Mac N Cheese really isn’t supposed to be healthy, but this one is “healthier” — for one, it has vegetables in it! There are so many different recipes for vegan mac n cheese out there, but this has been my go-to recipe recently, so I thought I’d share it. It’s just the world-famous (maybe not world-famous, but who knows) VegNews recipe for vegan macaroni & cheese, but I replace the shallots with red (or yellow, if it’s all I’ve got) onions (because I’m not very fancy and don’t keep shallots around the house regularly) and the vegan margarine with olive oil (just to make it “healthier”). I also use brown rice pasta (Tinkyada is my preferred brand) and leave out the bread crumbs, so it’s gluten-free. Feel free to try it my way or try it the original way. Let me know what you think of it! And if you have a favorite vegan mac n cheese recipe, please share!
The broccoli in the photo is just broccoli steamed for five minutes and then tossed with a simple lemon-olive oil vinaigrette, minced garlic, and salt and pepper. It’s super easy and delicious! And the cherry tomatoes are locally-grown from a local farm — my favorite snack in the summer!