What could be easier to make when you are short on ideas, and, frankly, HANGRY?

So, I have reviewed (with help from my kids) four different boxed vegan mac n cheese brands/flavors. I hope you’ll find these reviews useful and informative. You can click on a link here to go straight to the review you wish to read:

Daiya Cheddar Style Deluxe Cheezy Mac Review
Daiya Alfredo Style Deluxe Cheezy Mac Review
Annie’s Cheddar Flavor Vegan Mac Review
Annie’s Creamy Sauce (shells) Vegan Mac Review
The Best Boxed Vegan Mac And Cheese – Verdict

Daiya Mac And Cheese

Honest Review – Daiya Cheddar Style Deluxe Cheezy Mac

I wasn’t sure what to expect when I tried this Daiya vegan mac and cheese. But I had previously had great experiences with the other Daiya dairy free cheese products I’ve dried such as their vegan cheddar style slices. Love love love. So I was excited to try this.

Based on what we had heard other people say online, I expected this boxed vegan mac and cheese to be the best of the bunch. This Daiya Cheddar Style Deluxe Cheezy Mac comes with a pre-made sauce packet, so all you need to do is boil and drain the pasta. Nice.

Out of all the boxed vegan macaronis I tried, this one has the closest look to the basic Kraft Mac ‘n’ Cheese that kids in my generation grew up loving.

But looks are about all this one had in common with our expectations. We just didn’t like the taste of it at all – I’m not sure how to describe the taste even except that it tasted artificial. Even though it says on the box “Plant Based,” the taste didn’t remind of of plants (or dairy) at all, I couldn’t eat it. My kids & husband also didn’t like it, unfortunately.

It’s a bummer because it was on the expensive side and as I said earlier, I do like some Daiya products. This one was simply not for me.

Honest Review – Daiya Alfredo Style Deluxe Cheezy Mac

After our less-than-favorable experience with the Cheddar style Daiya mac, I wasn’t expecting the Alfredo style flavor to be much better. This one also comes with the sauce ready-to-go in a foil/plastic packet, so all you need to do is boil and drain the macaroni.

Taste-wise, this one was very different from the cheddar. Again, it had that hard-to-describe taste of artificiality. I’m looking at the ingredients trying to pinpoint what it is I don’t like, maybe it’s the tapioca starch? Hmm.

In my opinion, the Alfredo Style Daiya Vegan Mac was slightly better than the cheddar style because I did like the herbs in it. But otherwise, I was not a big fan of the sauce, and neither was my family.

Annies Vegan Mac And Cheese

The Annie’s brands of vegan mac & cheese come in several different flavors:

• Cheddar
• Creamy Sauce
• Gluten Free
• Rich & Creamy Cheddar with Broccoli

What Kind Of Milk To Use With Vegan Boxed Mac & Cheese?

I was a bit curious about what kind of milk or liquid would be needed to make this vegan boxed mac n cheese. On the box it just says to use 1/3 cup of non-dairy milk.

I haven’t always had good experiences in the past when using store bought vegan milks in recipes – they tend to have some additional ingredients that come out tasting funny in the final result. Some sweetness or vanilla – actually I just had this problem a few days ago when I tried making sauce with store-bought soy milk. It said it was plain, unsweetened, organic soy milk but it had an undeniable sweet taste in the end, which ruined the sauce.

So for this mac n cheese I opted to make my own oat milk, which takes less than 5 minutes at home and which I know will not add any funny flavors to the food.

Honest Review – Annie’s Cheddar Flavor Vegan Mac

Generally I have had good experiences with the Annie’s brand of foods. The price of this vegan mac and cheese was a little higher than it is for non-vegan boxed mac and cheese, but still under $3 for a box.

In order to make Annie’s vegan cheddar style mac and cheese you will need to have some vegan butter and non-dairy milk on hand. I almost always use oat milk at home because it’s inexpensive, quick to make (takes like 1 minute), and preservative-free when I make it at home.

