Have a Pudge-Free Holiday

Written by Lindsay Nixon

If you still don't have a copy of my e-book, Pudge-Free Holidays, now is the time to get it! What better time than the holiday season to cook up some delicious, healthy and fat-free vegan recipes?! Plus the e-books are for sale for a limited time, so be sure to get your copy before they're gone forever.

soy-free mac and cheese

My family has some unusual holiday traditions when it comes to food, like eating macaroni & cheese on Christmas Eve and lasagna on Christmas Day, but Pudge-Free Holidays has plenty of Holiday favorites like: Mushroom Stroganoff, Spaghetti & Meatballs, Baked Tofu Parmesan, Chocolate-Peppermint Cupcakes and Leftovers Vegetable Casserole which uses up all your leftover veggies!

Don't forget the vegan cheesecake for dessert!

Also check out my Pudge-Free Thanksgiving post for 20 more recipe ideas!

Still hungry for more holiday cheer? Subscribe to the Newsletter. I'll be sharing a few top secret recipes with Happy Herbivore subscribers as my gift to you!

Soy-Free Mac n' Cheese Recipe

Servings: 2

Description:

A quick and easy vegan mac n' cheese that doesn't use tofu -- or fat! Miso can have soy in it, so be careful when selecting your miso, or use tamari or sea salt to taste as an alternative.

Ingredients:

1¼ cups whole wheat pasta, uncooked
1¼ cups non-dairy milk
⅓ cup nutritional yeast
2 tbsp yellow miso paste
2 tbsp cornstarch
1 tsp onion powder
1 tsp garlic powder
½ tsp paprika
¼ tsp turmeric

Instructions:

Cook pasta according to directions, immediately drain, rinse with cold water and set aside. Whisk all remaining ingredients together in a saucepan over medium heat. Bring to a near boil and turn heat down to low. Stirring occassionally, allow the sauce to thicken up. Combine with macaroni, stirring to coat. Garnish with smoked paprika if desired.

Posted on December 17, 2009