Vegan Mac-n-cheese with Green Peas

This is as simple as it gets. Vegan comfort food that even your kids will love. This mac-n-cheese has become a staple at our house because it's quick and easy. 

You could buy one of those boxed vegan mac-n-cheese meals, nothing wrong with that. I, honestly, use them when I'm short on time. I try to make this more than the boxed stuff just because we enjoy cooking as a family. 

This recipe is simply the old standard recipe I used to make before going vegan, veganized. I absolutely love taking a family recipe and making it vegan. It's a great way to prove that "anything you can make, I can make vegan!" Mac-n-Cheese is not the exception to that saying,  it's the proof that it's always true!

Looking for more great vegan recipes? Try my Sriracha Black Bean Burger, Buffalo Chic Pea Quesadilla, Stuffed Eggplant Parm , Baked Spinach and Artichoke Pasta , BBQ Tempeh over Southwestern Cauliflower "Rice" , & Triple Berry Cobbler

Recipe:

1 ( 1 lb.) box of pasta, cooked according to box directions & drained well.

3 Tbsp vegan butter 

3 Tbsp flour 

2.5 cups unsweetened plant milk 

1 tsp. yellow mustard 

3 slices of Chao creamy original cheese* 

4 slices of Daiya cheddar slices*

Salt, pepper and paprika to taste 

1 cup frozen green peas, thawed & warmed up in a microwave safe dish

Method:

1. Prepare you pasta according to the package and drain well.

2. In a large skillet, heat butter and flour over medium heat. Whisk constantly to prevent lumps. Cook 3-4 minutes, until well combined and "blonde" colored.

3. Add plant milk, salt, pepper, paprika and mustard. Whisk again to break up any lumps. Continue whisking occasionally until mixture comes to a boil and becomes thick. 

4. Add your cheese and stir until it all melts into a creamy cheese sauce. 

5. Toss pasta and green peas with your cheese sauce. Allow to cook a few more minutes until everything is heated throughly. 

6. Sprinkle with a little paprika before serving. 

Make 4-6 servings.

* If you don't have, or can't find, the Chao or Daiya I used in this recipe, use any combination & brands you like. Just make sure your cheese combination equals about 2 cups for this recipe. 

You can also use 1/2 - 3/4 cup of nutritional yeast in place of the cheeses I used in this recipe. It will not be as creamy, but the flavor will be similar. 

Deliciously Sweet Beet & Apple Juice

I have STRUGGLED to like beets. I need to like them. They are really good for your body, especially when you have problems with inflation in your joints, like I do. 

I have been on a "quest" to enjoy this red, beautiful veggie. I have tried different juices, pickled beets, and even beet salads.. hated them all equally. 

Today, finally, I tried a beet juice that I loved! My oldest daughter, Britani, made me a pitcher of beet juice and insisted I try it.  I did so, only out of love for my daughter. I was so pleasantly surprised! It was sweet and delicious! My daughter is a genius. This is her recipe for really good beet juice ( never thought I would publish those words!)

Looking for more refreshing vegan recipes? Try my Mediterranean Hummus Pizza, Black Bean Salad W/ Crispy Polenta, Blueberry Oatmeal Breakfast Cookies, Turkish Stuffed Grape Leaves, Black Eyed Pea Salad, Green Citrus Smoothie, Summer Berry Cobbler, Kale & Almond Pesto, Mediterranean Cucumber Salad, & my Basic Marinara Sauce

Recipe:

3 whole organic beets, chop off tops and roots. Cut into pieces. 

3 honey crisp apples, cored & chopped 

Method:

Put your beets and apples into your juicer.

Strain using cheese cloth, if desired.

Serve cold. 

Buffalo Chic Pea Quesadilla

I made this teice today because I loved it so much & it's so EASY!! I think this is my new "I need something quick" meal. 

This recipe is so easy, even a kid could make it (with supervision, of course). 

