This recipe encompasses all the things we love about delicious mac and cheese, plus some healthy attributes too!
It is plant-based, gluten-free, allergen-friendly, and has protein too! Using our instant vegan cheez mix makes this recipe super yummy and cheezy. Cheezy just like us ;-)
These mac and cheese cups are convenient enough to pack for the little ones' school lunches or serve as a fun weekend dinner.
READ MORE: How to pack a healthy bento lunch box for kids
- Quinoa gluten-free elbow pasta or any other gluten-free/normal elbow pasta (1lb)
- 1 package of firm tofu (drained)
- 8 oz package of shredded plant-based cheddar cheese
- 2 cloves of garlic
- 2 Tbs Vegan Cheez mix or nutritional yeast
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 2-3 large basil leaves
- 4 tablespoons of plant-based butter melted
- 1 cup gluten-free panko bread crumbs
- Splash of almond milk or coconut milk if needed.
- Tulip muffin cups
- Cook pasta as directed on the package and drain pasta once cooked.
- Preheat the oven to 400 degrees F and place tall muffin cups in a muffin pan.
- In the meantime blend tofu, garlic, nutritional yeast, salt, onion and garlic powder, and basil leaves in a food processor or high-powered blender until smooth.
- In a large bowl mix pasta and tofu mixture well. Add cheese and mix well. Add melted butter and mix. If super hard to mix add a splash of milk.
- Spray cups with oil before starting. Scoop generous portions into every muffin cup. You should only have a teeny bit left over. ( if using the larger muffin cups. If using small ones, just place leftovers in a baking dish and bake)
- Sprinkle bread crumbs on top of each “Mac and Cheez” Muffin. Drizzle the remaining 2 Tbs of butter over each muffin onto breadcrumbs.
- Place in oven and bake for about 20 min.
- These will keep well for a few days in the fridge.
WE THINK YOU'LL LIKE THESE RECIPES TOO
-v1660221401762.png?1800x1000)
-v1660221499864.png?1800x1000)
