Toddler-Approved Vegan Veggie Macaroni & Cheese
Tonight, I decided to make vegan macaroni and cheese with some Daiya shreds that I needed to use up, and of course, I decided to go at it without any prior experience or recipe research because that’s just more fun! (If I was a chemist I’d be dangerous, but luckily its just food so the worst that can go wrong is that the dog and cats are going to eat it.) To my surprise (phew), it actually turned out really tasty with lots of flavor and warm gooey, creamy cheese. In fact, everyone ended up having seconds! I used cheddar (yellow) shreds in my mixture and Italian (white) shreds as my topping, but if you only have one kind that would be fine also. I also want to mention that this isn’t the saucy kind of mac and cheese that you would make from a box, but more like the baked mac and cheese that my mom always made (makes but I no longer eat) with the whole cheese chunks.
- 4 cups cooked pasta
- 2 cups vegan cheese, shredded
- 3 tablespoons vegan cream cheese
- 1 cup broccoli
- 2 large collard green leaves
- 2 kale leaves
- 3 tablespoons leeks, diced
- 1/2 teaspoon sea salt
Preheat oven to 350 degrees. Steam greens, broccoli, and diced leeks in a covered pan, until tender. Tear up steamed greens and combine greens pieces, broccoli, and leeks with freshly cooked pasta. Grease and flour a 2.5 quart casserole dish. Put 1/3 of the veggie/pasta mixture into the casserole dish. In a small saucepan over medium heat, combine cream cheese and 1 3/4 cups vegan shredded cheese until thoroughly mixed. The cheese does not have to melt completely, as it will form a cheese ball. Spoon pieces of the gooey cheese mixture evenly over the pasta mixture in the casserole dish, using about half. Repeat with another layer of both pasta mixture and cheese mixture, and top with remainder of pasta mixture. Sprinkle remaining 1/4 cup of cheese and sea salt on top and place in oven for 15-20 minutes. Remove from oven and Stir. Enjoy!