Since we made the Cream of Mushroom last week, we thought we'd share another easy dish that you can make with this sauce. We often get questions about foods we eat; especially in the winter. This is one I (Debbie) put together a few times this winter. I usually marinate the vegetables all day or over night, and then when I get home from the gym in the evening, all I have to do is put the vegetables mixed with the Cream of Mushroom and Cheese Sauce in a double boiler, heating them up enough to eat and presto; a wonderful meal that is filling and very satisfying! If I don't have any cheese sauce made; I'll just add the Cream of Mushroom with some nutritional yeast which is quite tasty also.

If you want to learn how to cut the zucchini so it resembles macaroni, you'll have to watch the video. You can add any vegetables you like to this dish. I like broccoli, cabbage, tomatoes, mushrooms, onions, asparagus (if I have it) and of course, the zucchini. Letting it marinade for several hours will soften the vegetables and add a lot more flavor to the casserole. When ready to eat, you can warm up in a double boiler or put the vegetables in the dehydrator for an hour or so to warm them up and then add your sauces. I don't like to add the sauce to the vegetables in the dehydrator because it dries out the sauce too much. We devoured this casserole after we finished taping; it was that good!

Vegetable Macaroni and Cheese Casserole

  • Vegetables (you can use any vegetables you like but these are ones we like to use)
  • 1 1/2 zucchini (see video for the way we cut them into macaroni shapes)
  • 1/2-3/4 cup chopped broccoli
  • 1/3 cup chopped onions
  • 1/2-3/4 cup chopped mushrooms
  • 1/2 cup chopped tomatoes (I like to use the grape or sweet cherry tomatoes)
  • 1/3 cup asparagus
  • 1/2-3/4 cup shredded cabbage


  • 1 clove garlic, minced
  • 1/8 cup coconut aminos or tamari sauce
  • 1/8 cup chia, flax, or olive oil
  • 1/2T coconut vinegar or raw apple cider vinegar
  • 1T chili powder
  • 1/2t cumin
  • 1/8t cayenne pepper


Put all of your vegetables in mixing bowl and sprinkle sea salt over them and toss. I like to do this first while making the marinade. In a small mixing bowl, add all marinade ingredients and stir until well mixed. Pour over vegetables and stir well. I like to let this sit out for an hour or so and continue to stir marinade into the vegetables before putting in refrigerator. The vegetables will shrink down and absorb the marinade. Let marinade for several hours or overnight. The longer you marinate the vegetables, the softer and tastier they will be. When ready to eat, coat with Cream of Mushroom and Cheese Sauce. Warm in a double boiler or dehydrator. If you warm them in a dehydrator, put the sauces on after. They tend to dry too much in the dehydrator.

Here's the links to the cheese sauce and cream of mushroom