Peel and cube both the potatoes and the carrots. Boil them in salted water until soft.
Add all sauce ingredients into high-powered blender and blend until smooth. Starches in the potatoes should activate and make the sauce thick and creamy.
Play around with the flavours. More lemon if not tangy enough, more garlic if bland. Try to leave some of the sauce for the mac & cheese because I tend to eat most of it while “testing” it.
Preheat the oven to around 400F on convection.
Boil the green peas in salted water if using frozen or fresh peas.
Make zoodles out of the zucchinis.
Cube the smoked tofu.
Pulse the tortilla chips, these will be used as breadcrumbs.
In a large casserole dish combine the zoodles, green peas, and tofu. Add the sauce and mix well. Cover with the tortilla chips.
Put in the oven and bake until the chips start to turn golden. Check after 10 minutes.
* You can use more of your plant milk instead of water
** I prefer refined coconut oil
*** I usually just throw in the full pack but the original recipe called for 200 g of it.
**** Use whatever vegetable you want. Blanched broccoli is also great.
This recipe was adapted from the bgang’s recipe.