Thursday, 7 August 2014

Recipe: Vegan macaroni cheese

Baked Macaroni Cheese with Broccoli and Cauliflower [4-6]

Yes! I've finally veganised this classic comfort dish and it's pretty damn fine, if I say so myself ;) Settle down in your PJs infront of the telly on a rainy day and enjoy...

Chantal xx

classic favourite comfort food made cruelty-free


230g macaroni
150g cauliflower florets
100g broccoli florets

225g firm tofu
375ml plant based milk (I used oat)
325ml veg stock (I used water + 1 tsp swiss veg boullion)
40g nutritional yeast flakes
5 tsp corn flour
Juice of half a lemon (approx 2 tbsp)
1 tsp yellow mustard
1 tsp garlic granules
1 tsp onion granules
½ tsp salt
¼ tsp turmeric
¼ tsp white pepper

50g panko crumbs


Boil the kettle, weigh out your pasta and prep your veg. Boil the pasta in a large pan for 2 minutes then add the cauliflower and boil for another 2 minutes, then the broccoli and boil for 1 minute.

Drain the pasta and vegetables and leave to one side.

Add all of the sauce ingredients to a blender and blitz for at least 2 minutes and until perfectly smooth. Taste and season if required.

Add the pasta, veg and sauce to a very large bowl and mix to combine – then pour into a large baking dish. [It may seem like too much liquid, but the pasta will absorb some and it will thicken up while baking.]

Sprinkle the panko crumbs evenly over the top.

Bake in the oven at 170C [fan] for approx 30 minutes or until golden brown on top. You can further brown under the grill if required.

serves 6, or 4 if you're ravenous!


Great served with a home-made coleslaw or some fresh tomatoes.

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