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Vegan Mac and Cheese with Kale
Eggplant and Baby Bok Choy Stir Fry
 
Serves 2 - 4    Vegan    Gluten Free
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Ingredients
  • 3 cups chopped lacinato kale leaves
  • 2 Tbsp. virgin coconut oil or other vegetable oil, divided
  • 8oz gluten free pasta such as rotini or elbows
  • 1/3 cup nutritional yeast
  • 2 Tbsp. cornstarch or arrowroot
  • ¼ tsp. salt
  • ¼ tsp. paprika
  • ¼ tsp. mustard powder
  • ¼ tsp. garlic powder
  • ¼ tsp. onion powder
  • ¼ tsp. turmeric
  • Pinch of cayenne pepper
  • 1 cup unsweetened almond milk
  • 1 Tbsp. sesame tahini
  • 1 Tbsp. fresh lemon juice
 
Preparation
  • 1. Heat a saute pan or frying pan over medium low heat and saute chopped kale in 1 tablespoon of the coconut oil until tender, about 10-12 minutes. Reserve.
  • 2. Heat a large pot of water to a boil. Add pasta, cook according to package directions until tender, and drain.
  • 3. Meanwhile, in a medium saucepan, stir together nutritional yeast, cornstarch or arrowroot, salt, paprika, mustard powder, garlic powder, onion powder, turmeric and cayenne.
  • 4. Place the saucepan over medium-low heat and whisk in almond milk gradually. Continue to whisk and cook until sauce is smooth and free of lumps and thickens slightly. In a small bowl whisk together tahini, remaining 1 tablespoon coconut oil and lemon juice and stir into sauce.
  • 5. Toss reserved pasta with nutritional yeast mixture and stir in reserved kale. Taste for seasoning and serve.