Looking for more great vegan Mexican style recipes? Try my Black Beans over Crispy Polenta, Vegan Taco Tuesday, Baked & Loaded Burritos, Baked Enchiladas, White Bean "Queso" Dip, Buffalo Jackfruit Quesadillias, Caribbean Burrito, Cheezy Stuffed Jalepenos, Enchilada Pasta, Jalapeno Popper Dip, Protein Power Burrito & Mexican Lasagna

Recipe:

2 (15 oz.) Cans of chic peas, drained  **(keep that liquid! You can freeze aquafaba  (chic pea brine) to use as a vegan egg replacer later. 3 Tbsp = 1 egg)**

Buffalo sauce 

Vegan butter

Flour Tortillas 

Vegan cheddar style shreds 

Vegan ranch

Method:

1. Smash your chic peas in a bowl and add buffalo sauce. Mix well.

2. Butter one side of your flour tortilla. 

3. On the opposite side of the butter, cover 1/2 your flour tortilla with your smashed chic peas. 

4. Top chic peas with vegan cheddar style shreddedcheese and a drizzle of vegan ranch. 

5. Fold tortilla in half.

6. Place your quesadilla in a skillet over medium heat.

7. Cover skillet while your quesadilla is cooking to make sure your cheese throughly melts & your chic pea filling is warmed completely. 

8. Brown quesadilla on both sides

9. Remove from skillet and use a pizza cutter to quarter your quesadilla. 

10. Serve with additional vegan ranch for dipping. 

Makes 4 quesadillas. 

Mushroom Egg Rolls

My children LOVE Chinese food, especially egg rolls. Tonight was Chinese take out night at home. I made Sriracha Roasted Tofu with Rainbow Veggies , miso soup with Ramen noodles added and these easy egg rolls for dinner. We all ate with chopsticks and enjoyed a Chinese meal at home. 

These egg rolls are so easy to make. You could definitely serve them as an appetizer or to accompany your favorite Chinese food. 

Look for more great Vegan recipes? Try my Italian Roasted Tempeh W/ Whole Garlic Cloves, Vegan Family Breakfast, Portobella Philly & Cheeze, Three Cheeze Baked Ziti, Jalapeno Popper Dip, Super Bowl Party Appitizers, & Orange Creamcicle Cupcakes

Recipe:

1 ( 14 oz.) Bag of Cole Slaw veggies... (if you can't find these, use 4 cups shredded cabbage and carrots)

8 oz. Finely chopped mushrooms 

1 Tbsp. soy sauce 

1 Tbsp. avocado oil ( any oil will work)

1 Tbsp. sesame seeds 

1 tsp. ground ginger

Oil to fry

8 (egg free) egg roll wrappers 

Method:

1. Heat Cabbage, carrots, mushrooms, soy sauce, avocado oil, sesame seeds, and ginger in a non stick pan over medium high heat until tender 

2. Heat frying oil in a skillet over medium heat. 

3. Place 1/8 of the filling in the middle of an egg roll wrapper. 

4. Fold both sides in and then roll up like a burrito. Seal the end with a little water.

5. Repeat until you have 8 egg rolls. 

6. Place egg rolls carefully in your heated oil & fry until golden brown. 

7. Let egg rolls cool on a paper towel for a few minutes before serving. 

Makes 8 egg rolls.  

Enchilada Pasta

It's a COLD and icy night here in North Carolina. It was so cold today that I was late this morning because my garage door was frozen closed (the first time that's ever happened to me). It's cold, icy, dark, kids are out of school and I'm tired of looking at my house. Time to add a little warmth and excitement to our night. After a long day at work, the last thing I want to do is spend over an hour cooking enchiladas, but that was the request from my family tonight. It's time to compromise. This dish is my quick and easy compromise... 

Looking for more easy Vegan pasta ideas? Try my Hearty Spaghetti, Mac-n-cheese with Chipotle Lentils, Butternut Macaroni, Lemon & Garlic Pasta with Tempeh & Broccoli, Baked Spinach & Artichoke Pasta, 3 Cheeze Baked Ziti, & Kale & Almond Pesto Pasta

Recipe:

2 cups frozen beefless crumbles*

1 (7 oz.) bag frozen peppers and onions 

1 cup chopped fresh kale 

1 packet taco seasoning**

Salt and Pepper to taste 

Chili powder to taste

1 (10 oz.) can tomatoes with green chilies, drained

1 (15 oz.) can of black beans, drained and rinsed 

1 (10 oz.) can enchilada sauce 

1 (1 lb.) box of pasta

2 cups 5 minute vegan cheese sauce

Method:

Cook pasta according to package directions. Drain well.

