optional herbs, salt & pepper to taste
  9. Serve immediately
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Recipe Tips:

Veggie 'done-ness' in this recipe depends on how long it takes the pasta to cook, what kind of veggies and how big or small they are chopped. If you want more precise results - and better nutrition, steam the veggies separately while the pasta cooks.

It takes more time, but it is easier to make the sauce ahead, even quite far ahead. It stores well in the fridge and it's worth doubling or tripling the recipe to make enough for 2 or 3 meals.

Boost the Protein: This recipe is high carb, but also surprisingly high in protein because of the tofu in the sauce. If you want more protein, add some beans, fried or baked tofu or tempeh, or veggie sausage with the sauce.

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