Vegan Mac N Cheese
Optional: Steamed Vegetables
(if not using, increase the amount of pasta to 500/600g).
• 100g tenderstem broccoli (cut into one inch chunks)
• 100g asparagus (cut into one inch chunks)
• 100g cauliflower (broken into small florets)
• 100g green beans (trimmed and cut into one inch pieces)
• 100g spinach
• 70g dairy-free butter
• 55g plain flour
• 700ml plant-based milk
• 3 tsp onion powder
• 2 tsp English mustard
• 4 tbsp nutritional yeast
• 40g dairy-free cheese (grated)
• 250g of our pennette or gomitini
• 25g panko breadcrumbs
Start by grilling the panko breadcrumbs until crispy. Then put a large saucepan on the stove pour a kettle of boiling water into the a saucepan, add 1 tbsp of olive oil and 1 tsp of salt into the pan, get it to a rolling boil, pour the whole wheat pasta into the pan and cook it as per the instructions on the packet.
Put a colander on top of the saucepan and pour the chopped vegetables into it. Put a lid, or a dinner plate on top of the colander (this will help steam the veggies)
In another pan, add the dairy free butter and heat it until it’s melted down to a liquid. Sieve half the flour into the pan, stirring all the time so you form a thick roux
Gradually add the plant-based milk, whilst constantly whisking to get rid of all the lumps. Keep going until all the milk is used.
Turn the heat down, add the mustard, nutritional yeast, dairy-free cheese and onion powder to the bechamel and stir it in so it’s well mixed
Once the bechamel is ready, stir in the macaroni and steamed vegetables.
Serve and top with the toasted panko and mixed seeds. Leftovers will keep great in a Tupperware and can be re-heated the next day.