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Mock Mac and Cheese

Vegeatarian and Gluten Free

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Makes 6 Servings

This dish might look like traditional mac and cheese. It also has some what of a cheesy flavor. However, it is completely dairy free. It gets it's creaminess from a sauce made entirely from vegetables, and it's nutty cheese-like flavor from nutritional yeast. It is a delicious dairy free alternative for those who are vegan or unable to have dairy in their diet.

Ingredients:

  • 1 pound:
    small pasta shells, slighlty undercooked and drained
  • 1 cup:
    sweet potatoes, peeled and cut in 1" cubes
  • 2 cups:
    yukon gold potaotes, peeled and cut in l" cubes
  • 1 cup:
    carrot sticks, diced
  • 1 cup:
    onions, chopped
  • 2/3 cup:
    nutrional yeast
  • 2 teaspoons:
    garlic powder, or to taste
  • 3 tablespoons:
    olive oil salt and freshly ground black pepper, to taste
  • 1 1/3 cups:
    panko crumbs, or gluten free panko Hungarian paprika, to garnish

Directions:

  • 1:

    Boil potatoes, carrots, and onion in a large pan of salted water until fork tender. Drain but reserve 1 1/2 cups of liquid.

  • 2:

    Place vegetables, yeast, garlic powder, olive oil, salt and pepper, and reserved water in a blender until smooth.

  • 3:

    Pour over shells and mix.

  • 4:

    Place in a casserole dish that has been buttered and dusted with 1/3 cup panko.

  • 5:

    Sprinkle with Panko and paprika. Bake in a 375°F oven for 20-25 minutes until panko is browned.

NOTE:

For a pescatarian version, stir in 2 steamed lobster tails cut into chunks or 1 large can of drained white albacore tuna before baking.