Ingredients:
3 C uncooked brown rice macaroni noodles
1 pkg gardein gluten-free beefless ground
1 tsp sunflower oil
1/2 onion, finely chopped
1 tsp chili powder
1 tsp cumin
1/2 tsp paprika
1/2 cup pasta water (reserved from cooking pasta)
double batch of our vegan nacho cheese sauce
1 green onion, finely chopped
1 vine tomato, diced
ground pepper to taste
Vegan Nacho Cheese Sauce:
Ingredients:
1 C peeled, cubed, cooked white potato
1/2 C peeled, cubed, cooked carrot
1/4 C sunflower oil
1/4 C non-dairy milk (can sub water)
2 tsp lemon juice
6 pickled jalapeño slices
3 tbsp jalapeño pickling liquid
1 tbsp tomato paste
1 1/2 tsp arrowroot flour/starch
1 tsp garlic powder
1 tsp onion powder
1 tbsp nutritional yeast
1/2 tsp sea salt
Directions:
Peel, cube and boil the potatoes and carrots in pot of water for approx. 10 mins. Drain them from the boiling water and add to a high-speed blender (like a vitamix or blendtec) immediately. If you cook the potatoes for too long they will become starchy and your sauce will not be smooth.
Add the remaining ingredients to the blender and combine until smooth. Your sauce may be hot enough to serve immediately, if you're in a rush, or heat it up in a small pot to thicken it slightly before pouring over whatever food you want to make cheesier! How about chips, chili, broccoli, or cauliflower for starters. Go wild!
Macaroni Skillet Directions:
While your noodles are cooking in a pot of boiling salted water heat a large cast iron skillet over medium heat and add sunflower oil and onions. Sauté for a couple of minutes until soft.
Then add chili powder, cumin, and paprika and sauté for another minute. Then add the beefless ground to the pan and continue to stir frequently until it starts to brown and cook through. A couple minutes If the pan starts to get dry and the beefless ground is sticking at all just take a ladle full of the pasta water and add it into the pan. It helps kind of get things juicy with the spices as well.
Once the pasta is cooked to al dente drain it and add it into the skillet and toss with the nacho cheese sauce as well as ground pepper. You may want to reserve a small amount of cheese sauce for reheating leftovers or to serve extra at the table.
Top with green onion and diced tomato and serve immediately!
RECIPE: www.hotforfoodblog.com
Source: Hot For Food
http://www.hotforfoodblog.com/recipes/2016/2/23/macaroni-skillet
3 C uncooked brown rice macaroni noodles
1 pkg gardein gluten-free beefless ground
1 tsp sunflower oil
1/2 onion, finely chopped
1 tsp chili powder
1 tsp cumin
1/2 tsp paprika
1/2 cup pasta water (reserved from cooking pasta)
double batch of our vegan nacho cheese sauce
1 green onion, finely chopped
1 vine tomato, diced
ground pepper to taste
Vegan Nacho Cheese Sauce:
Ingredients:
1 C peeled, cubed, cooked white potato
1/2 C peeled, cubed, cooked carrot
1/4 C sunflower oil
1/4 C non-dairy milk (can sub water)
2 tsp lemon juice
6 pickled jalapeño slices
3 tbsp jalapeño pickling liquid
1 tbsp tomato paste
1 1/2 tsp arrowroot flour/starch
1 tsp garlic powder
1 tsp onion powder
1 tbsp nutritional yeast
1/2 tsp sea salt
Directions:
Peel, cube and boil the potatoes and carrots in pot of water for approx. 10 mins. Drain them from the boiling water and add to a high-speed blender (like a vitamix or blendtec) immediately. If you cook the potatoes for too long they will become starchy and your sauce will not be smooth.
Add the remaining ingredients to the blender and combine until smooth. Your sauce may be hot enough to serve immediately, if you're in a rush, or heat it up in a small pot to thicken it slightly before pouring over whatever food you want to make cheesier! How about chips, chili, broccoli, or cauliflower for starters. Go wild!
Macaroni Skillet Directions:
While your noodles are cooking in a pot of boiling salted water heat a large cast iron skillet over medium heat and add sunflower oil and onions. Sauté for a couple of minutes until soft.
Then add chili powder, cumin, and paprika and sauté for another minute. Then add the beefless ground to the pan and continue to stir frequently until it starts to brown and cook through. A couple minutes If the pan starts to get dry and the beefless ground is sticking at all just take a ladle full of the pasta water and add it into the pan. It helps kind of get things juicy with the spices as well.
Once the pasta is cooked to al dente drain it and add it into the skillet and toss with the nacho cheese sauce as well as ground pepper. You may want to reserve a small amount of cheese sauce for reheating leftovers or to serve extra at the table.
Top with green onion and diced tomato and serve immediately!
RECIPE: www.hotforfoodblog.com
Source: Hot For Food
http://www.hotforfoodblog.com/recipes/2016/2/23/macaroni-skillet
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