When you serve up this vegan mac and “cheese,” your family won’t know the difference. Since it is cooked with gluten-free macaroni shells, you can confidently serve it to people who are gluten intolerant as well as those on a calorie-restricted diet. The pureed squash replicates the creamy smoothness a regular cheese sauce would provide. You are definitely dispelling the notion that cheese is even essential with a meal that will make everyone grin…
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 potatoes
- 1 tablespoon butter
- 4 cups chopped mushrooms
- 4 hard-boiled eggs, peeled and diced
- 2 red onions, finely chopped
- 1 cup mayonnaise, or to taste
- 1 cup finely chopped pickles
- 1 cup finely chopped cornichons
Instructions
- Place potatoes, unpeeled, into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool until easily handled; peel and dice.
- Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until browned, 8 to 10 minutes. Remove from heat and let cool.
- Cover the bottom of a mold with 2 diced eggs. Layer 1 onion, 1/4 cup mayonnaise, 1/2 of the mushrooms, and all the potatoes on top. Spread 1/4 cup mayonnaise, all the cornichons, remaining eggs, and another 3 1/2 tablespoons mayonnaise on top. Finish layers with remaining onion, mushrooms, and mayonnaise.
- Refrigerate until firm, 1 to 2 hours. Invert onto a serving platter and lift off mold.
- If the mayonnaise is too thick for spreading, dilute it with a little water or lemon juice.
Nutrition Facts
| Calories | 314 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 120 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 5 g |
| Sodium | 609 mg |
| Sugars | 3 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |