45 minutes or less/ a dozen ingredients or less/ All Recipes/ entrée/ sides

Vibrant Vegan Mac + “Cheese” with Brussels Sprouts

vegan mac and cheeseFriends, mac and “cheese” truly has no limits.

Vegan mac has been a wonder to me. I have tried everyone from a rich cashew-based “cheese” sauce to a creamy squash-based sauce.

carrot mac and cheese

This week I mixed things up a bit and threw a few new ingredients in my blender.

Cook up some pasta + let me introduce you to the most vibrant mac + cheese with brussels sprouts!

vegan carrot mac and cheeseThe base of this creamy mac + cheese is carrots and chickpeas. Carrots give the base an earthy, slightly sweet flavor, while the chickpeas create a creamy texture and adds lots of protein. And, to really take this dish to a new level, I sautéed up some brussels sprouts.

If you’ve ever wondered how make mac + cheese a little healthier, this recipe is for you. It is loaded with veggies, packed with nutrients, and loaded with protein to keep you going!

mac and cheese with brussel sproutsI hope you love my Vibrant Vegan Mac + “Cheese” with Brussels Sprouts! It is:

Super Creamy

Naturally Colorful

Packed with Flavor

Easy-to-Make

& Seriously Good For You!

chickpea mac and cheese

If you love this pasta recipe, you might also like my smoky sun-dried tomato pasta, butternut squash sage pasta, roasted red pepper and herbs pasta, or the best vegan mac and cheese.

If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!

easy vegan mac and cheese

Vibrant Vegan Mac + “Cheese” with Brussels Sprouts
 
Prep time
Cook time
Total time
 
If you’ve ever wondered how make mac + cheese a little healthier, this recipe is for you. It is loaded with veggies, packed with nutrients, and loaded with protein to keep you going! Say hello to the most vibrant vegan mac + cheese with brussels sprouts!
Author:
Recipe type: Entrée, Side
Cuisine: Gluten Free, Vegan, Nut Free
Serves: 4 servings
Ingredients
Mac + Cheese
  • 8 ounces gluten free elbow pasta (I used banza pasta)
  • 3 large carrots, sliced into rounds
  • 1 15-ounce can chickpeas
  • 1 Tbsp. dijon mustard
  • 2 Tbsp. apple cider vinegar
  • ½ tsp smoked paprika
  • ½ tsp ground cumin
  • ½ tsp sea salt
  • big pinch black pepper
  • 1½ cup unsweetened plant-based milk (I used cashew milk)
Brussels Sprouts
  • 1 cup brussels sprouts—fresh or frozen
  • 1 Tbsp. coconut oil
  • pinch salt + pepper
Instructions
For the Mac + Cheese:
  1. Cook pasta according to package directions, drain, and set aside.
  2. Add carrots to a large pot, cover with water, and bring to a boil. Cook for about 10 minutes, or until carrots are fork-tender. Drain and add to blender.
  3. Add remaining mac + cheese ingredients to blender. Blend on high until a thick, creamy sauce has formed.
For the Brussels Sprouts:
  1. Heat oil in a large skillet over medium heat. Once hot, add brussels sprouts, salt and pepper. Sauté until brussels sprouts are dark and crispy on the outside—about 10 minutes
For Serving:
  1. Pour sauce over cooked pasta. Stir until combined. Gently toss in brussels sprouts.
  2. Serve immediately. Leftovers will keep refrigerated in airtight container for up to 5 days.
Notes
Nutrition information is a rough estimate of ¼ of the recipe.
Nutrition Information
Serving size: ¼ of the recipe Calories: 264 Fat: 6.2g Saturated fat: 3.2g Carbohydrates: 43.8g Sugar: 3g Sodium: 390mg Fiber: 3g Protein: 8.9g Cholesterol: 41mg

The Local Sprout

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