Roasted Veggie Mac And Cheese & Raspberry Mousse Parfaits – Vegan/Gluten Free
Hey friends! I have several things to share with you today. Recipes for cozy vegan and gluten free roasted mac and cheese and fluffy raspberry mousse parfaits with a secret healthy ingredient.
I've also posted a NEW and totally different YouTube video! It's a 15 MINUTE WALKING WORKOUT - its a 1 Mile, low impact walking workout for all fitness and energy levels that you can do at home. You don't need much space so you can do it in your living room, bedroom or office.
This is something I've been wanting to share on my YouTube channel for a while. I started doing home walking workouts maaany years ago when I lived in home. I must have been in my late teens. I particularly enjoyed them during the cold winter months when it was too cold and snowy to take a walk outside. See the workout HERE and let me know if you enjoyed it and what else you'd like to see. Would you prefer longer walking workouts? Or do you like short ones?
Let's get into this mac and cheese recipe, shall we? I've added chunks of roasted butternut squash and brussels sprouts to make it even more nutritious - these are two of my favourite veggies, but you can add any roasted veggies of your choice! Broccoli and cauliflower is another combo that I like.
I toss brown rice penne noodles with a creamy butternut squash vegan "cheese" sauce and stir in the roasted veggies for a cozy and delicious meal that should make anyone happy!
Give it a try and let me know what you think.
Roasted Veggie Mac and Cheese (Vegan/Gluten Free)
2 cups trimmed/halves Brussels sprouts
1 heaping cup small diced butternut squash
Drizzle of oil
1/8 teaspoon pink salt
Preheat an oven to 400F. Toss the ingredients together. Spread on a large baking tray making sure they aren’t touching and the cut side of the Brussels are facing down. Bake for 20-24 minutes until cooked through.
Butternut Cheddar Sauce
2 1/2 cups diced butternut squash
2/3 cup raw cashews
1 cup water or veggie broth
3 tablespoons nutritional yeast
2 1/2 tablespoons lemon juice
1 tablespoon olive oil
2 teaspoons pink salt
1 1/2 teaspoons onion powder
Add the squash to boiling water. Bring back to a boil and then simmer and cook for 5-6 minutes or until tender. Drain the water or save some of it for the sauce. Add all ingredients to a high speed blender and blend until smooth and creamy. Add more liquid to thin as desired. It will thicken when it gets heated with the noodles. Set aside.
2 cups dry noodles of choice
Cook the noodles in a pot of salted boiling water according to the package instructions. Drain and rinse.
Toss the noodles, sauce, and veggies together in a large pot over low/medium heat to warm through before serving. The sauce will thicken up a bit. Don’t over cook or the noodles will get mushy.
You can find the RECIPE for my Raspberry Mousse Parfaits on the Reducetarian Foundation blog! Their mission aims to improve human health, protect the environment, and spare farm animals from cruelty by reducing societal consumption of animal products.
Their actually quite easy to make and contain a secret healthy ingredient that you might already have on hand 😉 You'd never guess that its in there!!! The mousse is light, fluffy, and absolutely delicious! Again, see the RECIPE HERE.
Wishing you all a fabulous week my friends! Please connect with me daily on Instagram @sweetlyraw