I like this flavor of Annie’s vegan macaroni & cheese, and I would buy it again for myself. It tastes differently than the Kraft Mac & Cheese I grew up with, but for me it was not a bad taste. I also like that it’s certified organic, convenient, and tasty.

My kids on the other hand did not like it. They are 10 and 6. Even my non-picky eater said she didn’t like it. So it’s a no for the kids on Annie’s vegan mac and cheese…. oh well. Perhaps another flavor?

Honest Review – Annie’s Creamy Sauce (shells) Vegan Mac

After testing out the cheddar flavor Annie’s vegan mac, I wasn’t sure if we would like the “Creamy Sauce” version. According to the box, it’s made with pumpkin and sweet potato. The pasta is shaped like shells instead of the usual elbows for this variety.

I added vegan butter and oat milk to complete the vegan cheese sauce for this one, as directed by the package instructions.

Surprisingly, this mac tasted awesome. Out of all the boxed vegan mac and cheese flavors we tested out, the Annie’s Creamy Sauce Vegan Mac And Cheese (shells) was our absolute favorite. I didn’t expect to like the pumpkin and sweet potato sauce but it was actually lovely. My kids both liked it as well and they both asked for seconds. Finally, a win!

The Best Boxed Vegan Mac And Cheese: Verdict

In my experience, there is a learning curve when it comes learning how to cook a brand new diet. Sometimes it feels like all the things you grew up eating are now off the menu!

But nowadays there really are a lot of options. There are oodles of companies that specialize in vegan foods, and the choices are constantly expanding as more and more people eliminate meat, dairy, and eggs from their diets.

After reviewing four of the most popular boxed mac and cheese vegan options out there, the clear winner for my family and I was Annie’s Creamy Sauce (shells) Vegan Mac. We loved that you can taste the subtle pumpkin and sweet potato in the sauce, it tasted fresh, natural, healthy, and delicious!

When it comes to vegan dairy alternatives, there is always a danger of something tasting off or artificial. I found that many of the boxed vegan mac and cheese brands have this problem and I hope they will continue developing their recipes to come up with flavors that are more natural.

What is your favorite boxed vegan mac and cheese brand? Leave your thoughts in the comments – I love to hear from you!

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Chickpea Salad with Bell Pepper and Carrot

This make-ahead chickpea salad is perfect for packed lunches, meal prep, camping, snacking, or even for breakfast.

Course Breakfast, Lunch, Salad, Snack, Vegan Breakfast Recipes

Cuisine American

Keyword chickpea salad, chickpea salad recipe, chickpea salad vegetarian, easy chickpea salad, healthy chickpea salad, vegan chickpea salad

Prep Time 5 minutes

Chill Time 8 hours

Total Time 8 hours 5 minutes

Servings 2 servings

Calories 424kcal

Author Shannon Hakala

Cost $1.04 recipe / $0.52 serving

Ingredients

• 1 15oz can Chickpeas $0.52
• 1 Tbsp Olive Oil $0.07
• 2 Tbsp Carrots $0.20
• 2 Tbsp Bell Pepper $0.15
• 1 pinch Salt $0.01
• ½ tsp Lemon Juice $0.03
• ½ tsp White Vinegar $0.01
• ½ tsp Minced Garlic $0.01
• ½ tsp Italian Seasoning $0.01
• ¼ tsp Black Pepper $0.01
• ¼ tsp Cumin $0.01

Instructions

• Prep: Drain the chickpeas. Chop the bell pepper finely and shred the carrot. Mince the garlic if not already minced.
• Add all the ingredients to a bowl or mason jar and shake/stir well.
• Cover and let marinate in the fridge at least 8 hours. Keeps up to 3 days in the fridge.

Notes

• I prefer to use red bell pepper with this chickpea salad, but you can use any color including green or a combination of colors. The taste will vary slightly depending on which color you choose so choose flavors that you like!
• If you don’t have a pre-made Italian seasoning spice mix, use a pinch of each of these dried spices:
  • Oregano
  • Basil
  • Marjoram
  • Thyme
  • Rosemary
• I use California-produced olive oil from Cobram Estate in this and all my recipes calling for olive oil.

