Creamy Vegan Truffle Mac with Crunchy Kale
Ingredients
Crunchy Kale
-
4
cups
chopped kale
-
1
tablespoon
olive oil
-
¾
teaspoon
garlic powder
-
¾
teaspoon
onion powder
-
to taste
sea salt and ground black pepper
Truffle Mac
-
2
teaspoons
olive oil
-
1
medium
leek (white and light green parts only)
-
2
cloves
garlic
-
¾
teaspoon
onion powder
-
¾
teaspoon
garlic powder
-
¾
teaspoon
paprika
-
1
medium
potato (peeled and chopped)
-
½
small
butternut squash (peeled and chopped)
-
1
small
zucchini (peeled and chopped)
-
1
medium
carrot (peeled and chopped)
-
to taste
sea salt and ground black pepper
-
1 ½
cups
vegetable stock or water
-
1
roasted red pepper
(from a jar)
-
½
cup
raw cashews (soaked for at least 2 hours and drained)
-
¼
cup
nutritional yeast
-
2
tablespoons
lemon juice
-
1 ½
tablespoons
light miso
-
2
teaspoons
grainy mustard
-
2
teaspoons
truffle oil
-
1
teaspoon
Tamari
-
1
lb
elbow pasta
Instructions
- Preheat the oven to 350°F and prepare a baking sheet with parchment paper for the kale.
- Toss the kale with olive oil, garlic powder, onion powder, salt, and pepper, then spread it on the baking sheet and bake for about 15 minutes until crisp.
- In a saucepan, heat olive oil and sauté leeks until soft, then add garlic, onion powder, garlic powder, and paprika.
- Add the chopped potato, butternut squash, zucchini, and carrot, season with salt and pepper, and pour in vegetable stock. Cover and simmer until the potatoes are tender.
- Transfer the cooked vegetables and broth to a blender, add roasted red pepper, drained cashews, nutritional yeast, lemon juice, miso, mustard, truffle oil, and Tamari, then blend until smooth.
- Cook the pasta according to package directions, drain, and return to the pot. Mix in the sauce and heat through if necessary.
- Serve the pasta in bowls and top with crushed kale.
Nutrition Facts (estimated)
Servings
4
Calories
450
Total fat
20g
Total carbohydrates
50g
Total protein
15g
Sodium
300mg
Cholesterol
0mg
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