Field Roast Frankfurter Mac & ‘Cheese’

This recipe was created by Chef Ben Howe at Harvard University during one of our product trainings.

Click here to view and print the PDF version of this recipe.

Servings: 2
Serving Size: 8 ounces

Ingredients

3/4 pound Dry elbow pasta
2 tablespoons Olive oil
2 ounces Onion, minced
1 tablespoon Garlic, minced
1 1/2 cups Soy milk
1/2 cup Idaho potato, peeled & grated
3/4 cup Nutritional yeast
1 teaspoon Red pepper flakes
2 Field Roast Frankfurters, sliced ½” thick rounds
1 cup Frozen peas
Cornstarch, As needed
Salt, To taste
Pepper, To taste
1.5 tablespoons Fresh chives

Preparation

1. Sauté onion in olive oil. When onion is tender, add garlic, sautéing until fragrant.
2. Add shredded potato and soy milk. Simmer until potato is completely tender. Add nutritional yeast and red pepper flakes.
3. Puree soy milk mixture with an immersion blender and then pass through a fine mesh strainer.
4. Bring mixture to a simmer. Combine cornstarch and water in equal parts, mixing until completely smooth. Gradually add to simmering sauce until it reaches the desired consistency.
5. Cook elbow macaroni.
6. Steam frozen peas.
7. Sauté Field Roast Frankfurters until lightly browned.
8. Combine pasta, sauce, frankfurters, and peas. Serve garnished with chives.

Nutrition information

Calories: 1281 Total Fat: 30.6g Saturated Fat: 4.3g Trans Fat: 0g Cholesterol: omg Sodium: 900,5mg Carbohydrate: 178g Fiber: 34.4g Sugar: 17.2g Protein: 73.3g