Not-Hamburger, Helping Mac & Cheese
A cheesy and meaty WFPB SOS-Free lentil based mac & cheese
Equipment
- 1 Pot
- 1 Spice / Coffee Grinder (optional if you have oat flour and fresh yellow peas; or any type of blender works too)
Ingredients
Mac & Cheese Powder Part 1
- 3 tbsp oat flour
- 2 tbsp split peas yellow optional
- ½ tbsp rice flour optional, I like glutionous/sticky rice that I grind into flour
- 1 tbsp nutritional yeast (half from original recipe)
- ½ tsp onion powder
- ½ tsp garlic granulated
- ⅛ tsp ground turmeric
- ⅛ tsp chili powder (double from original recipe)
- 1 tsp paprika, regular (not in original recipe)
- ¹/16 tsp celery seeds
- 1/16 tsp ground mustard powder
- 3 cups water
Mac & Cheese Powder Part 2
- 1 tbsp seed butter or 2 tbsp ground seeds I like tahini or sunflower seed butter or seeds
- 3 tbsp tomato paste
- 1 tbsp apple cider vinegar
- 4 tbsp white vinegar (double from original recipe)
Noodles
- 2 cups noodles (I use plain brown rice noodles, also see the pro tips for making homemade noodles with my Trofie or Fettucini recipe)
- ½ cup lentils whole lentils (dry, or cooked)
Instructions
- Grind or mix all of your Mac & Cheese Powder Part 1 then add your water to the pot with your lentils and bring it to a boil on high heat. Add the powder and the noodles to the pot, reduce to a simmer, and cover for 8 minutes (or the cooking time indicated on your noodles) on medium to medium-low heat.
- Remove the lid and add the Mac & Cheese Part 2 ingredients (acidic ingredients and seed butter: tomato paste, vinegars, seed butter) and stir well. Cook for 2 more minutes or longer if the noodles are still a bit firm (they will keep cooking even after the heat is off so don't go too far!)I suggest serving with cheesy-not-parm. Cornbread is great too, enjoy!
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