You really do have to try this vegan mac & cheese. Bringing back childhood memories, this recipe is a delicious weekend treat without the meat.
Ingredients
Recipe serves 1
- 100g buckwheat pasta
- 1 clove garlic, finely chopped
- 1/4 pack of Meatless Farm Mince
- Handful of spinach
- 1 tbsp tomato paste
- Salt & pepper to taste
- 1/4 of an aubergine chopped & seasoned with garlic powder, chilli powder & 1 tbsp soy sauce
Cheese Sauce:
- 40g cashews (soaked overnight & drained)
- 1/2 a squeeze of lemon
- 1 tbsp coconut creamer
- 3 pieces of cauliflower florets
- 1/4 sweet potato chopped in to cubes
- 1 tbsp nutritional yeast
- 1 tsp Dijon mustard
- 1/4 tsp turmeric powder
- 1/2 brown sugar
- 60ml of Rebel’s Whole Mylk
Method
- Cook pasta according to instructions (al dente – left slightly firm).
- Place the cauliflower and sweet potato in a deep pan to boil for around 20 mins, until soft and cooked.
- Place the chopped and seasoned aubergine into the oven on around 180C Fan for 15 mins.
- In the meantime cook up the Meatless Farm mince with some garlic, following package instructions.
- Prepare the sauce ingredients to blend. Add them all into a blender cup including the cooked cauliflower an potato, then blend. The sauce should be creamy so don’t add too much liquid.
- Add the cooked pasta into the same pan as the mince, add the spinach and the tomato paste, some salt and pepper. Finally, mix in half of the cheesy sauce.
- Place half the pasta into a deep dish, add some more sauce followed by the rest of the pasta. Finally top the pasta with the rest of the sauce to make a final cheesy layer. Season with pepper & place into the oven for 10-15 mins or until top is cooked and golden.
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Why not try some of these delicious plant-based recipes out and Make It Meatless!
