Description
Hidden veggie mac and cheese with roasted jalapeño, dairy-free cheese sauce, gluten-free pasta, and crunchy lentil topping.
Ingredients
Veggie Puree
1 medium russet potato, peeled and cubed
2 medium carrots, peeled and cut into 2 inch pieces
1/2 medium yellow onion (4 oz), quartered
1 medium jalapeño (whole for mild, halved for more heat)
1–2 tbsp olive oil
Pinch of salt
3/4 cup unsweetened oat milk
Pasta & Sauce:
12 oz gluten free brown rice elbows
3 tbsp olive oil
2 tbsp gluten-free flour
2 cups unsweetened oat milk
2 tsp garlic powder
1 tsp onion powder
1.5 tsp salt (start here, you will likely need more to taste)
1 tsp smoked paprika
1/2 tsp black pepper
1/4 tsp nutmeg
1.5 cups roasted veggie + jalapeño puree
1/2 cup dairy and nut free “cheddar”
1/3 cup nutritional yeast
Topping:
1 1/3 cup Lentil Telepathy’s Crunchy Toasted Cheddah Lentil Toppers
1/4 cup dairy and nut free “cheddar” cheese, shredded
Fresh parsley, cilantro, and/or chives, chopped
Instructions
1. Preheat oven to 425°F.
2. Toss potato, carrots, onion, and jalapeño with olive oil and salt. Roast 40 min, flipping halfway, until soft.
3. Remove seeds from jalapeño if desired, we blended whole. Blend roasted vegetables until smooth, adding 3/4 cup unsweetened oat milk. Measure out 1.5 cups puree.
4. Cook until just under al dente in salted water (2-3 minutes less than package instructions). Drain.
5. Heat olive oil in a pan. Whisk in gluten-free flour 1–2 min. Slowly whisk in oat milk until smooth and slightly thickened.
6. Add seasonings. Stir in roasted puree. Melt in dairy free cheddar and nutritional yeast until creamy.
7. Mix pasta and sauce in an oven safe dish. We used a 3.5 qt. braising pan, but you can also use a 9×13 baking dish.
8. Top with 1/3 cup Lentil Telepathy’s Crunchy Toasted Cheddah Lentil Toppers and 1/4 cup dairy and nut free “cheddar”.
9. Bake at 350°F for 20–25 min. Bring to a broil and cook for 3-6 minutes until the top browns slightly.
10. Let cool slightly. Top with a generous serving of crunchy lentils and fresh herbs before serving.
- Prep Time: 10 minutes
- Cook Time: 85 minutes