Once upon a time when I was a non vegan I ate a macaroni and cheese bite, so now as a someone who follows a plant based diet I felt the need to veganize that idea, but sub in some healthy ingredients. I haven’t made a sauce for these so I’m just snacking on them plain, but maybe in the future I’ll whip up a sauce to go with them.
Typically my meal are easy peesy and quick and these took some labor to complete. Seeing the Sweet potato Mac and cheese I posted yesterday had extra sauce ( that’s a regular occurrence for me just gives me options for multiple recipe ideas) I wanted to come up with this idea.
Please refer to the sweet potato baked Mac and cheese recipe for the base of this cheese sauce. I snuck in some broccoli because veggies are great to incorporate into meals and I try to pack my meals with the most nutritional benefit.
Ingredients for filling
1 cup Sweet potato cashew cheese sauce
1/3 cup almond milk
1/3 cup nutritional yeast
9 tablespoons tapioca flour ( must be tapioca it’s what give it the thick stretchy cheese consistency)
Sea salt to taste ( I add a bit extra because the tapioca flour lessens the taste of the cheese once it’s added)
1 cup quinoa
9 broccoli florets
Ingredients for batter
2 tablespoons flax seed powder
1 tablespoon Gluten free all purpose flour
1/4 cup water
1/4 cup almond milk
1 teaspoon onion powder
1/2 teaspoon sea salt
Ingredients for bread crumbs
Gluten free bread crumbs ( I use the brand glutino)
For the bread crumb mixture I started with 1/2 cup of the mixture at a time once that portion was used I added more to the plate. In total I used 1 1/2 cup of the bread crumb mixture. You can add the 1 1/2 cups of bread crumbs to a mixing bowl then season it and use as needed. I find it easier to use small portions at a time.
To make the filling which is the cheese sauce, broccoli, and quinoa first add 1 cup of cheese sauce to a pot. Add in 1/3 cup almond milk, 1/3 cup nutritional yeast ( yes even though the cheese sauce is already made it needs extra because the tapioca flour minimizes the taste) Sea salt. Mix all of that until combined. Prepare quinoa in a separate pot following instructions on package. Once quinoa is cooked add that to the pot with the cheese sauce. Chop up the broccoli very finely add that to the cheese sauce. Then add in 6 tablespoons of tapioca flour turning on the burner to medium heat stirring continuously. It takes awhile for the cheese to turn to a stretchy consistency. Keep stirring it will start to thicken then add in the following 3 tablespoons of tapioca flour and stir until it’s a bit firmer it should now be a stretchy consistency. Spray a baking tray or line with parchment paper. Let the cheese cool a bit then scoop out onto a baking stray in small clumps. You should have about 15 balls of this mixture added to a baking tray. Bake for 10 minutes at 350 ° then carefully flip the cheese and bake for 10 more minutes.
Once the cheese is cooled it should be more firm so you can bread it.
Set up your breading station.
In a mixing bowl add the ingredients for the batter.
Then have two plates.
On one plate add 1/2 cup gluten free all purpose flour.
On the second plate add 1/2 cup of the bread crumbs mixture.
To bread the cheese first roll the cheese in the flour then dip in the batter and follow that with coating with bread crumbs. Continue this process until all the cheese is breaded.
Once breaded put on baking tray and freeze them for 5 minutes.
While they are freezing preheat oven to 350°
Take out of freezer and bake for 15 minutes
There may be leftover batter and bread crumbs so you can mix those together and form into balls and bake with the cheese bites for gluten free bread balls. ( That’s something my mother used to make with leftovers when I was a kid, they are quite good to snack on).
I did not make a dipping sauce for these, but pairing this with ketchup would work wonderful, or even marinara sauce.
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