One of those rainy day comfort foods, just like Mom would have made… had Mom understood you being a vegan. Creamy, tasty, hearty and perfect for a one pot meal. Made with olives and broccoli, this dish adds a new spin on an old favorite.

Vegan Mac n Cheese

You will Need:

• 1 Lb. Rigatoni Pasta (Whole Wheat works well.)
• 1 Lb. Broccoli (Cut into bite sizes pieces.)
• 1 Can Black Olives (Sliced into thick rings.)
• 1/2 Jar Green Olives, with Pimentos (Also sliced.)

mac n cheese vegetables

For the Cheese Sauce:

• 1/4 Cup “Butter” (Earth Balance works great.)
• 1/3 Cup Flour
• 3 Cups Soy or Rice Milk (Unsweetened!)
• 1/2 Cup Tofutti Sour Cream
• 1 Tbs. Nutritional Yeast
• 1/2 Tbs. Garlic Powder
• Salt and Pepper to Taste

Directions:

1. First, put on a pot of water for the pasta. Now, prepare all of your ingredients. Slice the olives and cut the broccoli (cut some stems, too!). You’ll want to steam the broccoli just until it is only slightly crunchy (about 2 1/2 – 3 minutes). When that’s done, sit it all aside. Give yourself time to make the cheese.


the vegan cheese

2. This sauce recipe has been done before, but here it is again. Start by melting the butter in a medium sauce pan. When the butter is fluid, add the flour and whisk in until it becomes a thick paste. Now add the soy/rice milk in stages and whisk until creamy after each stage. Remove from heat and slowly whisk in ‘sour cream’ and nutritional yeast. Now mix in the rest of the ingredients.
3. When the pasta is done, drain and add the olives and broccoli and then mix in the sauce. Add salt and pepper to taste. You can serve alone or with stewed tomatoes for an interesting variation. Enjoy!