Fully Loaded Cruciferous Mac & Cheese

Vegetarian

Vegan

Gluten Free

+ 3 More

Fats

Enhances blood oxygenation.

Beta Carotene

Supports muscle health.

B Vitamins

Boosts immune function

Creamy, protein-packed, and bursting with veggies, this dairy-free mac and cheese elevates comfort food. Quick to make, it's the perfect weeknight meal to boost your plant intake without sacrificing flavor.

Preparation Information

Total:

30m

Prep:

20m

Ingredients

250g 100% whole grain or bean pasta

4 cups chopped kale

2 cups diced tomatoes

1 cup carrots

¼ cup nutritional yeast or to taste

1 teaspoon paprika

1 teaspoon chilli powder

1 teaspoon garlic powder

1 teaspoon white miso paste

½ cup raw cashews

1 teaspoon ground turmeric

Nutritional Information

Protein:

14g

Carbs:

48g

Fats:

14g

Kcals:

420

Disclaimer

Fats

Enhances blood oxygenation.

Beta Carotene

Supports muscle health.

B Vitamins

Boosts immune function

Method

Cook the Pasta

Prepare the pasta according to the directions on the package, then set aside. Do not over cook, aim for al dente.

Sauté the Vegetables

In a large pan, sauté the kale, tomatoes, and broccoli until lightly cooked. Use 1-2 tablespoons of water at a time if needed to keep the veggies from sticking to the pan.

Prepare the Sauce

In a blender, combine the water, cashews, nutritional yeast, turmeric, black pepper, paprika, chilli powder, garlic powder, and miso paste. Blend until smooth.

Combine and Serve

Add the sautéed vegetables to the pot with the cooked pasta. Pour the cashew sauce over the mixture and stir well. Cook the dish lightly until the sauce warms up, then serve immediately.

Toppers

Keeping the dish vegan and topping with an extra helping of nutritional yeast tastes rich and nourishing - however, if you want a slightly more indulgent touch - try topping with mozzarella balls, a drizzle of extra virgin olive oil and grilling until melted.

Fully Loaded Cruciferous Mac & Cheese

Vegetarian

Vegan

Gluten Free

+ 3 More

Fats

Enhances blood oxygenation.

Beta Carotene

Supports muscle health.

B Vitamins

Boosts immune function

Preparation Information

Total:

30m

Prep:

20m

Ingredients

250g 100% whole grain or bean pasta

4 cups chopped kale

2 cups diced tomatoes

1 cup carrots

¼ cup nutritional yeast or to taste

1 teaspoon paprika

1 teaspoon chilli powder

1 teaspoon garlic powder

1 teaspoon white miso paste

½ cup raw cashews

1 teaspoon ground turmeric

Nutritional Information

Protein:

14g

Carbs:

48g

Fats:

14g

Kcals:

420

Disclaimer

Fats

Enhances blood oxygenation.

Beta Carotene

Supports muscle health.

B Vitamins

Boosts immune function

Method

Cook the Pasta

Prepare the pasta according to the directions on the package, then set aside. Do not over cook, aim for al dente.

Sauté the Vegetables

In a large pan, sauté the kale, tomatoes, and broccoli until lightly cooked. Use 1-2 tablespoons of water at a time if needed to keep the veggies from sticking to the pan.

Prepare the Sauce

In a blender, combine the water, cashews, nutritional yeast, turmeric, black pepper, paprika, chilli powder, garlic powder, and miso paste. Blend until smooth.

Combine and Serve

Add the sautéed vegetables to the pot with the cooked pasta. Pour the cashew sauce over the mixture and stir well. Cook the dish lightly until the sauce warms up, then serve immediately.

Toppers

Fully Loaded Cruciferous Mac & Cheese

Vegetarian

Vegan

Gluten Free

+ 3 More

Fats

Enhances blood oxygenation.

Beta Carotene

Supports muscle health.

B Vitamins

Boosts immune function

Preparation Information

Total:

30m

Prep:

20m

Ingredients

250g 100% whole grain or bean pasta

4 cups chopped kale

2 cups diced tomatoes

1 cup carrots

¼ cup nutritional yeast or to taste

1 teaspoon paprika

1 teaspoon chilli powder

1 teaspoon garlic powder

1 teaspoon white miso paste

½ cup raw cashews

1 teaspoon ground turmeric

Nutritional Information

Protein:

14g

Carbs:

48g

Fats:

14g

Kcals:

420

Disclaimer

Fats

Enhances blood oxygenation.

Beta Carotene

Supports muscle health.

B Vitamins

Boosts immune function

Method

Cook the Pasta

Prepare the pasta according to the directions on the package, then set aside. Do not over cook, aim for al dente.

Sauté the Vegetables

In a large pan, sauté the kale, tomatoes, and broccoli until lightly cooked. Use 1-2 tablespoons of water at a time if needed to keep the veggies from sticking to the pan.

Prepare the Sauce

In a blender, combine the water, cashews, nutritional yeast, turmeric, black pepper, paprika, chilli powder, garlic powder, and miso paste. Blend until smooth.

Combine and Serve

Add the sautéed vegetables to the pot with the cooked pasta. Pour the cashew sauce over the mixture and stir well. Cook the dish lightly until the sauce warms up, then serve immediately.

Toppers

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YourBiologyIsUnique.YourHealthApproachShouldBeToo.

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