Laziest Vegan Mac & Cheez

Are you looking for the Vegan Eats Ottawa restaurant directory? If so, click here!

It was lunchtime, and as usually I had procrastinated tearing myself away from my work so long that I was very, very hungry.  I stood looking into the fridge, trying to figure out a way to cram some vegetables into me, but also some starches so I’d be able to think for the rest of the afternoon.  It’s a daily dilemma, one that doesn’t seem to get easier!

I had some pasta, some spinach, some smoked tofu and some Zengarry Brie that I wanted to use up.   So even though I had mac and cheez last night, (from a box – Daiya – served with a generous portion of salad) I decided to make it again.


This particular option (below) is a bit more of a white cheddar style mac and cheese.  It’s also undoubtedly healthier than the boxed Daiya, which, while delicious, was a bit technicolor. And, since it has greens right in it, there’s no additional choking down of salad. Big win!

(serves two)


  • about 1.5 cups of dried pasta of your choice, cooked
  • 1/3 cup Zengarry Brie or Gruyere
  • 1 TB white miso paste
  • 1 TB Earth Balance, or olive oil
  • 1 tsp garlic powder
  • 2 cups cut up spinach/kale/your choice of greens
  • half a block of Soyganic smoked tofu, in small cubes (optional)


  1. Cook the pasta per package directions.  I used gluten-free, but you don’t have to. Add the greens at the end just long enough for them to wilt.  Strain.
  2. In the same pot, over very low heat, throw in the remaining ingredients, letting the tofu warm a bit, then add back in the pasta/greens and stir until everything is well combined.
  3. Eat

And for those days when you don’t feel like cooking at all,  check out the Vegan Eats Ottawa vegan restaurant directory.




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