How about Quick Smacking Vegan Mac and Cheese with Shiitake Mushrooms that tastes great! Meet an amazing Black-owned business making allergen-friendly cheese dips that taste amazing. Dianna King is the co-founder of Eat UNrestricted and is an electrical engineer by trade. However, she has always been an entrepreneur and foodie.
She has a family history of cancer and it inspired her to make the change to a vegan diet in June 2016. Shortly after hosting community dinners in 2016, she received a lot of compliments on the mac and cheese she would make. She worked on perfecting the recipe for 2 years and met Eric Thompson who became a co-founder and helped her continue the perfection process for the recipe. If you are interested in making this dish the ingredients and instructions are below.
Serves 2 people
Prep time: 5 mins - cook time: 35 minutes
Ingredients:
112 oz. jar of Eat UNrestricted cheese sauce
0.5 box of macaroni
4 cups chopped shiitake mushrooms
3 tbsp of extra virgin olive oil
3 tbsp of balsamic vinegar
a pinch of black pepper, ground
Parsley for garnish
Instructions:
Preheat oven to 400 degrees F. Add shiitake mushrooms to a cookie sheet and drizzle olive oil and balsamic vinegar. Place in oven to cook for 15-20 minutes.
**Turn the stove eye on between medium and high heat. Boil water and add pasta. cook until pasta is soft.
- Drain pasta and add cheese sauce to pasta. Cook and stir on medium heat for about 5 to 7 minutes.
- Plate Mac and cheese and top with mushrooms and parsley as garnish. Enjoy!
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