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

Gather:

230g macaroni

150g cauliflower florets

100g broccoli florets

Sauce:

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

Create:

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!

Enjoy:

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