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Tue, Jun 30, 2020 7:30 PM

Vegan Mac ‘N’ Chezzze

Ingredients –

  • Carrots – 2-3 cups chopped (I prefer 3 cups)
  • Yellow Onion – ½
  • Gold Potatoes – 2 or 2-3 cups chopped
  • Cashews – 1 ½ cups (use non-salted)
  • Dijon Mustard – 1 Tablespoon
  • Lemon Juice – 1 Tablespoon
  • Plant / Non-Dairy Based Milk – ¼ cup (Almond, Soy, Coconut, Pea – any non dairy milk will work)
  • Miso Paste – 1 Tablespoon (you can substitute ½ tablespoon of soy sauce)
  • Nutritional Yeast – ¾ cup
  • Garlic Powder – ½ -1 teaspoon
  • Paprika – 1 teaspoon
  • Turmeric – ½ teaspoon
Salt N Pepper to taste

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Preparation  

1.Soak Cashews –

  • Place cashews in airtight container and soak in water. Use enough water to completely cover the cashews. Water amounts can vary depending on size of the container you are using. The important thing is that the cashews are covered in water
  • Soak in refrigerator for 6-12 hours, you can even soak overnight if prepping for the next day. The amount of soaking time when using cold water is up to you, best not to exceed to over 24 hours. The longer you soak the easier they will be to blend and also digest.
  • Alternative Method – If in a hurry, boil enough water to completely cover the cashews. Water amounts can vary here also as pots may be of different sizes. For most pots, use between 3-6 cups - should be plenty. Once the water is boiling, turn off and let cashews soak for 45-60 minutes.

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2.Veggies –

  • Rough chop carrots, potatoes, and onions.
  • There is no special knife cut or size you need to cut the veggies to. They should be cut so that they can be strained and pureed after cooking.

Did You know – Carrots are a great source of beta carotene. They also contain a great source of Vitamin A, Fiber, and Antioxidants such as Lutein.

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Making Chezzze Sauce –
Recipe roughly makes 6 cups
 

This Chezzze sauce is a great base and can be altered by using different veggies, spices, herbs, and other flavors to make it how you want. Follow these steps to get started, and then get creative! Make cooking fun is the key!

1.Bring between 6-7 cups of water to boil with cut veggies. Lower heat to medium and cook for roughly 15 – 20 minutes or until veggies are soft.

  • Don’t overcook, you are not mashing these by hand! The longer you cook the carrots, potatoes, and onions the less flavor you will have.
  • *Quick Tip – If you can stab the carrots easily with a fork, they are ready!

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2.Once veggies are soft enough to puree, take out 1 cup of the boiling water and set aside. Strain the remaining water out and set veggies aside or go ahead and place them in Food Blender / Processor.

  • Only place hot veggies into blender / processor if product can handle hot items.
  • WHY – Reserving 1 cup of the water will help in bonding the ingredients when blending. The water will contain nutrients and the starch from the potatoes that will help thicken the Chezzze sauce.

3.Next, strain your cashews through a strainer and add to a Food Blender / Processor.

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2.Add all other ingredients into the Food Blender / Processor – Dijon Mustard, Olive Oil, Lemon Juice, Garlic Powder, Turmeric, Miso Paste, Plant / Non – Dairy Milk, Nutritional Yeast, and Salt & Pepper to taste.

3.Puree until mixture is smooth and creamy.

  • Add reserved water from boiling veggies as needed here (go lightly and slowly, only adding a little at a time) to get to the consistency you desire. You don’t want it to be runny or soupy. Feel free to add additional spices, lemon juice, or mustard as flavor is desired.

4.Once Sauce is to your desired consistency and flavor,  set aside sauce.

  • Chezzze Sauce can be stored in airtight container for up to one week and yields about 6 cups. Cut ingredients in half to make half portion if desired.

