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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.
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!
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 if you have an allergy or dietary need (chickpea miso is soy-free!). You can also make this dish gluten-free by using brown rice macaroni.
3 tbsp cornstarch
1¼ cups whole wheat pasta, uncooked
1¼ cups nondairy milk
⅓ cup nutritional yeast
2 tbsp yellow miso paste
1 tsp onion powder
1 tsp garlic powder
½ tsp paprika
¼ tsp turmeric
Cook pasta according to directions, immediately drain, rinse with cold water and set aside. Whisk all remaining ingredients (plus salt and pepper to taste) 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.