This dairy-free mac and cheese is everything you love about homemade mac and cheese. The sauce is rich, creamy, not too thin, and not too thick; it's just right. The addition of vegetables, especially mushrooms and bell peppers cooked in plenty of spices, amplifies the flavors even more.

Mac and Cheese With Mushrooms, Peppers, and Spinach [Vegan, Gluten-Free]

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Serves

6

Cooking Time

40

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Ingredients

For the Mac and Cheese:

  • 1 medium onion, sliced
  • 2 cups bell peppers, sliced
  • 2 cups Baby Bella mushrooms, sliced
  • 6 cups fresh spinach or spinach blend
  • 6 garlic cloves, chopped
  • 2 tablespoons olive oil
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon your favorite spice blend
  • 1 teaspoon chipotle powder
  • A few dashes of black pepper
  • 1/2 teaspoon smoked paprika
  • 1 1/2 cups gluten-free pasta

For the Cheese Sauce:

  • 1 tablespoon vegan butter
  • 1 tablespoon rice flour
  • 1 1/2 cups almond milk
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 4 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
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Preparation

  1. Slice up the vegetables and chop the garlic. Heat the olive oil on medium-low in a large non-stick pan.
  2. Add the seasonings and sauté for 2-3 minutes to release their flavors. Add the garlic and sauté for about 2 minutes. Add the rest of the vegetables, one at a time, and sauté for about 5 minutes after each addition (onions, then peppers, etc...) Set aside.
  3. To make the sauce, melt the vegan butter in a small saucepan over low heat.
  4. Whisk the flour and milk together in a small bowl. Stir the milk mixture into the saucepan and add the rest of the ingredients. Turn the heat up a little and cook and stir for about 5 minutes, or until the sauce starts to thicken. Set aside.
  5. Boil a few quarts of water and cook the pasta according to package directions. Drain and stir into the sauteed veggies. Stir in the sauce. Heat on low for a few minutes before serving.
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Nutritional Information

Per serving, about 239 g: 198 calories (72 calories from fat) | 8.0 g fat (12%) (1.3g sat, 0.0g trans) | 0 mg cholesterol (0%) | 303 mg sodium (13%); 26.3 g carbohydrates (9%) | 4.3 g fiber (17%) | 6.7 g protein | Vitamin A 47% | Calcium 16% | Vitamin C 100% | Iron 14% | Potassium 17% Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.