I have a brilliant recipe for you today that is not only extremely delicious but also helps you sneak in some servings of those vegetables you’ve been neglecting this winter . Plus, it’s dairy-free and vegan so there will be no upset tummies after enjoying
one three servings of this meal.
Cauliflower & Brussels Sprout Mac ‘n Cheese (serves 2 as side, 1 as meal)
3/4 cup cauliflower, chopped
~8 Brussels sprouts, quartered
1/4 cup nutritional yeast
1/4 cup flour
1 tsp salt
1/4 tsp garlic powder
1/4 tsp mustard seed
1 cup water
1 T Earth Balance or other vegan butter subst.
1-2 T sun-dried tomatoes
1 tsp bread crumbs
Chop sprouts and cauliflower and roast at 400 degrees for 20 minutes or until they become crispy.
While the veggies are in the oven, mix the dry ingredients (except for bread crumbs) in a saucepan, add water, and whisk until smooth. Add butter substitute and place pan over medium heat, stir frequently. Remove from heat once sauce thickens (approximately 5 minutes- it will get really thick).
Once veggies are done, carefully remove from pan and place in oven safe baking dish with sun-dried tomatoes. Pour cheeze sauce over veggies and sprinkle with bread crumbs. Bake another 5-10 minutes or until sauce is bubbling and then set oven to hi-broil for another 2 minutes.
Remove and serve
I enjoyed a little over 1/2 of the mac ‘n cheeze with some green beans that Ian brought home from Trotter’s To Go.
This was definitely one of my favorite meals of the week and set the tone for a nice, relaxing Friday night.
P.S. It was also boyfriend approved
Have a good one guys