Vegan Macaroni and Peas (WFPB, Oil Free)

Macaroni and cheese was always one of my favorites while growing up. And especially as the holiday season rolled around, a baked macaroni and cheese was always expected to be on the table. And one thing I always enjoyed adding into my macaroni was a good helping of green peas. Looking at the rest of my WFPB Holiday recipes I knew that I needed to have a variation of this classic holiday dish. But I also know that when eating a completely vegan diet, finding a good alternative to macaroni and cheese can be tricky some times. That is where my macaroni and peas comes into play. I wanted to create something that would be simple to make and taste delicious. The base of this "cheese" sauce is really a variation of my sweet potato cheese sauce, just tweaked a bit to make sure the flavors go great with the peas. I will say that if you are not a fan of green peas, you can completely omit them or add in your favorite legume or vegetable to fill their place. If you go ahead and give this recipe a try, let me know what you think and share a picture on my facebook page of how it turned out for you.

Here's what you will need!

  • 16 oz of dry macaroni

  • 2 perfectly cooked sweet potatoes

  • 1/2 of a (15oz) block of firm tofu (optional)

  • 2 cups of a plant based milk

  • 1 cup of frozen green peas

  • 1/4 cup of nutritional yeast

  • 1 tbs soy sauce or tamari (GF)

  • 2 tsp sage

  • 2 tsp garlic powder

  • 2 tsp onion powder

  • 1 tsp paprika

  • 1/4 tsp black pepper

  • Large bowl

  • Baking dish

  • Blender


  1. Cook your macaroni noodles following the manufactures directions for al dente pasta

  2. Remove the skin from your cooked sweet potatoes

  3. Add the sweet potatoes, dry spices, soy sauce, plant milk and nutritional yeast into the blender

  4. Blend for 30-60 seconds until the mixture is a silky smooth consistency

  5. In a large bowl use a fork to press down and break apart the tofu

  6. Add the cooked pasta, green peas and blended mixture into the bowl

  7. Mix thoroughly

  8. Transfer the mixture into the baking dish

  9. Bake at 375 F for 30-35 minutes


- Plant Based Gabriel

© 2018 Plant Based Gabriel