Mac and cheese is a Southern staple. This cozy, creamy, comfort food is the epitome of soul food and the side dish that always steals the show. It is also one of my daughter's favorite foods, and I wanted to learn to "veganize" it well. This recipe is a winner, and it's kid and husband approved. I can't take all the credit though. I have to give a shout out to the tofu that made it all possible.

There are many brands of tofu, but the Southern Barbecue Tofu Cubes from Hodo Foods were exactly what I needed for this recipe. I used the Harissa cubes in my vegan pot pie recipe, and I knew the barbecue would add the right flavor to my mac and cheese. The smokey blend of paprika, garlic, mustard, cumin, and cayenne in the dry rub says it all. Hello taste buds! They are more than just a pretty face though. They contain 13 grams of USDA certified organic, gluten-free, kosher, plant based protein!

I am a label reader, and I like to know exactly what I am feeding myself and my family. I learned that just because a product is labeled "vegan" doesn't necessarily mean it's good for me. If I look at the label and see fine print listing forty ingredients that sound like a science project, then we have a problem. I learned that first hand when I started my vegan journey. Ingredients matter. It was refreshing to read the label on the package of the barbecue tofu. I only saw fresh, wholesome ingredients. This definitely is the best tofu for my family. 

All the prep work is done, too. There is no draining the package, pressing out the liquid, figuring out which seasonings to use, or a long cooking process. They are literally ready to eat in five minutes. Time is so precious, and the Hodo tofu cubes are a quick and easy plant based meal option. If you like barbecue and pizza, you should definitely try this easy vegan pizza recipe. You can thank me later.

Creamy, cheesy, smoky, tasty, and only ten ingredients!
 
Author: The Sensible Vegan
Recipe Type: Entree
Cuisine: Vegan
Serving: 8
 
​Ingredients:
1 lb elbow macaroni pasta
1 tbsp garlic powder
1 tbsp turmeric
1/2 cup raw carrots
1 cup raw whole cashews
1/2 cup potato leek soup. I found this one at Publix.
1 package Southern Barbecue Tofu Cubes
1/2 cup coconut milk
2 1/2 tbsps nutritional yeast
1 tbsp smoked paprika
 
Directions:
Preheat oven to 350.
Soak cashews and carrots in bowl of hot water for 30 minutes. I boiled a bowl of water for five minutes in the microwave, added the cashews and carrots, and covered them.
Prepare pasta and set aside.
When the cashews and carrots are tender, remove them from water and add them to your blender. You may also use a food processor. Add in garlic powder, smoked paprika, turmeric, soup, coconut milk, and nutritional yeast. Blend or pulse until thick and creamy.
Add macaroni to skillet on medium low heat. 
Stir in tofu cubes.
Pour cheese sauce atop pasta and stir until evenly combined.
Season with salt to taste. 
Place in oven and bake for 25 minutes. You may use a baking dish or oven skillet pan.
Remove from oven, dust with a few pinches of smoke paprika, and enjoy!

For Serving:
 Drizzle with your favorite barbecue sauce.
Garnish with fresh parsley.

Nutrition Info: Serving size: 1/8   Calories: 418   Fat: 15.9g    Saturated Fat: 3.25g    Protein: 16.6g  Sugar: 4.3g    Fiber: 4.5g   Sodium: 398mg   Carb: 53g

Crispy, crunchy, tender, tasty, and only ten ingredients!

Author: The Sensible Vegan
Recipe Type: Appetizer, Side
Cuisine: Vegan
Serving: 6

Ingredients

• One ( 12-ounce package of cauliflower florets) 
• 1.5 cups all-purpose flour
• 1 cup almond milk
• 1 cup water
• 1/2 tsp garlic powder
• 1.5 cups panko breadcrumbs
• 1/2 tsp cumin
• 1/2 tsp tumeric
• 2 tbsp nutritional yeast
• 6 oz. buffalo sauce
  

Instructions

• Preheat oven to 350.
• Make sure cauliflower is cut into even florets. Although I used a pre-cut package to save time, some of the pieces were still substantially larger than others so I had to cut them up.
• In a large bowl thoroughly combine the flour, almond milk, water garlic powder, cumin, tumeric, and nutritional yeast.
• Dip each floret into the batter, and coat completely.
• Place atop parchment lined baking sheet.
• Roll each floret in panko breadcrumbs until completely coated.
• Place evenly spaced atop parchment covered baking sheet.
• Bake for 25-30 minutes.
• Transfer cauliflower to bowl and coat evenly with buffalo sauce.
• Placed coated cauliflower back on parchment lined baking sheet, and bake another 25-30 minutes.
  

