Ahhhhhhh! I have been having numerous mac and cheese attacks lately! These hardcore cravings for quality vegan macaroni and cheese sent me on a rampage looking for the BEST stuff out there!
I found this recipe by typing “best vegan mac and cheese recipe” into the google search bar. I had more than a few good ones to choose from in the results, but I went with this recipe because Chocolate Covered Katie made it look so damn good in her photos, and I loved that the recipe was very unprocessed, made with whole ingredients. The recipe itself is from Dreena Burton, author of Let Them Eat Vegan, and let me say that I am quite impressed with the way this recipe turned out!
Shannon came over to share in the deliciousness of this feast with me, and we were feeling so kind that we even left some for Jef to eat when he got off work!
We pretty much stayed true to the recipe, the only differences being that we used quinoa shells for the pasta, added chopped red onions to the dish, and fresh herbs to the panko bread crumb topping. I think I will be making this ALL OF THE FREAKING TIME!
The brussels sprouts were roasted right alongside the mac and cheese, and were simply seasoned with sea salt, cracked black pepper, and extra virgin olive oil. They were a delicious accomplice to the main attraction.
This recipe has earned Shannon’s Seal of Approval!