I think that what I most liked about them was the texture and of course flavor. But when I grew up, learned about nutrition and decided to have a vegan lifestyle I forget about that childhood dish. Until one day, that scrolling through the Instagram I found a recipe about vegan mac and cheese!!! I was sort of new to this lifestyle and did not know how easy is to make vegan cheese. So that knowledge stayed there until, I kept seeing vegan mac and cheese frequently that I decided to make that warming childhood dish.
I read many recipes and they will vary between potatoes and nuts for the sauce and they will include milk, nutritional yeast or other coloring spices. So I ended up creating my own sauce based on potatoes, a little bit of carrots, onions, nutritional yeats and many spices (sea salt, garlic, turmeric, paprika and curry).
The result was this perfect, creamy, cheesy and delicious vegan mac and cheese topped with kale and tomatoes. As my protein source I had tofú.
2oz dry elbows
For the sauce:
estimated 5 servings
10 baby carrots
1/4 cup nutritional yeast
1cup water (preferrably the same where you cooked the vegetables)
A pinch of sea salt
1/8 tsp paprika
1/8 tsp garlic
Vegetables to give color (tomatoes, kale)
For the sauce:
1- Boil the carrots, potatoes and onion until tender.
2- Once cooked, add them to a food processor and blend with the spices and water until achieving a cheesy saucy consistency.
3- Once done, set aside.
For the elbows:
1- Cook your elbows in water until al dente.
1- If consuming a protein source, you may cook it while the elbows are getting ready.
1- Drain the elbows and in that pot mix approx 1/3 cup of the sauce and incorporate the tofú and vegetables until everything is covered.
2- Transfer to the serving dish and enjoy!