Recently I hosted an all-vegan dinner party, this dish was one of the favourites, even among the non-Vegans! I love it because it is super easy, super yummy, and it is packed with nutritious sweet potatoes. The recipe comes from Alicia Silverstone’s website, thekindlife.com, i just changed it up a bit. Here it is:
2 cups cooked whole wheat macaroni noodles
2 medium sweet potatoes or 1 extra large
1 tsp dijon mustard
juice of half a lemon
1 tbsp nutritional yeast + extra for sprinkling
1 tbsp extra virgin olive oil + extra for drizzling
1 tsp garlic powder
dash of salt
dash of freshly ground black pepper
panko breadcrumbs for sprinkling
optional: hemp seeds for sprinkling
cook the macaroni noodles.
Bake the sweet potatoes until they are soft, OR microwave for 10 minutes, covered in a paper towel with a few holes poked with a fork.
Mash the sweet potatoes and mix with the dijon mustard, lemon juice, 1 tbsp nutritional yeast, 1 tbsp olive oil, garlic powder, salt and pepper.
Fold in the macaroni noodles.
Transfer the mixture to a baking dish and drizzle with olive oil, and sprinkle the top with panko breadcrumbs, nutritional yeast and hemp seeds.
Bake at 400 degrees ferenheight for 10 minutes, until hot and crispy on top.
Enjoy as a side dish or as a vegan version of mac n’ cheese!