This vegan mac and cheese features konjac penne paired with spinach, artichokes, mushrooms, and vegan chicken, topped with a blend of cheeses and Alfredo sauce for a delicious, low-calorie meal.
1: Cook the mushrooms, artichoke, and vegan chicken in a pan on the stovetop first.
2: Drain and rinse the konjac penne with cold water, then add this to the veggies in the pan along with the spinach.
3: Mix in the Alfredo sauce, then add the queso, Parmesan, and mozzarella cheese.
4: Add salt and garlic powder to taste.
5: Pour everything into a bowl and mix in the tortilla strips. Enjoy!
