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    You are in: Home / Recipes / Hot & Spicy, Low Carb, Vegan Mac & Cheese Recipe
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    Hot & Spicy, Low Carb, Vegan Mac & Cheese

    Hot & Spicy, Low Carb, Vegan Mac & Cheese. Photo by SugarHATER

    1/15 Photos of Hot & Spicy, Low Carb, Vegan Mac & Cheese

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    SugarHATER's Note:

    Love Spicy. Love Cheese. Currently a vegan, so I'm made some adjustments to create: "Hot & Spicy, Low Carb, Vegan Mac & Cheese" PLEASE NOTE: this is NOT going to be "creamy and smooth" like full-fat, artery clogging mac & cheese. But, it tastes just as good even if it is firm. Eat it while hot because once it cools... it sticks together. I'm sorry, but I'd rather eat this, have the taste and it not be creamy, than have creamy mac & cheese for 10 mintues and my chest cut open for a heart by-pass surgery that takes 16 hours. ALSO NOTE: If you are not a vegan, please only use FAT-FREE real cheese or AS LOW-FAT as you can get. DO NOT USE FLOUR, BUTTER OR MILK or any other saturated fat in this recipe for ANY REASON, PLEASE :-) Thank you! :-)

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    Ingredients:

    Servings:

    Units: US | Metric

    • 12 ounces whole wheat pasta, elbows (I use "Dreamfield's Brand as seen in the photos for this recipe)
    • 1 cup vegetable broth
    • 1 cup vegan parmesan cheese, shredded
    • 1 cup vegan cheddar cheese, shredded
    • 1 cup v- 8 butternut squash soup (Can't find the soup? No worries! Just use defrosted frozen butternut squash instead)
    • 1 teaspoon salt
    • 1 teaspoon dry mustard (from here down, feel free to add a LOT more of these spices if you want. These are just guidelines. )
    • 1/2 teaspoon white pepper (white pepper is HOTTER than "black" pepper, so if it's your first time using it, be careful.)
    • 1/2 teaspoon Worcestershire sauce
    • 1/2 teaspoon chili powder
    • 3 dashes Tabasco sauce (again, a guildeline. I use 1/4 a bottle sometimes! Really. Yeah, I like it spicy!)

    Directions:

    1. 1
      Boil pasta shells in salted water until slightly firm, according to package directions.
    2. 2
      In another saucepan, combine the vegetable broth, Parmesan, cheddar, and butternut squash over medium heat until melted and combined. Turn off the heat. Add salt, mustard, white pepper, Worcestershire sauce, chili powder & Tabasco.
    3. 3
      Drain the pasta but don’t rinse it. Add it to the cheese sauce (use a large bowl if necessary) and toss to coat the pasta. Taste and add more salt or pepper, according to your taste.

    Ratings & Reviews:

    • on February 18, 2011

      This recipe sounds delicious...BUT, its not Vegan unless you omit the worcestshire (or however you spell it) sauce. It is maid with anchovies.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 14, 2010

      those veggie shreds you used are NOT vegan. Just a precaution! I used that for a while until I realized that lactose-free does NOT mean dairy-free. Happy eating!!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Hot & Spicy, Low Carb, Vegan Mac & Cheese

    Serving Size: 1 (89 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 302.5
     
    Calories from Fat 12
    25%
    Total Fat 1.4 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 602.1 mg
    25%
    Total Carbohydrate 64.8 g
    21%
    Dietary Fiber 0.2 g
    1%
    Sugars 0.1 g
    0%
    Protein 12.7 g
    25%

    The following items or measurements are not included:

    vegetable broth

    vegan parmesan cheese

    vegan cheddar cheese

    butternut squash soup

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