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Sweet Potato Vegan Mac And Cheese With Mushroom Bacon
In a large bowl, make the marinade for the mushrooms by mixing together the tamari, balsamic vinegar, maple syrup, and liquid smoke. Add in thinly sliced mushrooms and toss to coat. Allow to sit in the marinade for 15 minutes-an hour. While mushrooms are marinating, steam the white sweet potatoes until softened, about 7-10 minutes. Once potatoes are steamed, add them into a blender with the nutrit. . .
Prep Time: 00:20
Cook Time: 00:30
1 portobello mushroom, thinly sliced
2 tablespoons tamari
1 tablespoon balsamic vinegar
1 teaspoon maple syrup
1/2 teaspoon liquid smoke*
Sweet Potato "Cheese" Sauce
1 1/2 cups white or orange sweet potato, peeled and diced if boiling/steaming, keep it whole if baking
1/4 cup nutritional yeast
1 1/2 tablespoon raw hulled tahini
2 tablespoons lemon or lime juice
1 teaspoon onion powder
1/2 teaspoon mustard powder
1/2 teaspoon garlic powder
1/4 teaspoon ground turmeric
1/2 teaspoon salt
pinch of black pepper
3/4 - 1 cup neutral tasting plant milk (nut-free milk if needed)
8 oz elbow shaped pasta
1 cup baby spinach
1In a large bowl, make the marinade for the mushrooms by mixing together the tamari, balsamic vinegar, maple syrup, and liquid smoke. Add in thinly sliced mushrooms and toss to coat. Allow to sit in the marinade for 15 minutes-an hour.
2While mushrooms are marinating, steam the sweet potatoes until softened, about 8-10 minutes. You could also bake the sweet potato- pierce it with a knife and wrap in foil, then bake for 50-60 minutes at 400F. Once potatoes are cooked and soft, remove skin if using a baked potato and add into a blender with the nutritional yeast, tahini, lemon or lime juice, onion powder, garlic powder, mustard powder, ground turmeric, salt, pepper, and plant milk. Blend until creamy and well combined. This makes a thick sauce so thin it out with a few more tablespoons of plant milk for a thinner sauce if desired.
3Bring a large pot of water to boil and cook pasta according to package directions. While the pasta is boiling, heat a nonstick frying pan over medium-high heat. Lay the marinated mushrooms flat in the dry frying pan, cover and allow to simmer for about 3-4 minutes. Remove the cover, stir, and continue to cook for another 3 minutes uncovered or until pan has dried out and mushroom juices have evaporated. Remove from heat and set aside.
4Drain pasta and return it to the same pot. Place pot over low heat. Add in the sweet potato cheese sauce and a handful of baby spinach and stir for a couple minutes until the spinach is wilted.
5Serve in two small bowls and top with mushroom bacon.
If you don't have liquid smoke, you can get the smoky flavor by using 1/2 teaspoon of smoked paprika instead. Baking the sweet potato will yield a slightly sweeter result, but better texture, where as steaming/boiling will make it less sweet but not quite as velvety in texture. If boiling/steaming, make sure not to over do it and only cook until fork tender.
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