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Vegan Mac & Cheese with Tempeh Bacon Bits | Gluten Free, Oil Free, Nut Free


  • Vegan Mac & Cheese with Tempeh Bacon Bits | Gluten Free, Oil Free, Nut Free

    This whole food, homemade mac and cheese recipe makes a great summer dish that everyone will love. It's creamy, savory and nutrients dense. Pack it for a picnic or take it to a pot-luck!


    • Gluten free pasta - 8 oz or 1 box. I used chickpea, lentil pasta.
    • Tempeh - 1 cup

    Marinade for Tempeh Bacon

    • Liquid Coconut Aminos - 2 tbsps
    • Lemon pepper seasoning - 1 tsp
    • Cayenne pepper powder - 1/4 th tsp
    • Black pepper - 1 tsp
    • Onion powder - 1 tsp
    • Salt to taste


    • Potatoes - 2 cups
    • Carrots - 1 cup
    • Onion powder - 1 tbsp
    • Garlic powder - 1 tsp
    • Salt - 1 tsp
    • Lemon pepper seasoning - 1 tbsp
    • lemon juice - 1/4 th cup or 1 lemon
    • Water (from steamed vegetables) - 1cup


    • Cilantro
    • Roasted cherry tomatoes
    • Romaine lettuce


    • Beginning with the cheese: Using a steaming basket, steam potatoes and carrots for about 15 minutes or until a fork can pierce through them easily.  Remove from heat and allow to cool for 2 minutes. Save the water that is left over.


    • In a food processor, combine steamed potatoes, carrots and the rest of ingredients for the cheese. Blend until smooth. It should look and feel like a nacho cheese type of consistency. If necessary, add more water.


    • For the pasta: Bring about 6 cups of water to a boil. Add pasta. Cook until soft. Once finished, drain and rinse with cold water to avoid stickiness.


    • For the tempeh bacon bits: Cut tempeh into small pieces. Toss in a bowl with all of the marinade ingredients. Heat in a pan on medium heat for 5 to 10 minutes.


    • Combine the pasta, cheese and bacon into a bowl and toss. Serve with garnishes on top.

    Enjoy! Love in service,


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