Nutrition

Calories: 424kcal | Carbohydrates: 61g | Protein: 19g | Fat: 13g | Saturated Fat: 2g | Sodium: 46mg | Potassium: 705mg | Fiber: 17g | Sugar: 11g | Vitamin A: 2868IU | Vitamin C: 16mg | Calcium: 123mg | Iron: 7mg

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Instant Pot Vegan Wild Rice Soup

A healthy vegan take on a hearty Minnesota classic. This vegan Instant Pot Wild Rice Soup is gluten free, dairy free, and soy free.

Course Main Course, Vegan Dinner Recipes

Cuisine American

Keyword instant pot wild rice soup, vegan wild rice soup

Prep Time 30 minutes

Cook Time 20 minutes

Additional Time 10 minutes

Total Time 1 hour

Servings 6 servings

Calories 134kcal

Author Shannon Hakala

Cost $5.75 RECIPE / $0.96 SERVING

Ingredients

To Cook The Wild Rice

• 1/2 cup wild rice $3.50
• 1 1/2 cups water

For The Cashew Cream

• 1/2 cup raw cashews $1.04
• 1 cup water

For The Wild Rice Soup

• 1 cup carrots $0.20
• 1 cup celery $0.20
• 1 cup onion $0.21
• 2 cups potatoes $0.21
• 3 cups water
• 1 Tbsp nutritional yeast $0.38
• 1 ¼ tsp salt $0.01

Instructions

• Prep: Cut the onion, carrots, and celery into 1/2" or 1cm pieces. Cut potatoes½ into 1" pieces.
• Cook the wild rice: Add rice and 1 ½ cups water to the Instant Pot. Pressure cook for 20 minutes.

  Do a quick release when done. Drain the cooked rice and set aside.
• Make cashew cream: Blend 1 cup of water and ½ cup of raw cashews until very smooth.
• Add carrots, onion, and celery to the Instant Pot and sauté for 5 minutes.
• Add potatoes, cooked wild rice, and 3 cups water to the sautéed veggies. Pressure cook for 10 minutes. Allow the Instant Pot to release pressure naturally for 10 minutes and then do a quick release.
• Gently stir in the cashew cream, nutritional yeast, and salt.

Video

Notes

• 1 cup of carrots is equal to about 3 medium carrots.
• 1 cup of chopped onion is equal to about 1 medium onion or 1/2 of a large onion.
• 2 cups of potatoes is equal to about 2-3 medium-sized potatoes.
  • For the potatoes, I don’t peel them when I make this soup, since potato skins contain potassium, fiber, antioxidants, folate, and other minerals. But you can certainly peel them if you prefer.
• I make this wild rice soup recipe without oil. For a richer flavor, you can add 1 Tbsp vegetable oil, olive oil, or vegan butter when sautéing the onion, carrots, and celery.
• To make this soup on the stovetop, boil the wild rice and water for 45 minutes until tender, and simmer the combined ingredients for about 30 minutes or until potatoes are cooked through.

Nutrition

Serving: 1g | Calories: 134kcal | Carbohydrates: 19g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 427mg | Potassium: 304mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3640IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 1mg

Enjoy a delicious bowl (or two) of this creamy, hearty Vegan Wild Rice Soup that’s loaded with vitamins to keep you warm and healthy even through the coldest Minnesota winters.

In Minnesota you are never far away from a bowl of delicious wild rice soup.

We ate wild rice soup and other dishes made with Minnesota wild rice frequently when I was growing up. In fact, one of my uncles farmed wild rice up in northern Minnesota back in the 90s.

What Is Wild Rice?

If you’ve never had wild rice before, you might be surprised to know is that it’s not technically a rice like white rice or brown rice. It’s actually a type of grass!

