Description

Looking for classic comfort food that’s plant-powered? Look no further! Lusciously creamy cheese sauce made from potatoes and carrots may sound a little unlikely, but something magical happens that would leave you hard-pushed to tell the difference between this and the dairy version.

To make this recipe even more simple, buy vegan sausages in your local shop instead of making your own. These super yummy homemade ones are really worth a try though!

Ingredients

Scale

For the Sausage:

¼ cup vital wheat gluten (or 30 g)
1 tbsp chickpea flour
1 tbsp brown sugar
½ tsp onion powder
¼ tsp garlic powder
¼ tsp chipotle powder
1 tbsp tomato sauce
1 tsp oil
¼ tsp salt
2 tbsp water (add more if needed)

For the cheesy sauce:

2 medium potatoes, peeled and chopped
5.3 ounces baby carrots (150 g)
Water, as needed
½ tsp onion powder
¼ tsp garlic powder
1 lemon, juiced
3 tbsp nutritional yeast
3 tbsp oil
2½ hot chili peppers (add a little at a time, this can get spicy fast!)
Salt, to taste

Instructions

For the Sausage:

Mix all the dry ingredients together. Add the tomato sauce, oil, and water, and mix.
Add more water if the mixture is dry. Add more gluten flour if the mixture is wet. Your mixture should be firm, but not wet or dry.
Roll your dough into foil and twist the ends. Steam for 40 minutes.

For the Mac and Cheese:

Boil the potatoes and carrots until they’re soft (about 25 minutes). Let them cool for a few minutes, then add them to a blender.
Add all other sauce ingredients to the blender. Use the least amount of water because you want it to be on the thicker side.
Add small amounts of chili pepper at a time. Blend and taste as you go to see if it’s spicy enough.
Once the sauce is ready, pour it over your pasta of choice and mix in the chopped vegan sausage.

Notes

Want to try something new? Test our Indian Pea, Vegetable, and Cashew Curry!

Speaking of trying new things, have you signed up for the Challenge yet?

Keywords: mac and cheese, seitan, sausage, main dish