"ToL" Original Recipe: Vegan Mac 'N Cheese with Nabana

Vegan Mac and Cheese Recipe

Yields: 4 servings

Ingredients

• 8 ounce organic cooked brown rice pasta

• 1 cup chopped nabana (Japanese spring greens)

• 2 cloves organic garlic, peeled and minced

• ½ cup organic onion, peeled and medium diced

• Organic oat milk, as needed

• 1 cup shredded vegan cheddar cheese

• 1 cup shredded vegan mozzarella cheese

• 1 tablespoon organic avocado oil

• ½ teaspoon organic paprika

• Himalayan pink salt, as needed

• Garlic powder, as needed

• Black pepper, as needed

• Red pepper flakes, as needed

• Gluten-free panko breadcrumbs, as needed

• Organic Italian parsley, washed and chopped, for garnishing

Cooking Instructions

1. Preheat oven to 375°F (190°C).

2. Bring a pot of salted water to a boil. Cook the brown rice pasta according to package instructions until al dente.

3. Drain the pasta and set it aside.

4. In a saucepan over medium heat, add avocado oil and sauté garlic and onion until fragrant.

5. Add the shredded vegan cheddar and vegan mozzarella.

6. Add oat milk. Stir continuously until the cheeses melt and the sauce becomes smooth.

7. Add seasonings.

8. Add the cooked pasta and nabana to the sauce and stir until well coated.

9. Transfer the mixture to a baking dish and spread evenly.

10. Sprinkle the gluten-free panko evenly over the top.

11. Bake for 12–15 minutes, or until the topping is lightly golden.

12. Remove from the oven and sprinkle with chopped Italian parsley before serving.

Cheers!

Gini x

26 April 2026