In the Ojibway language, the word for wild rice is manoomin, which literally means “good berry.”

And wild rice IS very good for you. Along with protein and fiber, it’s also got vitamin B6, folate, magnesium, phosphorus, zinc, copper, manganese. (source)

Wild rice is also rich in antioxidants, protein, and contains all the essential amino acids (source). So, eating wild rice and especially wild rice soup is a great way to keep your body healthy when the cold weather hits.

Another thing you can feel good about is the fact that this soup costs less than a dollar per serving. Scroll down to see a more detailed cost breakdown for this wild rice soup recipe!

Instant Pot Wild Rice Soup

Wild rice is the perfect soup to make in the Instant Pot because you need to cook the dry wild rice for a long time first, and then put the soup together. Using the Instant Pot makes the cook time shorter.

Using the electric pressure cooker means you don’t need to babysit a pot of boiling water on the stove and can finish preparing the other ingredients in the meantime.

The way that this soup is usually prepared includes frying small pieces of chopped bacon with onions first and adding butter and flour to create a roux for the cream-based sauce.

Sometimes you also see recipes that use things like a can of Campbell’s cream of potato soup (which in my opinion tastes a lot worse than just using cut potatoes), or people will add chicken or venison.

How To Make Wild Rice Soup Vegan

Traditionally, wild rice soup is made with cream and butter. Chicken meat and bacon are also frequently added to the recipe.

In my opinion, making wild rice soup without animal products still tastes really good. If you are a brand new vegan you might not be used to the taste of wild rice soup without meat. Let the flavors of the veggies take center stage!

Cashew Cream

I make the soup creamy by adding a small amount of cashew cream at the end.

I recommend using raw cashews since they have a very neutral flavor.

To make the cashew cream, simply blend the raw cashews with water until totally smooth.

Carrots & Celery

I also added carrots and celery to my recipe to give it just a little more nutrition and flavor.

Nutritional yeast

Speaking of nutrition, you can optionally add some nutritional yeast flakes to this soup to add a little bit of richness and to give it more B vitamins.

How Long Does It Take To Cook Wild Rice In The Instant Pot?

It takes about 20 minutes, plus a few minutes to wait for the Instant Pot to get to pressure and then to let off steam.

On the stove, I usually have to cook wild rice for about 45-60 minutes before it’s tender enough to eat.

The Instant Pot is a great time-saver!

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Southwest Sweet Potato Quinoa

This delicious quinoa bowl combines creamy blackened sweet potatoes, black beans, caramelized onions, and corn to for a healthy dinner that takes under 30 minutes to make.

Course Main Course, Vegan Dinner Recipes

Cuisine American

Keyword southwest quinoa, southwest quinoa bowl, southwest quinoa salad, vegan quinoa bowl

Prep Time 5 minutes

Cook Time 20 minutes

Servings 8

Calories 249kcal

Author Shannon Hakala

Cost $3.86 recipe / $0.48 serving

Ingredients

For The Quinoa

• 1 cup quinoa $1.13
• 2 cups water
• 2 Tbsp vegetable bouillon $0.38

For The Southwest Veggies

• 1 cup onion $0.21
• 2 cups sweet potatoes $0.23
• 2 Tbsp vegetable oil $0.18
• 2 Tbsp water
• 1 15 oz can whole kernel corn $0.47
• 1 15 oz can canned black beans $0.47
• 1 tsp ground cumin $0.02
• salt & pepper

For Serving

• ½ cup red onion $0.15
• 1 cup tomato $0.44
• ½ cup green onion $0.19
• southwest ranch dressing

Instructions

• Prep: Slice the onions thinly. Peel & slice the sweet potato into wedges. Dice the red onion, tomato, and green onion.
• To cook the quinoa, add the water, quinoa, and vegetable bouillon to a saucepan and bring to a boil. Then turn down the heat to the lowest setting, cover the pot, and simmer for about 5-10 minutes until the quinoa is cooked.
• For the veggies: In a skillet over medium-high heat, cook the sliced onion, sweet potatoes, and oil until the sweet potatoes are slightly blackened and the onions are soft. Then lower the heat, add 2 tablespoons of water and cover for about 5 minutes.
• Add the corn, black beans, and cumin. Sprinkle with salt and pepper and gently stir to combine well.
• Scoop the quinoa into the pan with the veggies and gently toss everything together.
• Serve in bowls topped with chopped tomato, red onion, green onion, and southwest ranch dressing.