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Making Mac “N” Chezzze –

 
Pre heat oven to 375 degrees
Boil 6-7 cups of water in large pot and add desired pasta. Cook per directions for that pasta. 
In this recipe we used Macaroni noodles – you can also use Penne, Farfalle, Rigatoni, or other small pasta noodle of your choice
When using Macaroni noodles the best ratio will be 1 cup of cooked pasta to ½ cup of Chezzze Sauce
When Pasta is cooked to your desire – for best results cook el – dente, strain and discard water
Place 1 cup of pasta to ½ cup of Chezzze sauce in desired baking dish
Use as much pasta and sauce as you wish. A typical serving for one person would be 1 cup of pasta to ½ cup sauce
½ cup of sauce is roughly 125 – 150 calories, differs for additional spices, lemon juice, or mustard 
As an optional choice you can rub vegan butter to the baking dish before adding pasta and sauce. Coat bottom and edges for additional flavor
Bake in preheated oven for 15 – 20 minutes or until brown on the top. Edges will also be crispy
Remove from oven and let cool for 5 – 10 minutes before serving, cooling is only because its hot. Dish is ready right out of the oven. Serve with micro greens, diced cherry tomatoes, or other fresh herbs of your choice

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Recommendation –

For a more flavorful and nutritional profile you can add and substitute different veggies in the sauce such as cauliflower or sweet potatoes. This base formula above can be altered and changed as you like, making it an all around great vegan sauce recipe.

 

 

BONUS Alternative Ideas
Substitute and Add – 
Sweet Potatoes Mac”N”Chezzze  with Rainbow Chard
Instead of using Gold Potatoes, use Sweet Potatoes or Yams. You will want to judge based on the size. However, a good 2 -3 cups is still a relevant measurement for substitution. 
WHY – Sweet Potatoes contain lots of good vitamins and nutrients including Vitamin A, Calcium, Iron, and rich in fiber.
Make the sauce in the same fashion using the steps above. You will only be substituting the Sweet Potatoes. 
When adding ingredients to the Food Blender / Processor you can also add some freshly chopped rosemary. A tablespoon or bit more is plenty. Fresh herbs have a much stronger and potent flavor versus dried herbs. Dried herbs do not contain the same level of oils that you get from fresh herbs, giving them a more subtle flavor. 
Next grab a hearty green such as Kale or Chard. I personally enjoy Rainbow Chard. You will want about 3-4 good size stalks.  De-stem the leaves from the stalk and roughly chop the leaves. You can discard the stalks. There is nothing wrong with eating the stalks on chard, you can add them if you would like for additional texture. 
If adding stalks – chop into small bite size pieces (like you would with celery), then lightly sauté them in a olive oil for 4-6 minutes or until tender on medium heat. Add salt and pepper to taste. 
WHY – Chard is a great nutritional add to any dish. Its best for getting your daily needs for Vitamin K and Vitamin E; and also contains iron, potassium, and magnesium. 
Add about 1-2 tablespoons of olive oil to a pan and heat on low heat. Once oil is hot add chopped chard leaves. Add about 1-2 tablespoons of water or vegetable stock to the leaves and lightly sauté for 2-3 minutes on low. The leaves will wilt and reduce in overall volume as they cook. 
If you have ever cooked spinach, this is the same. You want the leaves to not be crisp or turn brown. They should still retain some of their color. You don’t need to cook these for long. The longer you do, the less nutrients they keep in. 
For additional flavor, add white cooking wine to the chopped leaves instead of water or vegetable stock
Add the cooked chard to the noodles and sauce once ready to bake. 
Follow the same steps as above and bake at 375 degrees for 15-20 or until golden brown or crispy on the edges. 
Make it Spicy – 
Try adding jalapenos, peppers, chili's, or other spices to give a more bold flavor. 
Make it Earthy – 
A good tip is to add fresh herbs such as Dill, Rosemary, Cilantro, or Basil to give a hearty earthy flavor

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