For Serving

• ​Buffalo sauce or vegan ranch for dipping
• Tastes great paired with BeanVivo Miso Ginger Organic Beans
  

Nutrition Information
Serving size: 3 wings Calories: 219 Fat: 2g  Saturated Fat: 0g 
Carbohydrates: 33.8g   Sugar: 2.3g   Sodium: 590mg  Fiber: 3g   Protein: 7.8g

Crunchy, flavorful, tender, and only eight ingredients!

Author: The Sensible Vegan
Recipe Type: Side, or Appetizer
Cuisine: Vegan
Servings: 7

Ingredients

• 14 okra stalks sliced in half
• 1/2 cup almond milk
• 2/3 cup panko bread crumbs
• 1/4 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cumin
• 1/2 sp garlic powder
• 1/2 tsp chili powder

Instructions   

1. Preheat oven to 425.
2. Wash the okra thoroughly.
3. Cut off the tips and ends of the okra and slice in half like the above photo.
4. Cover the stalks with almond milk. 
5. Remove each stalk from milk and coat with panko bread crumbs.
6. Place the stalks on a lined baking sheet.
7. ​Bake approx, 10-15 min, turning halfway through until they are golden brown.

For Serving
Serve with your choice of sauce or dressing.
​
Nutrition Information

Serving size: 4 fries  Calories: 28  Fat:  0.3g
Sat Fat: 0g Carbohydrates: 5.7g   Sugar: 0.7g    Sodium: 191mg
Fiber: 1.1g    Protein: 1.1g

Crunchy, nutty, filling, tasty, and only five ingredients!

Author: The Sensible Vegan
Recipe Type: Main, Side, or Appetizer
Cuisine: Vegan
Servings: 10

Ingredients

• 2.5 cups broccoli, chopped
• 1/2 cup red onion, chopped
• 3.5 cups chopped salad mix (saves time and money) The mix I used contained green cabbage, romaine, carrots, pumpkin seeds, green onions, cilantro, and blue and yellow tortilla chips.
  
• 2 oz. raisins
• 1/2 cup almonds, sliced

Instructions   

1. Rinse and chop broccoli.
2. Add additional ingredients and mix thoroughly.

For Serving
Serve with your dressing of choice. I used organic ginger soy sauce.
​
Nutrition Information

Serving size: 10  Calories: 75  Fat:  4.2g
Sat Fat: 0.3g Carbohydrates: 8g   Sugar: 5g    Sodium: 16mg
Fiber: 3g    Protein: 5g

Quick, tasty, crispy, amazing, and only five ingredients!

Author: The Sensible Vegan
Recipe Type: Main, Side, or Appetizer
Cuisine: Vegan
Servings: 2

Ingredients

• 1 medium zucchini sliced
• 2 tbsp Extra Virgin Olive Oil, I used extra virgin organic cooking spray.
• 1/3 cup flour
• 1/4 tsp coarse sea salt
• 1/2 cup almond milk

Instructions   

1. Slice the zucchini into thin even slices.
2. Place zucchini in bowl of almond milk. 
3. Remove from almond milk and dip zucchini in flour until evenly coated.
4. Add zucchini to oiled pan on medium heat.
5. Cook until crispy and golden brown on each side, turning frequently.
6. Remove from heat.
7. Sprinkle with coarse sea salt.

​
Nutrition Information

Serving size: 2  Calories: 195.5  Fat:  2.9g
Sat Fat: 0g Carbohydrates: 17g   Sugar: 1.8g    Sodium: 247mg
Fiber: 1.1g    Protein: 3g