With this super chilly, very snowy weather we've been having lately, we were in need of a little comfort food. To us, that means mac and cheeze. Adding brocoli and cauliflower makes us feel better about eating mac and cheeze. Just kidding. It just tastes really good in there.
I never feel bad about eating mac and cheeze. Can't take those carbs away from me, nuh uh.
This is one satisfying meal in my opinion. Warm, creamy, and flavouful. When possible, I much prefer to use cheeze sauces that are made out of veggies and such compared to mixing a bag of store-bought dairy-free cheeze with milk.
Don't you just want to dig right in?
Broccoli and Cauliflower Vegan Mac and Cheese
adapted from Experiments in Veganism
2 medium potatoes, diced in 3/4" pieces
2 carrots, chopped ino 3/4" pieces
1/2 cup water
2 tbsp olive oil
1/2 cup nutritional yeast
1 tsp salt
1 tbsp lemon juice
1/2 tsp Better Bouillon Vegetable concentrate - don't dissolve in water; it's there to lend flavour
1/4 tsp garlic powder
1 small head of cauliflower, cut into florets
1 small head of broccoli, cut into florets
Boil the carrots and potatoes in a large pot of water until easily pierced with a fork. Once they are ready, reserve 1/2 cup of the water and drain the rest.
While that is happening get your pasta boiling, too. Cook according to the package instructions and halfway through add the cauliflower and broccoli to save pots :)
Add all of the ingredients except the cauliflower, broccoli and (of course) the pasta to a blender and blend until smooth.
Mmmmm pour the sauceover the cauliflower, broccoli, and pasta, and enjoy!!