My kids like mac and cheese and I haven’t made a plant-based, dairy free, vegan version for them as I was afraid they wouldn’t like it. I usually make them Annie’s Mac and Cheese made with greek yogurt. I decided to take the leap and make it and they liked it! My oldest wanted more and actually complimented dinner multiple times. Like homemade mac and cheese I have made in the past I wanted to add a crunchy topping so I made a version of this with unhulled sesame seeds, hemp seeds, and granulated garlic.
Vegan Mac and Cheese Stuffed Peppers
Makes 6-8 servings
3-4 bell peppers, any color
16 oz noodles of choice
3/4c nutritional yeast
1/4c flour, all-purpose wheat flour or gluten-free all-purpose
2 TBSP corn starch
1 tsp sea salt
1/2 tsp granulated garlic
2c almond milk (used So Delicious Unsweetened Almond Milk Plus Protein)
1 TBSP extra virgin olive oil
1 tsp dejon mustard
sea salt and fresh ground pepper
Optional Crunchy Topping
1/2 tsp granulated garlic
2 TBSP unhulled sesame seeds
1/2c hemp seeds
Bring water to a boil in a pan for the noodles. Start grill or broiler for peppers. Make optional Crunchy Topping by pulsing granulated garlic, sesame seeds, and hemp seeds in a food processor until chopped and combine. Cut peppers in half and remove seeds. Grill peppers for a few minutes on each side. Set peppers aside to cool. Combine nutritional yeast, flour, corn starch, salt, and garlic in a sauce pan, whisk in milk. Drop noodles and cook according to package directions. Heat cheese mixture on medium until just boiling and simmer to thicken. Remove from heat and stir in oil and mustard. Drain noodles when done and return to pan, pour cheese sauce over noodles and mix together. Season with salt and pepper. Spoon mac and cheese into peppers and top with Crunchy Topping. Enjoy!
