Shredded Meat with Potatoes
Vegan Mac & Cheese
| By : |
Fond of the art of adapting traditional cuisine to one that is suitable for food allergies.
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Ingredients
To prep:
- 4 cups (400 g) pasta macaroni
- 1 tsp salt
- 1 tsp garlic powder
- 2 tbsp margarine or vegan butter Ex.: Deline
- 3 cups vegetable broth
- 8 oz (200 g) vegan mozzarella cheese cut into small cubes (I recommend Violife)
- 3 tbsp vegan cream cheese I recommend Violife
For serving:
- Can be sprinkled with a little grated or shredded vegan cheese before serving
Ingredients
To prep:
For serving:
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Instructions
- Place the stainless steel inner pot inside the Instant Pot® and then add the pasta, salt, garlic powder, margarine, and vegetable broth. Stir well.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing . Press Pressure Cook, pressure level High , and set time to 5 Minutes .
- When done cooking, press Cancel and then turn the steam release handle to Venting . Once all the steam has been released, open the lid.
- Press Saute and set time to 10 Minutes . Add the mozzarella cheese and cream cheese and stir well until melted and everything combines.
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