Vegan Butternut Mac N' Cheese & Crispy Pancetta Chips

Vegan Butternut Grain-Free Mac n’ Cheese with Chicken & Pancetta Chips

2 Tbs. butter (or coconut butter for the vegan version)
1 large parsnip, peeled and shredded
1 large yellow squash, shredded
2 cups broccoli slaw
sea salt and pepper

2 cups cooked butternut squash
1 cup veggie broth
2 Tbs. nutritional yeast
sea salt and pepper

2 large chicken breasts, simmered in veggie broth and shredded
2-3 oz. Oven Crispy Pancetta Chips (recipe below)*

1 bunch fresh cilantro, chopped

 

In a large skillet over medium heat, melt the butter or oil. Add the veggies and stir. Cover and cook until soft and wonderful. Add additional butter or oil, if necessary.

 

Meanwhile, in a medium stock pot, bring the squash and veggie broth to a simmer, reducing until the squash really begins to break down. Transfer to a high-speed blender or using an immersion blender, whir until smooth. Add the yeast and salt and pepper, creating the “cheese” flavor and silky-smooth sauciness. Add a little butter too, if you’d like.

 

Once the veggies are soft, pour the cheesy sauce over and thoroughly mix.

If you dare to venture beyond the vegan venture, this is the time to top with the moist and juicy shredded chicken, cilantro, and Oven Crispy Pancetta chips!

 

 

*Oven Crispy Pancetta Chips

4 oz. uncured pancetta, thinly sliced

 

Preheat the oven to 375 degrees.

 

On a parchment lined baking dish, thinly spread the slices and crisp in the oven for 10-15 minutes. Remove from the oven and transfer to several paper towels ~ draining the excess fat. As the pieces continue to dry, they will become even more crispy and delicious.

 

Break into pieces and serve over anything ~ salads, soups, main meals. These are like little crouton garnishes, or bacon “chips,” but even better. 

 

They are simply delicious.