You really do have to try this vegan mac & cheese. Bringing back childhood memories, this recipe is a delicious weekend treat without the meat.
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
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
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.
There’s plenty more where this came from.
Why not try some of these delicious plant-based recipes out and Make It Meatless!