Vegan Thai Mac N Cheese

Ingredients

• Servings: 1
• 1 1/2 cups sunflower seeds
• 2 (14 ounce) cans coconut milk, divided
• 1/2 cup red curry paste, or more to taste, divided
• 1/2 cup chopped fresh cilantro, or more to taste, divided
• 2 limes, juiced, divided
• 1/2 teaspoon salt, plus more for seasoning
• 1 (8 ounce) package elbow macaroni
• 1 (8 ounce) package broccoli florets
• 1 pinch curry powder, or more to taste
• 3 tablespoons nutritional yeast
• 1 teaspoon white sugar

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• place sunflower seeds in a bowl and pour in enough water to cover; soak for about 10 minutes.
• mix 1 1/2 cans coconut milk, 1/4 cup curry paste, 1/4 cup cilantro, juice of 1 lime, and 1/2 teaspoon salt together in a saucepan; cook and stir over medium-low heat until curry sauce is thickened, about 5 minutes.
• bring a large pot of lightly salted water to a boil. cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. drain and mix pasta into curry sauce; cook and stir over low heat.
• place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil. add broccoli, cover, and steam until tender, about 2 minutes. season broccoli with salt and curry powder and transfer to a 9x13-inch baking dish.
• drain sunflower seeds and place in a blender with remaining coconut cream, remaining curry paste, remaining cilantro, juice of 1 lime, nutritional yeast, and sugar; blend until thick and smooth.
• spoon pasta mixture over broccoli. pour sunflower seed mixture over pasta and stir to coat evenly.
• bake in the preheated oven until sauce is bubbling, about 10 minutes.