Treat yourself to a plate of this restaurant-style mac & “cheese.” The recipe calls for lots of nutritious plant-based ingredients, such as turmeric, fresh herbs and coconut chips (plus some gourmet dairy-free cheeses!). Look for a high-quality truffle oil to bring out the maximum amount of flavor. Pair your mac with sliced “chicken-style” seitan and roasted vegetables for a truly balanced dinner.
Vegan Truffle Mac & “Cheese” with Coconut “Bacon”
Servings 5
Calories 950 kcal
Ingredients
- 2 Tbsp. plant-based butter
- 1 Tbsp. avocado oil
- 3 Tbsp. all-purpose flour
- 1/2 tsp. onion powder
- 1/4 tsp. garlic powder optional
- 1/4 tsp. paprika
- 1/8 tsp. ground turmeric
- 1/4 tsp. ground mustard
- 3 Tbsp. nutritional yeast
- 3 cups vegetable broth
- 8 oz. plant-based cheddar cheese
- 4 oz. plant-based mozzarella cheese
- 3 oz. plant-based parmesan cheese
- 3/4 tsp. Himalayan pink salt
- 1/2 box rotini penne, elbow or pasta of choice, cooked al dente & drained
- 2 Tbsp. truffle oil
- Freshly chopped Italian flat-leaf parsley for garnish
Coconut bacon
- 1 cup coconut chips not shredded
- 1 Tbsp. avocado oil
- 1 Tbsp. tamari
- 1-1/2 tsp. liquid smoke
Optional toppings
- 4 oz. plant-based cheddar cheese
- 4 oz. plant-based mozzarella cheese
- 1/3 cup panko bread crumbs
- 1/4 tsp. Himalayan pink salt
- 1/4 tsp. ground black pepper
Instructions
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Preheat oven to 350 degrees F. Line baking sheet with parchment paper and set aside.
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In mixing bowl, combine coconut bacon ingredients and mix until fully coated.
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Transfer coconut flakes to baking sheet and bake for 10 minutes. Remove from oven and cool.
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Increase oven temperature to 400 degrees F. Lightly grease ramekins or baking dish and set aside.
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In large skillet, melt butter with avocado oil and sprinkle in flour, mix until combined. Cook for 1 minute, then add onion powder, garlic powder, paprika, ground turmeric, ground mustard and nutritional yeast. Stir until fragrant, about 30 seconds.
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Slowly whisk in vegetable broth. Add cheeses and salt. Mix until melted.
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Transfer precooked and drained pasta into cheese sauce. Add truffle oil and mix until evenly coated.
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Scoop mac into ramekins or serving dish and top with panko and more cheese.
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Set oven to broil and cook until cheese starts to melt and top is golden brown. Remove from oven, garnish with coconut bacon and let cool slightly before serving. Drizzle with extra truffle oil and top with fresh parsley.
Recipe Notes
Order the ingredients you need to make this recipe at Vitacost.com!
Nutrition Facts
Vegan Truffle Mac & “Cheese” with Coconut “Bacon”
Amount Per Serving (1 g)
Calories 950
Calories from Fat 513
% Daily Value*
Fat 57g88%
Saturated Fat 23g115%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 12mg4%
Sodium 2432mg101%
Potassium 445mg13%
Carbohydrates 85g28%
Fiber 11g44%
Sugar 6g7%
Protein 23g46%
Vitamin A 783IU16%
Vitamin C 1mg1%
Calcium 312mg31%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.