Jerri Hastey’s Smoky Vegan Mac ‘n’ Cheese
1 sweet potato
8 oz. cremini mushrooms, sliced
2 tbsp. canola oil
½ tsp. liquid smoke
1½ tsp. salt, divided
8 oz. quinoa elbow pasta
¼ cup non-dairy butter, softened
¼ tsp. nutmeg
½ tsp. onion powder
1 tbsp. fresh lemon juice
1 cup unsweetened almond milk
1 tbsp. sriracha chili sauce
8 oz. nondairy cheddar cheese, shredded
Chives, for garnish
1. Heat oven to 400°. Pierce sweet potato several times with a fork. Place the sweet potato on a baking sheet lined with foil. Bake until tender, about 45 minutes. Remove skin from sweet potato and set aside.
2. In a mixing bowl toss together mushrooms, oil, liquid smoke and ½ tsp. salt. Place on a foil-lined baking sheet and cook for 10 minutes, stirring once. Remove from oven and set aside.
3. Lower oven to 350°. Cook pasta until al dente, about 8 minutes; reserve ½ cup pasta cooking water. Stir together sweet potato, pasta water, 1 tsp. salt, butter and next 6 ingredients until smooth. Fold in pasta and mushrooms and bake, covered, in a lightly greased 11-x-7-in. baking dish for 30 minutes. Remove from oven and let sit for 5 minutes. Sprinkle with chopped chives and serve.
Serves 6 to 8
Prep time: 15 minutes
Cook time: 1 hour 30 minutes
Per serving: 324 calories, 17g fat, 8g protein, 3g sugar, 3g fiber, 35g carbs