Vegetable Mac and Cheese

INGREDIENTS

1/2 massive eggplant, diced
1/2 cup diced carrots
1/2 cup diced onion
1 tablespoons olive oil
1 can coconut milk
1 teaspoon garlic powder
1 teaspoon mustard
1 tablespoon cornstarch
3-4 tablespoons dietary yeast
10 ounces macaroni noodles

INSTRUCTIONS

1. Warmth the olive oil in a big saucepan over medium-high warmth. Add eggplant, carrot and onion and sauté till onions are translucent, about 5 minutes. Add coconut milk, garlic powder, mustard and cornstarch and stir till mixed. Let simmer for 10 minutes, or till greens are tender and the sauce has thickened.

2. Cook dinner the macaroni noodles based on field directions. Whereas noodles are cooking, make topping. Mix bread, almond flour, dietary yeast, Italian seasoning and garlic powder within the bowl of a meals processor or blender and pulse till combination turns right into a powder. Switch to a small bowl and clear out the meals processor.

3. Pour coconut milk combination into the bowl of the clear meals processor or blender and high with dietary yeast. Mix till clean, thick and creamy.

4. Mix sauce and cooked noodles in a saucepan and stir till mixed. Serve instantly.