Vegan BLT Mac and Cheeze
User Reviews
5
6 reviews
Excellent
-
Cook Time
30 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
478 kcal
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Course
Main Course
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Cuisine
American
Vegan BLT Mac and Cheeze
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This BLT mac and cheese recipe from Vegan With a Vengeance by Isa Chandra Moskowitz is smoky, creamy and comforting—and totally vegan!
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Ingredients
For the cheeze
- 1 cup cashews soaked in water at least 2 hours or overnight
- 1 cup vegetable broth
- 3 tablespoons nutritional yeast flakes
- 3 lemon juice freshly squeezed, tablespoons
- 2 teaspoons Dijon mustard
- 2 teaspoons onion powder
- salt freshly ground
- black pepper freshly ground
For the Eggplant Bacon
- 1 pound eggplant
- cooking spray
- ¼ cup soy sauce or tamari
- 1 teaspoon liquid smoke
For the BLT Mac
- 8 ounces small shell pasta whole wheat, gluten free or any type
- 4 cups arugula baby
- 2 cups cherry tomato or chopped regular tomatoes, halved
- 1 Eggplant bacon see above, recipe
Instructions
To make the Cheeze
- Drain the cashews and place with all the sauce ingredients in a blender or food processor and blend away until completely smooth. Scrape down the sides with a spatula to make sure you get everything. Depending on the strength of your blender, this could take from 1 to 5 minutes. Taste for salt and pepper, keeping in mind that you want it just a little saltier than you think because it's going to be poured over all the other ingredients.
To make the Eggplant Bacon
- Preheat the oven to 425°F. Line two large baking sheets with parchment paper. Prepare the eggplant while the oven in preheating. Eggplants will vary in size, so if using baby eggplant that is 2 inches wide at its widest, just slice into ⅛-inch circles. If using large eggplants, first cut in half lengthwise, then slice the halves into ⅛-inch-thick half-moons.
- Spray the lined baking sheets lightly with cooking spray. Arrange the eggplant pieces in a single layer and spray lightly once more. Place in the oven and bake for about 8 minutes, keeping a close eye. Rotate the pans about halfway through baking.
- Remove from the oven and flip the slices. They should be browning and ready, and if any are slightly burnt, don't worry; just transfer them to a plate to cool. Return the remaining strips to the oven for about 3 minutes.
- Remove from the oven. The eggplant should be dark brown to burnt in some places, and yellowish white and tender in some places. Transfer to a plate to prevent further baking.
- Lower the oven temperature to 350°F. Mix the soy sauce and liquid smoke together in a large bowl. Dip the eggplant slices in mixture a few at a time and return to the baking sheet. Bake for about 3 more minutes, until heated through.
To make the BLT Mac
- Prepare the pasta according to the package directions. When the pasta is tender, drain it in a colander. Immediately place it back in the pot you boiled it in and stir in the sauce. Place the pot on low heat and stir for 3 minutes or so, until the sauce is thickened a bit and everything is deliciously creamy. Taste for salt again. Now toss in the arugula, tomatoes and eggplant bacon, leaving a little extra aside to garnish, if you like. Serve!
Nutrition Information
Show Details
Calories
478kcal
(24%)
Carbohydrates
69g
(23%)
Protein
20g
(40%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
8g
(40%)
Sodium
1100mg
(46%)
Potassium
1015mg
(22%)
Fiber
9g
(36%)
Sugar
11g
(22%)
Vitamin A
993IU
(20%)
Vitamin C
32mg
(36%)
Calcium
84mg
(8%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 478 kcal
% Daily Value*
| Calories | 478kcal | 24% |
| Carbohydrates | 69g | 23% |
| Protein | 20g | 40% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 1100mg | 46% |
| Potassium | 1015mg | 22% |
| Fiber | 9g | 36% |
| Sugar | 11g | 22% |
| Vitamin A | 993IU | 20% |
| Vitamin C | 32mg | 36% |
| Calcium | 84mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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