Vegan Baked “Lobster” & Spinach Mac & Cheese
A vegan and gluten free version of the real thing! This recipe uses hearts of palm to replace the lobster and red lentil penne for an extra dose of protein.
Ingredients
“Lobster”
- 2 cans of hearts of palm
- 2 garlic cloves
- 1 tbsp old bay seasoning
- 1/2 tbsp paprika
- 1 tbsp extra virgin olive oil
Pasta
- 2 8.8 oz boxes of red lentil penne
- 6 oz baby spinach
- 1 cup dairy free and gluten free breadcrumbs
Cheese Sauce
- 1 cup whole raw cashews
- 1/2 block gluten free extra firm tofu
- 1 large garlic clove (minced or pressed)
- 2 tsp gluten free white miso paste
- 1/2 tsp onion powder
- 1 tbsp lemon juice
- 1/2 tsp turmeric
- 2 tbsp nutritional yeast
- 1/2 tsp paprika
- 1/4 cup + 2 tbsp non dairy milk
Instructions
- Cook the pasta according to package directions - cooking for one minute less than advised.
- Preheat the oven to 350℉ and grease a 13x9 baking dish with extra virgin olive oil.
- While the pasta is cooking, make your cheese sauce by combining all of the ingredients in a blender or food processor and blending until smooth.
- When the pasta is done, strain into a strainer with the baby spinach so it wilts. Rinse with cold water.
- Drain the cans of hearts of palm and cut each into 1/4” rounds. Set a pan to medium heat and add the olive oil.
- Add the cut hearts of palm and garlic (minced or pressed) to the pan. Cover and cook for 2-3 minutes, sautéing when needed. Uncover and add the spices, sauté for another 2-3 minutes.
- Mix together the cooked pasta/spinach, cheese sauce, and hearts of palm. Add this to the baking dish and spread it out evenly. Bake in the oven for 3 minutes.
- Sprinkle the breadcrumbs on top of the pasta and bake for another 2-3 minutes.
- Serve warm!