- 12oz Elbow Macaroni
- 1 medium bunch Rainbow Chard, tough stems removed and chopped
- 3 tablespoons Olive Oil
- 1/2 chopped Yellow Onion
- 1 Garlic Clove, chopped
- 1 medium Yukon Gold potato, peeled and cut into quarter-inch slices
- Salt and freshly ground black pepper
- 2 cups Vegetable Broth, homemade or store-bought
- 1/2 teaspoon Turmeric
- 3/4 teaspoon Sweet Paprika
- 1/2 cup Unsalted Roasted Cashews
- 1 tablespoon Fresh Lemon Juice
- 1 teaspoon Dijon Mustard
- 1/2 cup dry Bread Crumbs
In a pot of boiling, salted water, cook the macaroni over medium-high heat until al dente, about 8 minutes. Drain well and set aside.
Steam the chard until tender, about 5 minutes. Set aside to cool. When cool enough to handle, squeeze any remaining moisture from the chard and set chard aside. Lightly oil a 9 x 13-inch baking dish and set aside. Preheat the oven to 350 degrees Fahrenheit.
In a large saucepan, heat 2 tablespoons of the oil over medium heat. Add the onion, garlic, and potato. Season with salt and pepper to taste, cover, and cook until the vegetables are softened about 10 minutes. Add 1 cup of the broth, the turmeric, and 1/2 teaspoon of the paprika and continue cooking, uncovered, until the vegetables are very soft. Remove from the heat and set aside.
Grind the cashews in a high-speed blender until ground to a fine powder. Add the onion and potato mixture, the remaining broth, lemon juice, mustard, and salt and pepper to taste and blend until smooth. Taste, adjusting seasonings if necessary.
Combine the sauce with the cooked macaroni and steamed chard and transfer to the prepared casserole. Sprinkle with the bread crumbs and the remaining 1/4 teaspoon paprika and drizzle with the remaining 1 tablespoon of oil. Bake until hot and golden brown on top, about 30 minutes. Serve immediately.
This recipe is from 1,000 Vegan Recipes, by Robin Robertson and published by Wiley.
Read the blog post where this recipe originally appeared: Healthy Vegan Macaroni and Cheese Recipe