While pasta is cooking, cook beefless crumbles*, frozen peppers and onions, and kale over medium heat until tender. ( no need to add oil).

Add taco seasoning**, chili powder, tomatoes and black beans. Cook an additional 5 minutes. 

Stir in 1/2 can of enchilada sauce.

Toss pasta, beefless crumbles mixture and vegan cheese sauce together.

Before serving, garnish each bowl of pasta with remaining enchilada sauce. 

Makes 4 - 5 servings. 

* you can substitute diced mushrooms or TVP for beefless crumbles.

** to make your own taco seasoning, use 1 tsp. Cumin, 1 tsp. Paprika, 1/2 tsp. Garlic powder, & 1/2 tsp. Onion powder.

Vegan Vegetable Fried Rice

My kids LOVE Chinese food. They go eat it every Sunday with their Grandma... it's their "thing". Tonight my son asked me to recreate one of his favorites, fried rice.

We started out making rice and scrambled tofu and went from there. It worked out perfectly! We made a few of my Mushroom Egg Rolls  and Gardein orange chick'n to pull it all together. The results were 2 thumbs up from the kids & my husband. Clean plates are always a great sign!

Looking for more great vegan recipes? Try my Buffalo Tempeh over Cheezy Grits, Turkish Stuffed Grape Leaves, Lemon Orzo Soup, Caribbean Burritos, & Lemony Cucumber Salad

Recipe:

1 Tbsp vegan butter 

1 package extra firm tofu

2 Tbsp nutritional yeast 

1 tsp. turmeric 

1 tsp. garlic powder 

1 tsp. paprika 

Black salt  (or regular salt)

Pepper 

2 cups vegetables, diced small

4 cups prepared rice

Soy sauce or coconut aminos to taste

Method: 

Melt butter in a deep, nonstick, skillet over medium heat.

Crumble tofu into small pieces.

Add tofu, vegetables, nutritional yeast, turmeric, garlic powder, paprika, salt and pepper to skillet.

Increase heat to medium high. 

Cook tofu about 8 minutes, until vegetables are tender.

Add Rice and soy sauce to tofu.

"Fry" rice an additional 5 minutes, until slightly browned. 

Makes 6 servings. 

Garlicky Kale and Sausage Pasta

This pasta dish came from a night cooking with my son. I was going to make a (boring) tomato sauce to go with our pasta and Tofurky Italian sausage. Mikey wanted a garlicky sauce and kale, so, we made it happen. 

We started out making a roux, like we would for mac-n-cheese. We wanted a sauce full of garlic and herbs that would be great with the kale. We also wanted it to be creamy like an alfredo sauce. This is our creation. It was easy, full of garlic, creamy, and perfect with kale.. just what we were looking for on this cold night.

Looking for more great vegan family meals? Try my Easy Sunday Dinner, Easy Red Beans & Rice, Portobella Philly Sandwich, Creamy Jackfruit Casserole & BBQ Tempeh over Southwestern Cauliflower "rice"

GARLICKY KALE & SAUSAGE PASTA:

Ingredients :

1 (1 lb.) box pasta

1 package of Tofurky Italian Sausage ,  cut into bite sized pieces*

4 cups chopped kale

3 Tbsp vegan butter 

3 Tbsp of flour

5 cloves of garlic, crushed 

3 cups unsweetened plant milk 

1/2 cup nutritional yeast 

1 Tbsp Italian seasoning 

Salt and Pepper to taste 

Paprika to garnish 

Method:

Cook pasta according to package & drain well.

Sautée Tofurky Italian sausage* & kale over medium heat until sausage is brown and kale is tender.

In a skillet over medium heat, melt butter and flour. 

Allow flour to cook throughly, then add garlic . Cook about 2 minutes. ( Don't allow garlic to burn.)

Add plant milk, nutritional yeast, Italian seasoning, salt and pepper. Whisk continously while milk comes up to a boil to avoid lumps in sauce.

Cook sauce an additional 5 minutes after it boils.

Toss sauce, sausage , kale and pasta together. Garnish with paprika before serving . 

Makes 5 servings . 

* You can use 2 cups chopped mushrooms if you don't want to use the Tofurky Italian Sausage.