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Black Pepper Cheesy Vegan Mac and Broccoli

From Richa: Potato-carrot cheese sauce is the thing these days. My version of this sauce is creamy, filled with vegetables, and loaded with black pepper. What makes this sauce different is the black pepper: add black pepper and then, when you think that should be enough, add some more. (From Vegan Richa’s Everyday Kitchen copyright © 2017 by Richa Hingle. Used by permission Vegan Heritage Press.)

Course dinner, Main Course, pasta
Cuisine dairy-free, gluten-free, vegan, vegetarian
Keyword cheesy vegan mac and broccoli
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Total Yield 4 servings
Calories Per Serving 434 kcal
Author Richa Hingle

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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 Facts
Black Pepper Cheesy Vegan Mac and Broccoli
Amount Per Serving (1 fourth recipe)
Calories 434 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 529mg 22%
Potassium 562mg 16%
Total Carbohydrates 77g 26%
Dietary Fiber 8g 32%
Sugars 4g
Protein 18g 36%
Vitamin A 54%
Vitamin C 108%
Calcium 6%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.