Vegan "Lobster" Macaroni and Cheese
Hearts of palm sauteed in garlic, vegan butter, old bay and lemon juice, added to the creamiest mac and cheese.
Servings: 4
Calories: 596kcal
Ingredients
For The "Lobster"
- 14 Ounces Hearts of palm, in a jar, drained
- 1/4 Cup Vegan butter, I used Country crock plant butter
- 4 Cloves Garlic, chopped
- 1 teaspoon Old bay seasoning
- 1/2 teaspoon Paprika
- 1 teaspoon Lemon juice
- Salt and Pepper to taste
For The Macaroni and Cheese
- 12 Ounces Pasta, shells or elbow macaroni
- 2 Tablespoon Vegan butter
- 6 Cloves Garlic, chopped
- 2 Tablespoons All purpose flour
- 1 1/4 Cup Non-dairy milk, divided(I used oat milk)
- 1 1/2 Cups Vegan cheddar style shreds, I used Violife
- Salt and Pepper to taste
Instructions
- Chop the hearts of palm in irregular size pieces to resemble lobster chunks.
- In a large non-stick skillet, heat the vegan butter for the "lobster" on medium high.
- Once the butter has melted add the garlic and sauté for a minute, reducing heat as needed.
- Then add the chopped hearts of palm. Season with a pinch of salt and pepper. Sauté for about 2 to 3 minutes or until the hearts of palm are starting to brown slightly.
- Now add the old bay and paprika. Toss to coat the hearts of palm. Continue to sauté for about 5 to 7 more minutes or until the hearts of palm are golden brown.
- Add the lemon juice and toss again. Continue to sauté for just another minute. Taste the hearts of palm and adjust the seasonings if needed, adding more lemon, salt or pepper of needed. Then turn off the heat and let them stay warm while you make the cheese sauce.
- While the hearts of palm sauté, cook the pasta according to the package directions and then drain when the pasta is al dente.
- Now, make the cheese sauce. Using the pot you cooked the pasta in, heat the vegan butter on medium high.
- Once the butter has melted add the garlic, sauté for a minute, then add the flour and whisk to combine and form a roux.
- Let the roux simmer for 1 to 2 minutes, reducing heat as needed, then pour in 1 cup of non-dairy milk and whisk to combine with the roux. Making sure there are no lumps of roux left.
- Bring to a simmer and it should thicken quickly. Season with a pinch of salt and pepper.
- Then add the vegan cheese and continue to whisk until the cheese has melted into the sauce.
- Add the remaining 1/4 cup of non-dairy milk and whisk until the cheese sauce is completely smooth.
- Taste and adjust seasonings adding more salt and pepper of needed.
- Pour the cooked pasta into the pot with the cheese sauce and toss to combine. Then add the hearts of palm "lobster" to the pot and toss again.
- Serve immediately with toasted breadcrumbs and fresh herbs if desired.
Video
Nutrition
Calories: 596kcal | Carbohydrates: 113g | Protein: 17g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 2g | Sodium: 608mg | Potassium: 2067mg | Fiber: 7g | Sugar: 25g | Vitamin A: 626IU | Vitamin C: 11mg | Calcium: 194mg | Iron: 4mg