Black pepper cheesy mac and broccoli is the ultimate fall comfort food. It tastes as indulgent as it looks, but, surprise, surprise, it’s good for you!
Today’s recipe is brought to you compliments of the epic vegan blogger and author, Richa Hingle aka, Vegan Richa. If you haven’t had the pleasure of following her blog or acquiring her cookbooks, let me introduce you.
Richa is the best-selling author of Vegan Richa’s Indian Kitchen: Traditional and Creative Recipes for the Home Cook and creator of the amazing blog, Vegan Richa. Today, I’m reviewing her new cookbook, Vegan Richa’s Everyday Kitchen: Epic Anytime Recipes with a World of Flavor, and one of you lucky people (U.S residents only) will win this tasty cookbook if you read to the bottom and enter the giveaway.
This cookbook, it’s one of those books that make your mouth water from beginning to end. Known for her delicious sauces and bold flavors, Richa starts off with an entire chapter dedicated to peanut butter and coconut, then sweet and sour, masala and saag, and it just keeps going.
You’ll find recipes for burgers, wraps, bowls, breakfast, desserts, and even deep-dish pizza. Yes, you may have caught me drooling as I paged through her book. Just saying.
One of the recipes that really grabbed me was her Black Pepper Cheesy Mac and Broccoli. I love a good mac and cheese, and if you know me, you know I’m all about that spice, and Richa is too.
This vegan macaroni and cheese is full of fiery spices, but if you’re into a gentler flavor, you have the option of leaving the heat out. I actually added extra black pepper and sriracha, and it was SO GOOD!
How was the cheesy texture and flavor, you ask? Divine.
Richa nailed the cheesy and gooey texture. It was so creamy, just as you’d expect macaroni and cheese to be. The flavor was also nice and cheesy, thanks to the perfect amount of nutritional yeast in this recipe.
I couldn’t have been happier with it. And my hubby gobbled it up too. That’s saying something, because he is so persnickety.
And let’s not forget the broccoli that’s a major feature of this spicy vegan mac n cheese. I mean, what can I say? It adds another layer of flavor and texture, and of course, it boosts the healthiness of the dish. It’s a great way to get your kids, or broccoli hating adults, to eat their veggies.
Make this and come back and let me know what you think. And don’t forget to enter the GIVEAWAY! Scroll ALL THE WAY to the bottom of the post. Only U.S. Residents please.
This book would make a great holiday gift. Click the link to order one for yourself and your foodie friends and family. Vegan Richa’s Everyday Kitchen: Epic Anytime Recipes with a World of Flavor
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- 2 1/2 cups water
- 1 medium potato peeled and cubed
- 1/3 cup chopped carrots
- 4 cloves garlic chopped, or 1 teaspoon garlic powder
- 3 tablespoons chopped onion or 1/2 teaspoon onion powder
- 1/2 small green chile optional
- 1 small tomato chopped
- 1/4 cup raw cashews or macadamias (or 1/4 cup pepitas to make nut-free)
- 2 1/2 cups chopped broccoli
- 3/4 teaspoon prepared mustard
- 2 teaspoons soy sauce or tamari or coconut aminos to make soy-free
- 4 tablespoons nutritional yeast
- 2 teaspoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil omit to make oil-free
- 1/2 teaspoon paprika
- 1/2 teaspoon sriracha sauce optional
- 3/4 teaspoon salt or more to taste
- 1/4 teaspoon white pepper
- 1 1/2 teaspoons freshly ground black pepper or to taste, divided
- 10 to 12 ounces cooked elbow pasta gluten-free if necessary
In a medium skillet over medium-high heat, combine the water, potato, carrots, garlic, onion, chile (if using), tomato, and cashews. Cover the skillet and cook 18 to 20 minutes, or until the potato is very tender. Let the mixture cool slightly.
Meanwhile, bring a medium saucepan of water to a boil over high heat. Add the broccoli and cook for 2 minutes. Drain the broccoli and set aside. Alternatively, you can add the broccoli to the cooking pasta pot in the last two minutes.
Combine the potato mixture (along with its liquid), mustard, soy sauce, nutritional yeast, lemon juice, oil, paprika, and sriracha (if using) in a blender. Blend for 1 minute, let the mixture rest for 1 minute, and blend again until smooth.
Transfer the mixture to the saucepan over medium heat. Add the salt, white pepper, and 1/2 teaspoon of the black pepper, stirring to combine. Add some additional water to adjust the consistency if the sauce is too thick.
Bring the sauce almost to a boil. Taste and adjust the seasonings. Add the elbow pasta and broccoli. Stir to combine, cover the saucepan, and cook for 3 minutes. Let the mixture sit for 2 minutes. Add the remaining 1 teaspoon black pepper. Sprinkle some more pepper on each serving, if desired.
Add as much or as little black and white pepper and sriracha as you like.
The Nutrition Facts are an estimate only.