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Vegan Butternut Squash Mac and Cheese
THE VIET VEGAN17Ingredients
40Minutes
200Calories
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Ingredients
US|METRIC
8 SERVINGS
- 2 cups penne (uncooked)
- 2 cups butternut squash (cubes, cooked and pureed)
- 1 onion (diced)
- 1 Tbsp. vegan margarine (like Becel Vegan)
- 1/2 tsp. paprika
- 1/2 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. kosher salt
- 1 pinch cayenne powder (to taste)
- 1 cup unsweetened soy milk
- 1 Tbsp. flour
- 1/4 cup nutritional yeast
- 1/4 cup Daiya cheese (shreds, I used jalapeño jack flavoured shreds)
- 1/2 cup panko bread crumbs
- 2 Tbsp. melted butter
- 1/4 cup Daiya cheese (shreds, I used jalapeño jack flavoured shreds)
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NutritionView More
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200Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories200Calories from Fat50 |
% DAILY VALUE |
Total Fat6g9% |
Saturated Fat2g10% |
Trans Fat0g |
Cholesterol10mg3% |
Sodium350mg15% |
Potassium310mg9% |
Protein8g |
Calories from Fat50 |
% DAILY VALUE |
Total Carbohydrate31g10% |
Dietary Fiber4g16% |
Sugars2g |
Vitamin A80% |
Vitamin C15% |
Calcium8% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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