Adams Vegan Mac and Cheese Collard Green Bake
Makes 6 to 8 servings

Gloria Clay asked to share her recipe, which was a Vegan Outreach Mac Down Competition Best of Show winner in South Carolina. She wanted others to share the recipe to raise awareness to cruelty-free eating. Please note: You can use whatever brands of vegan ingredients you like; these were ingredients I used as a personal preference.

8 oz. tempeh bacon (from Lightlife company)
½ cup vegan bouillon beef broth
12 oz. fresh collard greens (I used the bag kind that are already chopped and washed that is located in the produce section of your local grocery store.)
1 pound of Mueller’s campanella noodles (elbow noodles works just as well.)
4 Tbsp. vegan butter (I used Earth Balance.)
4 Tbsp. all-purpose flour
3 cups vegan plant milk (I used almond milk.)
¼ Tbsp. hot sauce
Salt and pepper to taste
2 cups vegan shredded cheddar cheese
2 cups vegan pepper Jack cheese
½ cup vegan cheddar cheese (for top of dish)
1 cup Go Veggie Vegan Parmesan Cheese

Preheat oven to 350 degrees.

Cook tempeh bacon in a large skillet over medium heat until crisp (3 minutes per side). Remove bacon, chop up and set aside. Add vegan beef broth to skillet and let come to a full boil. Add in greens and cook for about 4 minutes until wilted.

In a large pot, bring water to boil. Add pasta and cook according to package direction. Drain and set aside.

In a medium saucepan, melt butter over medium heat. Add flour and whisk until well combined. Cook for 2 to 3 minutes. Slowly add milk, continue to whisk until the sauce begins to thicken. Add in hot sauce, salt, pepper and cheeses. Stir until the cheese is melted and sauce is smooth.

Transfer half of the noodles to a 9” x 13” baking dish that has been buttered. Pour on ½ the cheese sauce and then ½ the collard greens. Repeat. Placed the reserved shredded cheese on top. Bake in oven for 35 minutes. During the last 5 minutes of the cooking process, turn off the oven and topped with the chopped bacon and place back into oven. Let set for 5 minutes remove from oven and serve. Enjoy!

“I cook from my soul, to feed the souls of others”~ Gloria Clay
Gloria Clay is married with 4 grown sons and three grandchildren from Bennettsville, SC. She loves to cook and inspire other to try vegan/vegetarian dishes.