Hey y’all! I am back with another vegan recipe that I’ve concocted. I’m extra excited about this one because who doesn’t love mac & cheese? Let alone who that’s been dressed up with some flavorful toppings. I didn’t want to keep this one to myself and decided to share today lol. Let me know what you guys think and if you try it be sure to take a pic and tag me on ig at bforeal610. Thanks so much for watching as always. Don’t forget to like, subscribe, and share. Love y’all!
For Business Inquiries: britt@bforeal.com
Ingredients:
1 bag vegan “shrimp” (I purchase my from the First Oriental Market in Philly)
1 can heart of palm (I purchase from Walmart)
1 bag lobster mushroom (https://amzn.to/3l22FHk)
kelp granules (https://amzn.to/33nVDqj)
1 16 oz box whole grain elbow noodle
1/2 cup olive oil
1/2 cup chickpea flour
1 can full fat coconut milk
1 cup vegetable broth
1 cup vegan cheddar
1 cup vegan pepper jack
1 cup vegan mozzarella
ancestor shimmy of nutritional yeast
1 12oz package of vegan sour cream (I use the tofutti brand)
sea salt
pepper
smoked paprika
cajun seasoning
F O L L O W ME:
IG @bforeal610 https://www.instagram.com/bforeal610/?hl=en
FB https://www.facebook.com/turquoiseitzmsbritt.thompson
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