Meatless Monday: Spicy Vegan Mac’n’Cheese {Gluten Free, Low FODMAP}


Spicy Vegan Mac'n'CheeseThe entire concept behind this recipe stemmed from the fact that I wanted to make something that my sister was able to eat and enjoy without feeling like she was missing out.  Recently she was put on the Low FODMAP diet which excludes a variety of foods and spices that you would commonly use to make not only traditional mac’n’cheese but also a lot of vegan mac’n’cheese recipes as well.  

Other than the fact that she can’t have dairy, foods such as; cauliflower, legumes, cashews, garlic and onions are considered High FODMAP which are a big no-no! Given the fact that all of those foods plus more are not allowed, making this Low FODMAP friendly dish turned out to be quite the challenge.  

After some research and a little bit of playing around with flavors, I was able to create something that tasted pretty similar to traditional mac’n’cheese but loads healthier and meant to make the belly a lot happier 😉

While I did follow the list for all approved spices, you can adjust this recipe according to your own needs if you are also on the Low FODMAP diet.  I am referring to this recipe as “spicy” because I used a little bit of cayenne, paprika and red pepper flakes but it is by no means “hot”.  I personally don’t do well with spicy foods and I was able to enjoy this without any issues.  You can always adjust the spice level according to your tastes! Spicy Vegan Mac'n'Cheese
Spicy Vegan Mac & Cheese

Spicy Vegan Mac'n'Cheese
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Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Instructions
  1. Steam or roasted carrots prior to starting.
  2. Preheat oven to 450 degrees.
  3. Boil a pot of water along with 1 tbsp of garlic oil and cook pasta according to package instructions.
  4. While pasta is cooking, place cooked carrots in a large blender along with coconut milk, nutritional yeast, mustard, turmeric, paprika, cayenne pepper and salt. Blend thoroughly.
  5. Drain pasta, leaving it in the pot and mix in remaining garlic oil.
  6. Slowly stir in carrot and coconut mixture, you may have about a cup leftover.
  7. Transfer all into an 8 inch glass baking dish and top with bread crumbs, red pepper flakes and pine nuts.
  8. Sprinkle with more paprika if desired.
  9. Bake in oven approximately 8-10 or until bread crumbs are golden.
  10. Be careful not to bake too long as mixture will dry out easily.
  11. Remove and serve immediately.
  12. Enjoy!
The Fit Foodie Mama http://thefitfoodiemama.com/

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I also link up with Lean Lena for Tasty Tuesdays so be sure to hop over and check out more deliciousness there! 

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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!

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