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Vegan Mac and Cheese
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Vegan Mac & Cheese with Tempeh Bacon and Hidden Veggies

Creamy, cheesy, and packed with hidden vegetables, this Vegan Mac & Cheese with Tempeh Bacon puts a plant-based twist on a classic comfort food!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 610kcal

Ingredients

  • 12 ounces elbow macaroni
  • 2 tablespoons olive oil divided
  • 1 6-ounce package smoky bacon tempeh crumbled
  • ½ cup red onion diced (about ½ medium onion)
  • 4 cloves garlic minced
  • 1 cup potatoes chopped
  • 1 cup carrots diced
  • 1 cup cauliflower florets
  • 1 cup raw cashews
  • 2 cups vegetable broth
  • ½ tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ¼ teaspoon turmeric
  • ½ cup nutritional yeast
  • 1 tablespoon Dijon mustard
  • 1½ teaspoon salt plus more for cooking macaroni
  • ¼ teaspoon black pepper
  • 2-3 tablespoons water as needed
  • fresh parsley chopped (optional, for garnish)

Instructions

  • Cook the macaroni in a large pot of salted water for 6-8 minutes, or according to the package directions, until al dente. Drain and set aside.
  • Heat 1 tablespoon of olive oil in a pan and add the crumbled tempeh bacon. Cook for 5-10 minutes, until golden and crisp, then transfer to a plate and set aside.
  • In a large skillet or saucepan, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion and sauté for 4-5 minutes, until softened.
  • Stir in the garlic, potatoes, carrots, cauliflower, and cashews. Cook for 3-4 minutes, stirring occasionally.
  • Pour in the vegetable broth and add the garlic powder, onion powder, paprika, turmeric, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, or until the vegetables are fork-tender.
  • Let the vegetable-cashew mixture cool a bit, then transfer to a blender. Add the nutritional yeast and Dijon mustard. Blend until smooth and creamy, adding 2-3 tablespoons water as needed to help the sauce blend and reach your desired consistency.
  • Pour the sauce over the cooked macaroni. Add half of the tempeh bacon and stir until everything is well combined.
  • Divide into bowls and top with the remaining tempeh bacon. Garnish with fresh parsley, if desired, and serve warm.

Nutrition

Calories: 610kcal | Carbohydrates: 89g | Protein: 26g | Fat: 17g | Fiber: 11g