Mac and Trees with Bacon

Comfort in a bowl – a healthier remix of a childhood classic. Creamy sweet potato mac n cheese sauce, dotted with broccoli and smokey tempeh bacon. Full of veggies and protein this mac’n cheese will satisfy your tummy and your soul.

Course Main Course

Cuisine American, Vegan

Keyword comfort food, mac n cheese, tempeh bacon, vegan

Servings 5

Ingredients

10 oz maceroni noodles
1 head of broccoli, cut into bite sized pieces
2 Tbs parsley, chopped

For the sauce:

1 Tbs miso paste
1 sweet potato, peeled and cubed
2/3 cup raw cashews (soaked in hot water)
2 Tbs lemon juice
1 cup soy milk
1/4 cup nutritional yeast
2 garlic cloves, minced
1 Tbs hot sauce I love Frank’s Red Hot
salt and pepper

For the bacon:

1 package tempeh
2 Tbs maple syrup
1/4 cup soy sauce
1 tsp liquid smoke

Instructions

Preheat oven to 375 degrees.
For the bacon: In a shallow dish whisk together maple syrup, soy sauce, and liquid smoke. Cut tempeh into 1 inch triangles or squares, and let marinate for 30 minutes.
Place tempeh on a parchment lined baking sheet and bake for 15 minutes, flipping halfway. Set aside.
Cook pasta according to directions, adding broccoli to the pot for the last two minutes of cooking. Drain and set aside.
For the cheese sauce: Place sweet potato cubes in a pot and cover with water. Bring to a boil, then cover and let simmer for 15 minutes or fork tender. Drain.
In a blender add drained cashews, lemon juice, sweet potato, nutritional yeast, hot sauce, miso paste, garlic cloves, salt, pepper and soy milk. Blend until smooth. Adjust seasoning as needed.
Toss noodles and broccoli back into their pan and pour sauce over top. Mix until coated.
To serve, dish pasta into bowls, and top with bacon and parsley. Enjoy!