I had a decent amount of extra shredded “cheese” and zucchini from the fillo cups I made the other night and thought making some mac would be a functional use of said leftovers.
1/2 cup brown rice pasta
1 teaspoon Earth Balance
1 teaspoon crushed garlic
1/3 cup non-dairy cheese
1/4 to 1/2 zucchini, shredded
1/2 to 1 tablespoon nutritional yeast
Prepare brown rice pasta per the package instructions, drain, and put back in the pot. Add all of the ingredients except for the yeast and stir until the non-dairy cheese is mostly melted. Add the nutritional yeast and stir until evenly distributed. Then, serve yo mac!
Zucchini is my all time favorite sneaky veggie because, when shredded, you can barely tell it’s there. Zucchini also has high quantities of fiber, vitamin A and vitamin C, making it a supremely kind form of trickery.
What’s your favorite sneaky veggie?