Mac n' Cheese: Gluten-free, Vegan, with Kale, Broccoli- And She Bakes | gluten free broccoli casserole | Orangesandavocados

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FULL RECIPE:
Pasta of your choice- I used brown rice fusilli
Green veggies of your choice- I used kale and broccoli
Salt for the pasta water
About one cup vegan spread or butter
About one cup peanut flour or any flour
About six cups almond milk or any milk
Lots of cayenne
Nutritional yeast, about six tablespoons but really to your taste
One small can of tomato paste
Apple cider vinegar to your taste
Salt
Lots of turmeric
Lots of smoky paprika
A splash of agave or honey
Handfuls of barbecue potato chips, or whatever chips or bread crumb substitute you like. Corn flakes work well too. Or bread crumbs.

Make your favorite gluten-free or gluten-full pasta. Make sure it’s al dente. That means firm and not overcooked. Err on the side of undercooking, because you will be baking it.
Steam your veggies so they’re softer but not dead. Keep them bright green, and to do that, also take them off a little before you think they’re done. Steaming can be done in a big pot with two inches of water at the bottom over high heat, and covered. You don’t need one of those steamer things.

Over LOW heat, combine the vegan spread and flour. Should form a roux, or paste. Adjust measurements accordingly. I ended up adding more vegan spread to make it a little looser. Whisk it together. Then add all of the other ingredients, tasting as you go to determine how you would like it.

Bring the liquid to a boil, and then simmer of low heat so it can thicken. If it’s not getting thick enough, you can always add more flour or nutritional yeast, or butter or whatever you would like. When it’s thick to your liking, combine with veggies and pasta.

Put it all in a casserole dish and bake for 20 minutes at 375. Or you can just eat it without baking.

When it comes out, sprinkle your bread crumb substitute of choice over the part you’re going to eat, but not the rest, so they don’t get stale. ENJOY!!!!!

And contact me with questions: andshebakes11@gmail.com
gluten free broccoli casserole

FULL RECIPE:
Pasta of your choice- I used brown rice fusilli
Green veggies of your choice- I used kale and broccoli
Salt for the pasta water
About one cup vegan spread or butter
About one cup peanut flour or any flour
About six cups almond milk or any milk
Lots of cayenne
Nutritional yeast, about six tablespoons but really to your taste
One small can of tomato paste
Apple cider vinegar to your taste
Salt
Lots of turmeric
Lots of smoky paprika
A splash of agave or honey
Handfuls of barbecue potato chips, or whatever chips or bread crumb substitute you like. Corn flakes work well too. Or bread crumbs.

Make your favorite gluten-free or gluten-full pasta. Make sure it’s al dente. That means firm and not overcooked. Err on the side of undercooking, because you will be baking it.
Steam your veggies so they’re softer but not dead. Keep them bright green, and to do that, also take them off a little before you think they’re done. Steaming can be done in a big pot with two inches of water at the bottom over high heat, and covered. You don’t need one of those steamer things.

Over LOW heat, combine the vegan spread and flour. Should form a roux, or paste. Adjust measurements accordingly. I ended up adding more vegan spread to make it a little looser. Whisk it together. Then add all of the other ingredients, tasting as you go to determine how you would like it.

Bring the liquid to a boil, and then simmer of low heat so it can thicken. If it’s not getting thick enough, you can always add more flour or nutritional yeast, or butter or whatever you would like. When it’s thick to your liking, combine with veggies and pasta.

Put it all in a casserole dish and bake for 20 minutes at 375. Or you can just eat it without baking.

When it comes out, sprinkle your bread crumb substitute of choice over the part you’re going to eat, but not the rest, so they don’t get stale. ENJOY!!!!!

And contact me with questions: andshebakes11@gmail.com