3/14/2024 0 Comments Vegan roux for mac and cheese![]() Sauce or Seasonings: Some faves include Old Bay, crushed red peppers, spicy salsa or better yet….Sriracha! I’m a sucker for adding a little heat anywhere I can.Veggies: I’m obsessed with adding baby peas to my dish but chopped broccoli or even spinach would be delish. There are so many different methods to make vegan mac and cheese taste better than the real thing and so many products on.Reheat in the microwave or on the stovetop over medium-low heat until hot, adding more dairy-free milk as needed to thin. Store cooled leftovers in the refrigerator for up to 1-2 days (not freezer friendly). Proteins: veggie dogs or vegan sausage links are my fav but feel free to experiment. Option to garnish with vegan parmesan cheese and red pepper flakes.Serve as is or feel free to stir in any of your desired mix-ins, such as: And since the sauce is naturally gluten-free, why ruin a good thing? I used Banza pasta which is made from chickpeas so I get 2x the protein, 4x the fiber and the confidence knowing that it’s produced in a dedicated gluten-free, wheat-free, soy-free, egg-free, and nut-free facility. Speaking of pasta, now is the time to add your favorite cooked pasta to our sauce! Use whatever shape you like but I love using shells! There’s just something about how all that cheesy goodness fills the cavity of each shell, making every bite more magical.
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