Categories: Food Recipes, LunchBreak LIVE, Plant-Based Business, VEGAN EATS, Vegan Recipes & Food

Vegan Mac & Cheese for Allergy Sufferers!

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Published On: April 10, 2019
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The delicious but super nutritious ingredients used to make this recipe!

Live on LunchBreakLive, Vanessa Marsot and George McQuade of Ellora Wellness are making vegan, oil-free mac & cheese and discussing the Ellora Wellness booth at VegFest Los Angeles May 5th, and their fundraiser at Suncafe Organic May 2nd. Currently, Ellora Wellness is under renovation in Alta Dena, but they are excited to offer their services and healthy organic products at that location soon!

Don’t despair if you have allergies and are avoiding oil. You can still enjoy delicious plant-based mac and cheese!

This mac & cheese is oil-free and is as allergen-friendly as possible. It’s also a quick and easy recipe, which we can all appreciate!  Vanessa and George start off by making the sauce, which is full of plants and nutrients. Specifically, Vanessa crushes the garlic to release its medicinal compound, allicin, and she also adds turmeric which has cancer-fighting properties. The lemon juice helps the absorption iron too. After you blend the sauce ingredients together and add it to the cooked pasta, this mac & cheese is ready to be enjoyed! It is packed full of good for you ingredients and you can make your own at home with the recipe at home! If you’re not feeling like making this mac & cheese yourself, you can find it ready to eat at Ellora Wellness soon! Check out the links below to help support this amazing vegan wellness center!

 

 

Vanessa Marsot reporting LIVE for JaneUnchained News Network.
Photos provided by Vanessa Marsot.
Adam Leo behind the camera.

 

Oil-free Vegan Mac n Cheez
Ingredients:
  • 12 oz gluten-free pasta (I like red lentil)
  • 2 medium-sized potatoes, diced
  • 1 medium-sized carrot, diced
  • 1 tsp garlic powder or 1 garlic clove
  • 2 tsp onion powder
  • 1/2 tsp paprika or cayenne pepper
  • 1 tsp dried oregano
  • 1/2 tsp turmeric
  • 1 tbsp. lemon juice
  • 1/2 tsp sea salt, more to taste
  • 1/2 cup water or vegetable stock (or use water from cooking pasta)
  • Black pepper, to taste
Directions:
  1. Cook the pasta in boiling salted water until soft. Drain and set aside.
  2. Place the diced potatoes and carrot in a steamer or colander set over a pan of boiling water. Cover with a lid or tight-fitting foil and steam for 10-15 minutes, until tender. Remove from heat. Or cook in microwave.
  3. Add the steamed potatoes and carrot to a blender along with the garlic, onion powder, paprika/cayenne pepper, oregano, turmeric, lemon juice, sea salt and water. Blend until smooth.
  4. Place the cooked pasta in a large saucepan or pot and add the sauce. Heat until warmed through, about 3-5 minutes. Season with black pepper to taste before serving.
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About the Author: Ellen Dent

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