Yes, that’s a very specific title, but it’s because I had a very specific need. Last month I was diagnosed with gallstones and, consequently, am limited to a low-fat diet. The good news is that it stopped the debilitating gallstone pain. The bad news is that nearly all my favorite foods are now off-limits (like cheese, chocolate, and peanut butter). So I’ve had to completely change the way I eat. I share this with you not for pity or to regale the internet with my medical woes, but in hopes of helping somebody else with an angry gallbladder!
My mom found a recipe for vegan mac & cheese (it might have been this one) that used pretty much just dijon mustard and nutritional yeast. But I wasn’t a huge fan of the taste, so I messed around with the recipe and came up with this. Since it’s so heavily modified I’m sharing it with you, but I don’t wish to claim any credit.
Gallbladder-Friendly Vegan Mac & Cheese
Serving Size: 1 person
Nutritional Facts: 325 calories and 4.5 grams of fat (all my ingredients are the lowest possible fat content, so make sure you check that)
Prep Time: 15 minutes
Ingredients
- 2.5 oz dry macaroni
- dash of salt
- 1 teaspoon vegan butter (mine is Earth Balance Natural Butter)
- 1/2 teaspoon dijon mustard
- 1 tablespoon nutritional yeast
- 1 tablespoon bread crumbs
- 1-ish teaspoon water
Directions
- Boil water and dump in macaroni. Sprinkle with salt. Let it cook for 7 minutes.
- While that’s going, add vegan butter to a bowl so it can start melting.
- Drain cooked pasta and dump it into the bowl you’re going to eat it in. (Save some dishes.)
- Add dijon mustard and stir until butter is melted and mustard is distributed.
- Add nutritional yeast and breadcrumbs. Stir until evenly distributed.
- Stir in water so it isn’t so dry.
- Optional: Put it in the microwave for 30 seconds to warm up all the cold ingredients. Serve immediately.
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The weird bit of this recipe is the nutritional yeast, which I guess is the vegan substitute for cheese. It doesn’t taste at all like cheese, but it does have the same texture as powdered parmesan cheese and it helps pasta get all gooey and melty. It has a nutty sort of taste. Be warned that it can trigger migraines in people who are predisposed to that sort of thing, but most people won’t have a problem with it. Basically, just don’t expect nutritional yeast to be cheese and appreciate it for what it is – a different taste sensation.
I have been known to dump this pasta into a Tupperware container before dashing off to the bus stop. College, you guys. Feels like I’m always running late. This pasta only takes about 15 minutes to make, though, which I love.
If any of you guys have experience with gallstones, your expertise would be much appreciated! You better believe a crochet gallbladder is on the way. 😉
Thank you for this recipe. Its exactly what i was looking for. A very specific title for a very specific need indeed
Thank you for this recipe. Was just recently diagnosed with gallstones and have to wait 3 weeks until surgery. Dealing with the pain daily and have been stuck to eating fat free yogurt, chicken breast and rice. Thank you for sharing this!