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  • Prep-time: / Ready In:
  • Makes 8 casseroles

Potato flour, nutritional yeast, and roasted red peppers form the base of a surprisingly cheesy dairy-free sauce in these mini vegan mac and cheese casseroles. Juicy green peas add bursts of earthy sweetness throughout the creamy noodles while savory miso breadcrumbs create the perfect crispy topper. Each adorable ramekin is stuffed to the brim with this adult version of a childhood favorite and baked until the sauce gets bubbly and gooey. Enjoy this dish fresh out of the oven to satisfy your nostalgic cravings for a comforting bowl of cheesy pasta.

For more vegan mac and cheese recipes, check out these tasty ideas:

Ingredients

  • 4 cups dry whole wheat macaroni
  • 1 cup frozen or fresh green peas
  • 1 ½ cups unsweetened, unflavored plant-based milk
  • ⅔ cup + 1 tablespoon nutritional yeast
  • ⅓ cup potato flour
  • ¼ cup jarred roasted red pepper
  • 2 tablespoons oat flour
  • 1½ tablespoons white wine vinegar
  • 1½ teaspoons dry mustard
  • ½ teaspoon garlic powder
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • ⅓ cup bread crumbs (preferably coarse)
  • 1 teaspoon white miso paste

Instructions

  1. Preheat oven to 375°F. Cook macaroni according to package directions, adding peas the last 2 minutes of cooking. Drain; return macaroni and peas to pot.
  2. In a blender combine milk, ⅔ cup of the nutritional yeast, and the next six ingredients (through garlic powder). Cover and blend until smooth. Season with salt and black pepper. Add to macaroni mixture; stir well. Taste and adjust seasoning.
  3. Arrange eight 12-oz. ramekins on a baking sheet. Spoon macaroni mixture evenly into ramekins.
  4. In a small bowl combine bread crumbs, miso, and the remaining 1 tablespoon nutritional yeast; massage with fingers until mixture has a crumbly texture. Sprinkle evenly over casseroles.
  5. Bake 20 to 30 minutes or until lightly browned on top. Let stand 5 minutes before serving.
  6. To store, let casseroles cool to room temperature; cover tightly with plastic wrap. Store in the refrigerator up to 3 days or freeze up to 1 month. Thaw at least 2 hours in the refrigerator. Bake, uncovered, in a 350°F oven about 20 minutes or until heated through.

Comments (3)

(5 from 1 votes)
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Sylvia Rocha5 days ago
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I’m looking forward to trying this, can i sub Quinoa flour for the Potato flour?

Dougas5 days ago
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Is there a replacement for white wine vinegar because I refuse wine…no alcohol.

Michelle Feller5 days ago
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I don’t have ramekins. Would you give a pan size, baking temperature, and time to bake in a bigger pan?

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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