From Kraft to this, Mac ‘n’ “cheese” has always been my favorite
Tl;dr bomb plant based staple that is always a hit. You can hide practically any plants you want and even the pickiest people I’ve come across will love it.
Cheese sauce recipe: https://simpleveganblog.com/vegan-cheese
2 cups potatoes, peeled and diced, any potato will work, but Yukon Gold is the top choice for best results
1 cup carrots, peeled and diced
½ cup water
½ cup nutritional yeast
⅓ cup extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
I’ve used this as a base so many times over the years! It’s always a hit. This batch was leftover from some TVP “Philly steak” subs earlier in the week
Wegmans protein elbows pasta
I had like a third of an eggplant so I did equal parts cabbage, mushroom,squash, and broccoli to roughly match the eggplant portion. I chopped it all up very finely. Put that in grapeseed oil on low-medium heat with salt, pepper, red pepper flakes, a little bit of garlic powder, and a little bit of onion powder. You don’t want the fresh aromatics to overpower the cheese sauce. After that was all nice and caramelized, I added two tablespoons of balsamic vinegar to add depth and a dash of sweetness as it evaporated away. Finally mix it all up and instant cheesiness! I was so excited I had to eat from the cheese bowl!