Cook whole grain pasta according to directions. I used brown rice elbow pasta.
It needed to cook approximately 12 minutes. Do not overcook, or it will become mushy.
Drain and rinse pasta in cool water.
Briefly steam broccoli florets, approximately 2 minutes in microwave.
Then dice red bell peppers, and make broccoli florets smaller, if you wish. You can actually add any veggies you prefer.
In medium bowl, whisk together vegan cheese sauce and Hoisin sauce. I make a double-batch of this cheese sauce about every-other month and store it in mason jars in the refrigerator to be used with nachos, to top broccoli or baked potatoes, and in many other dishes.
Hoisin sauce is in the Asian section in most any grocery store.
Combine pasta, veggies, and cheese/Hoisin sauce together. I used the big pot that the pasta was cooked in.
Serve immediately, while still warm.
Creamy Vegan Cheese Sauce
In medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in pot and allow to cook until veggies are tender, approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.
When veggies are tender, drain and place them in blender. NOTE: reserve 1 cup of the broth, and add to blender. Add all the remaining ingredients, and blend until smooth.
Now, it's ready to use in nacho cheese dip, mac-n-cheese, topping for steamed broccoli, or anything else you need a creamy, cheesy sauce in. It makes approximately 1 quart and can be stored in the refrigerator up to 2 weeks.
Video
Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.A great thing is that there are now so many whole-grain pasta options to choose from, and they are egg and dairy-free. I like using a number of different kinds and, for this recipe, I chose the brown rice elbow pasta.