I wish I’d taken a picture of this dish because it was, honestly, the best mac and cheese I’ve ever made – and it was cheese-less!!
Hard to believe something with no “real” cheese could be SO GOOD, but this recipe had it all! Creamyness, richness, bold flavours- the works!
Anyway, here’s the recipe:
1 pkg. quinoa pasta (cooked)
1 container Nona vegan cheese sauce (Perfect for Vegans and Vegetarians alike!)
1/3 cup nutritional yeast
A whole can diced tomatoes
1 tbsp. fresh basil, chopped
1 cup chopped spinach
Fresh ground pepper and sea salt
2 stalks celery
2 cloves fresh garlic, minced
1/3 cup daiya cheese
** quinoa is a seed and not a grain so if you’re on a GF diet, you can have your pasta. It boasts 13g of protein per serving so it will keep you feeling full for a lot longer than the white stuff **
Cook the quinoa pasta for 6 minutes. Drain and set aside.
In a small frying pan, cook the chopped onion and celery in a bit of coconut oil and set aside.
Add the pasta, onion and celery mixture, and all other ingredients into a glass baking dish. Stir well and cook at 400 degrees for about 30 minutes
Serve with a side salad. Delish!!