With this super chilly, very snowy weather we've been having lately, we were in need of a little comfort food. To us, that means mac and cheeze. Adding brocoli and cauliflower makes us feel better about eating mac and cheeze. Just kidding. It just tastes really good in there.
I never feel bad about eating mac and cheeze. Can't take those carbs away from me, nuh uh.
This is one satisfying meal in my opinion. Warm, creamy, and flavouful. When possible, I much prefer to use cheeze sauces that are made out of veggies and such compared to mixing a bag of store-bought dairy-free cheeze with milk.
Don't you just want to dig right in?
Broccoli and Cauliflower Vegan Mac and Cheeseadapted from Experiments in Veganism
Ingredients2 medium potatoes, diced in 3/4" pieces2 carrots, chopped ino 3/4" pieces1/2 cup water2 tbsp olive oil1/2 cup nutritional yeast1 tsp salt1 tbsp lemon juice1/2 tsp Better Bouillon Vegetable concentrate 1/4 tsp garlic powder
1 small head of cauliflower, cut into florets1 small head of broccoli, cut into florets
DirectionsBoil the carrots and potatoes in a large pot of water until easily pierced with a fork. Once they are ready, reserve 1/2 cup of the water and drain the rest.
While that is happening get your pasta boiling, too. Cook according to the package instructions and halfway through add the cauliflower and broccoli to save pots :)
Add all of the ingredients except the cauliflower, broccoli and (of course) the pasta to a blender and blend until smooth.
Mmmmm pour the sauceover the cauliflower, broccoli, and pasta, and enjoy!!