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Vegan Gouda Mac 'n Cheese with eggplant for one

Updated: Oct 6, 2022

Made with follow your heart Gouda Slices and mixed with fig balsamic reduction glazed eggplant let this deceptively affordable simple indulgence light up your solo nights.

Olivia's vegan guda mac and cheese with eglpant ona black dish plate next to a bone white vase with white hygrengeous
Table for one please. Delicious.

I know how to feed people. Friend bring a boy friend the got with like five minutes before your dinner party. That's ok, there was already room for one more. Grab a dish! Bust I also understand the demands of cooking for one. The recipes make enough for leftover the entire week. With so much emphasis on families, recipe searching can also trigger a case of loneliness, and the why-am-not-good enough's. You are beautiful, and you are smart, and you, single you, are definitely good enough. And tonight, we are going to make the best mac and cheese you've ever had in your life.


For this recipe, I utilized Follow Your Heart's vegan, and now Kosher, Gouda cheese slices, in my 10 minute cheese Sauce recipe, in place of the Cheddar flavored slices. I also used a fig balsamic reduction sauce, and while the brand I am using is not certified kosher, I just saw figs in my local store. So Subscribe to the newsletter, you will not want to miss, Olivia's Kosher Balsamic reduction with fig.


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This recipe takes 5 min of prep time, 20 minute cook time and yields 1 serving. Although you can make more if you'd like


The supplies needed are: measuring spoons and cups, small and medium saucepan, baking sheet, Ingredients include; n1 purple eggplant, 3 slices of Vegan Gouda, 1/2 cup dried macaroni noodles, 1 tablespoon vegan butter, 1/2 cup non dairy milk, olive oil, fig infused balsamic reduction, kosher salt

eggplant, salt vegan butter, vegan gouda cheese slices, non-dairy milk, pasta, olive oil and fini fig balsamic reduction
We're cooking Italian tonight!

STEP 1 Pre heat the oven to 375 degrees F. Slice the eggplant into rounds and then cut in small pieces. Place on a parchment or aluminum lined baking sheet. Drizzle with olive oil and with a fig balsamic reduction 9avaiable in most supermarkets in the balsamic section.) Place in the oven and bake for 20 minutes.




Step 2 Prepare 10 minute cheese sauce, halving the recipe and subbing out the cheddar for vegan Gouda.







Step 3 Next I am going to let you in on a little secret to making pasta for one. Fill a medium sized saucepan with water, boil and then add the 1/2 cup macaroni noodles, about a tablespoon of olive oil, and a pinch of kosher salt.














Step 4 When the pasta is tender, drain and return to the saucepan. add 1/2 cup (you can save the rest of the eggplant for a sandwich, as a salad topping, or to make more of this recipe. ) and the cheese sauce. Mix together and serve on a plate. Enjoy!




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And Last, but not least, My friend Linda has a niece. Chrissy makes these beautiful wreaths in the same way that I started cooking. They are amazing, I just had to share. A what a good photo to ring in that fall season. Please check back all October for your favorite Tents and Treats.





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Vegan Gouda Mac & Cheese with Eggplant

Prep Time 20 Minutes Bake Time 15-20 minutes Yields 12 medium sized muffins

Ingredients

  • 1 eggplant

  • 1/2 recipe 10 minute cheese sauce with Gouda subbed for cheddar.

  • 1/2 cup macaroni noodles

  • Olive Oil

  • Balsamic reduction with fig (store bought or homemade.)

  • Kosher Salt

Directions


  1. Pre heat the oven to 375 degrees F. Slice the eggplant into rounds and then cut in small pieces. Place on a parchment or aluminum lined baking sheet. Drizzle with olive oil and with a fig balsamic reduction 9avaiable in most supermarkets in the balsamic section.) Place in the oven and bake for 20 minutes.

  2. Prepare 10 minute cheese sauce, halving the recipe and subbing out the cheddar for vegan Gouda.

  3. Next I am going to let you in on a little secret to making pasta for one. Fill a medium sized saucepan with water, boil and then add the 1/2 cup macaroni noodles, about a tablespoon of olive oil, and a pinch of kosher salt.

  4. When the pasta is tender, drain and return to the saucepan. add 1/2 cup (you can save the rest of the eggplant for a sandwich, as a salad topping, or to make more of this recipe. ) and the cheese sauce. Mix together and serve on a plate. Enjoy!


Share what you make in the comments below.







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