This is an exciting day! I’m sharing the black pepper cheesy mac and broccoli recipe from my friend Richa‘s second cookbook, Vegan Richa’s Everyday Kitchen.
This is a vegan cheese-esque mac with broccoli and seasoned aggressively (but tastefully!) with freshly-ground black pepper. And if you are familiar with Richa’s recipes, you already know that this one is healthy and flavorful and easy to customize!
Speaking of customization, that’s one of the biggest themes of the new cookbook and biggest departures from Richa’s first cookbook. The cookbook chapters are organized around sauces (or sets of sauces) with recipes for how to use them. This cheesy black pepper macaroni and broccoli comes from the “Deep Dishing” chapter which features a set of cheese analogues and complementary dishes.
Another example of a chapter structure is the “Sweet and Sour” chapter, which includes recipes like Teriyaki Tempeh, Kung Pao Lentils, and Crispy Sweet and Sour Tofu. The recipes are structured such that you could swap around the sauces and make Crispy Kung Pao Tofu, Teriyaki Lentils, and Sweet and Sour Tempeh instead. You get the idea!
Flipping through the cookbook for the first time I recognized about half of the recipes as previous favorites from Richa’s blog with the rest being new to me. In typical Richa fashion, everything is flavorful and delicious, with such tempting recipes as Chickpea Chilaquiles; Tiramisu Fudge Bars, and Buddha Bowl with Nacho-Spiced Sweet Potatoes. I truly believe all of the recipes are approachable and would be liked by people of all dietary persuasions.
Most recipes are accompanied with a beautiful photo. In my experience the prep and cook times were accurate as printed. I would have loved to see the cookbook concept come full circle by included some suggested meal plans or being more explicit about the sauce variations available for the various recipes. Thankfully this isn’t really a hindrance to enjoying the book, since in addition to being organized around sauces/styles it also includes a comprehensive index. Like Vegan Richa’s Indian Kitchen, this new cookbook will be a great addition to your cookbook shelf!
Back to the cheesy mac and broccoli. I’ve been doing this vegan thing for a while now and have seen many takes on potato-carrot “cheese” over the years.. As I talked about in my vegan baked mac and cheese recipe, I’m skeptical of the carrot in there and usually if I’m creating a recipe I go a different direction with it. My classic vegan mac and cheese contains no “orange thing” at all for that same reason.
For the purposes of science, I tried really hard to follow Richa’s recipe exactly; I was at least loyal to the potato and carrot base and it’s by far the best version of that that I’ve had yet. Richa expertly brings in other supporting ingredients to build a flavorful cheezy sauce that boasts a beautiful orange color and coats the macaroni noodles and broccoli perfectly.
Because of what I had on hand and my little preferences I made some other small changes. I used shallot instead of white onion; fish pepper (don’t worry, that’s just a type of pepper) from the CSA instead of green chile; grapeseed oil instead of olive; and extra broccoli! I also used Tinkyada brown rice macaroni.
Get your copy of Vegan Richa’s Everyday Kitchen today! I know it will become a well-loved cookbook in your home. PS, you can find my review and recipe from Richa’s first cookbook here!
Black Pepper Cheesy Vegan Mac and Broccoli
Ingredients
- 2 and 1/2 cups water (600 ml)
- 1 medium potato peeled and cubed
- 1/3 cup chopped carrots (50g)
- 4 cloves garlic chopped (or use 1 tsp garlic powder)
- 3 tbsp chopped onion (or use 1/2 tsp onion powder)
- 1/2 small green chile chopped (optional)
- 1 small tomato chopped
- 1/4 cup raw cashews (or macadamia nuts, or use pepitas for nut-free version)
- 2 and 1/2 cups chopped broccoli (225g)
- 1 tsp prepared mustard
- 2 tsp soy sauce or tamari (or coconut aminos for soy-free version)
- 4 tbsp nutritional yeast
- 2 tsp freshly-squeezed lemon juice
- 2 tbsp olive oil (omit for oil-free)
- 1/2 tsp paprika
- 1/2 tsp sriracha (optional)
- 3/4 tsp salt
- 1/4 tsp white pepper
- 1 and 1/2 tsp freshly-ground black pepper divided
- 10 oz elbow pasta cooked (gluten-free if necessary)
Instructions
- In a medium skillet over medium-high heat, combine the water, potato, carrots, garlic, onion, chile (if using), tomato, and cashews. Cover the skillet and cook 18 to 20 minutes, or until the potato is very tender. Let the mixture cool slightly.
