Vegetable Macaroni and Cheese Casserole

By SpartyGreenMom

Ingredients

• Vegetables (you can use any vegetables you like but these are ones we like to use)
• 1 1/2 zucchini (see video for the way we cut them into macaroni shapes)
• 1/2-3/4 cup chopped broccoli
• 1/3 cup chopped onions
• 1/2-3/4 cup chopped mushrooms
• 1/2 cup chopped tomatoes (I like to use the grape or sweet cherry tomatoes)
• 1/3 cup asparagus
• 1/2-3/4 cup shredded cabbage
• Marinade
• 1 clove garlic, minced
• 1/8 cup coconut aminos or tamari sauce
• 1/8 cup chia, flax, or olive oil
• 1/2 T coconut vinegar or raw apple cider vinegar
• 1 T chili powder
• 1/2 t cumin
• 1/8 t cayenne pepper

Details

Servings 1
Adapted from startingoutraw.net

Preparation

Step 1

Put all of your vegetables in mixing bowl and sprinkle sea salt over them and toss. I like to do this first while making the marinade. In a small mixing bowl, add all marinade ingredients and stir until well mixed. Pour over vegetables and stir well. I like to let this sit out for an hour or so and continue to stir marinade into the vegetables before putting in refrigerator. The vegetables will shrink down and absorb the marinade. Let marinade for several hours or overnight. The longer you marinate the vegetables, the softer and tastier they will be. When ready to eat, coat with Cream of Mushroom and Cheese Sauce. Warm in a double boiler or dehydrator. If you warm them in a dehydrator, put the sauces on after. They tend to dry too much in the dehydrator.

Look at the seperate recipes for the Cheese Sauce and the Cream of Mushroom.