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Vegan Mac and Cheese
4 small yellow peppers
½ of a yellow onion, medium dice
1 teaspoon garlic powder
2 tablespoons olive oil
¼ teaspoon cayenne
¼ teaspoon white pepper
2 teaspoons Kosher salt
¼ teaspoon turmeric
2 garlic cloves, peeled
2 cups dairy free milk (almond, cashew)
2 cups water
3 medium sized yellow potatoes, large dice
1 carrot, large dice
2 Tablespoons fresh Lemon juice
2 cups cooked Pasta
Set oven to 325°F.
Coat peppers, onion, and garlic with oil and seasonings.
Roast for 15 minutes, remove stems and seeds from peppers when done.
Combine yellow potatoes, carrots, roasted veg, lemon juice, milk, and water in a stockpot.
Add more water if needed to cover the veg.
Simmer until potatoes are tender.
Taste and adjust seasonings if needed.
Toss with cooked pasta in a hot pan.
Plate and top with chips.
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