Vegan mac-and-cheese with kale & mushrooms

Name: Vegan mac-and-cheese with kale & mushrooms
Cuisine: American
Ingredients: 4 cups dry elbow macaroni (or sub gluten-free noodles); 1pkg (1lb 3oz) Non-Gmo Organic Silken Tofu; 1/3 cup Nutritional Yeast Flakes; 1 tablespoon Granulated Garlic ( or 1–2 raw cloves- or 4–5 roasted garlic cloves ); 2 tsp kosher salt; 1 tsp black pepper; 2 tablespoons olive oil; 2–3 cups mushrooms roasted or pan sautéed (your choice on variety); 4–5 leaves kale, chopped

4 steps

Updated at: Thu, 17 Aug 2023 12:12:19 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Nutrition per serving

Calories2138.5 kcal (107%)

Total Fat59.1 g (84%)

Carbs290.6 g (112%)

Sugars19 g (21%)

Protein119.9 g (240%)

Sodium3992.1 mg (200%)

Fiber32.9 g (117%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

4 cupsdry elbow macaroni

or sub gluten - free noodles

19 ozsilken tofu

organic, non gmo

⅓ cupnutritional yeast flakes

1 tablespoonGranulated Garlic

or 1-2 raw cloves- or 4-5 roasted garlic cloves

2 tspkosher salt

1 tspblack pepper

2 tablespoonsolive oil

2 cupsmushrooms

roasted or pan sautéed, your choice on variety

4 leaveskale

chopped

Instructions

Step 1

Get pasta water boiling. Wash and chop kale. Chop and either sauté or roast mushrooms with a little olive oil and salt. Set aside.

Step 2

In a food processor, blend the silken tofu, yeast flakes, garlic, salt, pepper, oil.

Step 3

Boil and drain noodles according to directions on box. Place noodles back in the same pot and pour in the cheese sauce, gently warming over low heat.

Step 4

Add the sauteed mushrooms and kale. Toss and taste for salt. Adjust. Serve immediately or place in a baking dish, covered, and keep warm in an oven until ready to serve.

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