Nutrition

Calories: 249kcal | Carbohydrates: 43g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Sodium: 121mg | Potassium: 559mg | Fiber: 7g | Sugar: 4g | Vitamin A: 12031IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 2mg

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Minestrone Soup

This easy & healthy Minestrone Soup is naturally vegan.

Course Main Course, Soup, Vegan Dinner Recipes, Vegan Instant Pot Recipes

Cuisine American

Keyword instant pot soup, minestrone, minestrone soup

Prep Time 10 minutes

Cook Time 9 minutes

Servings 8 bowls

Calories 169kcal

Author Shannon Hakala

Cost $4.07 RECIPE / $0.51 SERVING

Ingredients

• 1 Tbsp olive oil $0.07
• 1 cup onion $0.21
• 1/2 cup celery $0.20
• 1/2 cup carrots $0.10
• 1 tsp garlic $0.02
• 2 tsp Italian seasoning $0.10
• 1/3 cup tomato paste $0.18
• 1/2 tsp black pepper $0.02
• 1/2 cup beer $0.12
• 1 28 oz can crushed tomatoes $0.84
• 2 Tbsp vegetable bouillon $0.38
• 6 cups water $0.00
• 1 15 oz can cannellini beans $0.47
• 1 cup dry pasta $0.18
• 1 cup potatoes $0.21
• 1 cup frozen spinach $0.98

Instructions

• Chop the onion, celery, and carrots. Mince garlic. Dice potatoes and drain the beans if using.
• Sauté onion, celery and carrots in oil, 5 minutes in the Instant Pot, then add garlic, tomato paste, Italian seasoning, and black pepper, and sauté another 2-3 minutes.
• Deglaze the pot with beer or wine, then add the rest of the ingredients. If adding leftover scraps such as cooked rice, cooked pasta, etc add them now.

  Give the soup a stir, then put the lid on the Instant Pot and set the valve to sealing.
• Pressure cook for 9 minutes at high pressure. Do a quick release when done.

Notes

• You can use any small white canned beans for this recipe, navy beans, great northern beans, etc.
• You can replace the beer with wine or vinegar to deglaze the pot.

Nutrition

Calories: 169kcal | Carbohydrates: 32g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 326mg | Potassium: 542mg | Fiber: 7g | Sugar: 5g | Vitamin A: 3945IU | Vitamin C: 13mg | Calcium: 113mg | Iron: 4mg

This healthy vegan Minestrone Soup can be easily thrown together using leftover veggies, rice, and pantry staples such as pasta frozen vegetables. We save our scraps throughout the week to make this budget-friendly dinner.

This minestrone soup is vegan, easy, healthy, and best of all, delicious! Even my kids loved it. I think there’s something about all the little shell pastas that they just can’t help gobble up.

You can use any type of shaped pastas for this recipe – even broken up lasagna – but I like using small shell pasta for minestrone because it adds a certain texture that’s just irresistible.

Typically, minestrone is a tomato-based vegetable soup that includes beans and pasta or rice (or both).

This recipe includes mirepoix (onion, carrot, and celery chopped up) which I love meal-prepping at the start of the week. It’s in so many vegan soups that I figured it would save me prep time if I chopped it all in advance, and it does!

If you’re worried this soup will taste too “veggie” – it doesn’t! I promise, it’s absolutely delicious and even my picky kids ate it up happily. Of course it doesn’t hurt to have a slice of crusty bread with vegan butter on hand so you can get a bit of that scarpetta action in, too!

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