- Meanwhile, bring a medium saucepan of water to a boil over high heat. Add the broccoli and cook for 2 minutes. Drain the broccoli and set aside. Alternatively, you can add the broccoli to the cooking pasta pot in the last two minutes.
- Combine the potato mixture (along with its liquid), mustard, soy sauce, nutritional yeast, lemon juice, oil, paprika, and sriracha (if using) in a blender. Blend for 1 minute, let the mixture rest for 1 minute, and blend again until smooth.
- Transfer the mixture to the saucepan over medium heat. Add the salt, white pepper, and 1/2 teaspoon of the black pepper, stirring to combine. Add some additional water to adjust the consistency if the sauce is too thick.
- Bring the sauce almost to a boil. Taste and adjust the seasonings. Add the elbow pasta and broccoli. Stir to combine, cover the saucepan, and cook for 3 minutes. Let the mixture sit for 2 minutes. Add the remaining 1 teaspoon black pepper. Sprinkle some more pepper on each serving, if desired.
Nutrition
I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
Ashley Goode says
This was really yummy. The black pepper is strong, so it may be a good idea to add a little at a time and taste. Really great texture, super creamy.
Renee says
I made this recipe and found the black pepper too overpowering. The sauce did have a good flavor but I had to add salt. I will try again with half the black pepper recommended.
Alan says
I made this last night. It is my new favorite Mac and Cheese recipe! I’m more of a tangy than hot guy so I skipped the pepper and added sauerkraut and a bit of vinegar instead. Can I stay away from the leftovers long enough to have them for dinner or will it be my breakfast? Could go either way! Thanks for sharing this.
Corrine says
I really like the Peanut Butter Chickpea Cookie Pie!
Marcy says
I love the one bowl pumpkin choclate muffins on the blog
Corrine says
The Peanut Butter Chickpea Cookie Pie!
Jess says
Mmmmm, her dal recipes! Delish! I can’t wait to try out the new recipes from the cookbook! Thank you for offering the giveaway.
Christine says
I loooove veganricha. I have her indian cookbook and it’s amazing. I have tried this recipe from her blog and it’s so great.
Mary Campbell says
I love the mixed bean dal, the baigan bharta, the spuds and cabbage. I’ve asked my husband for the new book for Christmas, but would love to win one before that.
Dianne's Vegan Kitchen says
Isn’t this book great? I made this recipe last week – it was amazing!
Karen D says
My favorite is Mango Curry Tofu
Steph says
I love the daal In her first book
jacquie says
I don’t think i have ever made any of her recipes. The fudge bars sound wonderful and I would love to win the cookbook and try them.
Michelle says
Her new book looks amazing. One of my favorite recipes is the black pepper Tofu with celery. Yum!
Mariah says
I have made so many of Richa’s recipes that I don’t have a favourite…so good! I make so many of her Indian recipes over and over.
Margaret Ovitt says
I had the cajun tofu bowl last night and it was excellent! Thanks Richa! I don’t know all of you do these amazing recipes, but thank you so much!
Bonnie says
I can hardly wait to try that Vegan Richa Mac and Cheese recipe, now that the cooler weather is here.
Elaine says
This sounds great, I’m trying it tonight!
Judith says
I am very excited about Richa’s new book. We’re having her Cajun Tofu Bowl tonight. Yum.
Lydia Claire says
STICKY GINGER SESAME TOFU AND VEGGIES is one we really like. =)
Deborah says
I can’t choose a favorite as all her recipes are delicious, but I love all the Indian ones, and who doesn’t love Mac’n Cheese? I hope I win, that would be lovely
Richa says
Thank you for reviewing the book Shannon! I can’t wait to see what all you cook from it! I changed around the organization a few times to fit in the set of meals and options. It was a tough one to figure out with the many cuisines and styles I was collecting for the book. Definitely try the brown chickpea (kala chana) jackfruit burger, the Makhani Pizza and Ethiopian dishes!
JAnet says
Hope to win!!! This mac &cheese recipe is good!!!