Great vegan recipes can be a little hard to come by – but not anymore! Thanks to the awesome people at by CHLOE, we've got our hands on their recipe for sweet potato mac 'n' cheese. Get ready to add a brand new vegan meal to your repertoire.
For the pasta
1 pound shell pasta
3 tablespoons safflower or other cold pressed vegetable oil
2 tablespoons vegan margarine
smoked paprika, as needed
For the sweet potato mac 'n' cheese sauce
1 pound roasted sweet potato, peeled and mashed slightly
1 cup raw cashew
3 cups water
2 teaspoons sea salt
1 clove garlic, minced
1 teaspoon mustard seed
2 tablespoons light brown sugar
¼ teaspoon cayenne pepper
For the shiitake bacon
1 pound shiitake mushrooms, stemmed and sliced ¼ in thick
¼ cup safflower or other cold pressed vegetable oil
1¼ teaspoons fine sea salt
½ teaspoon fine ground black pepper
In a large pot, bring 6 quarts of water up to a fill boil add ¼ cup salt. Cook pasta according to directions on the packaging, removing 1 minute early. Drain and rinse pasta in cold water to stop the cooking process. Add safflower oil and toss to coat.
To make the sauce:
Add all sauce ingredients to a high speed blender. Blend until smooth, about 7-9 minutes, at the highest speed.
For the shiitake bacon:
Preheat the oven to 325°F. In a large bowl, toss mushrooms with oil, salt, and pepper. Allow to marinate 30 minutes before cooking. Layout shiitakes in a single layer on a baking sheet and bake for about 30 minutes, until the steam disappears and the shiitakes are evenly browned. When ready, transfer to a paper towel lined dish to drain. The mushrooms will crisp as they cool.
To finish the dish:
Place the shell pasta in a pot with 1/4 cup of water, per cup of pasta. Bring to the boil to reheat pasta.
Add 1/3 cup of sauce per cup of pasta and 1 /2 tablespoon of vegan margarine per cup of pasta.
Allow all to cook together and simmer until sauce has thickened and enrobes the pasta.
Serve topped with smoked paprika and shiitake bacon.