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Mac 'n' Cheese vegan style

June 25, 2018

 I have perfected this recipe over the last few months and it's dead tasty and even cheese enthusiast  tell me it's delish, which is a real achievement to be honest! Buuut I usually cook it at work in bulk so I've tried to work out quantities for around 4 people. Please don't shoot me if the ratios are slightly off!

 

You will need:

 

For the sauce (will feed around 4)

 

1 cup Carrot

2 cups Potato

1 cup Sweet potato

1 White onion

5 gloves of Garlic

2 tbsp Dijon Mustard 

2 tbsp Tomato purée 

1/2 to 2/3 of a cupo  Nutritional Yeast (you can find it in most health food shops, don't be put off by its fish food appearance hahah)

1/2 cup Soy/oat milk 

1 tsp Smoked paprika

Salt & pepper to taste 

Fresh Sage (approx 30g) - but dry is ok too if you don't have fresh just add 2 tbsp

1 cube/ 2 tsp of stock

oil (I usually use cold pressed rapeseed)

 

Macaroni approx 80g per person - if it's just for one you can refrigerate/freeze the sauce perfectly fine ! Macaroni usually takes around 8-10 minutes to cook so don't forget to put it on to boil!

 

Equipment:

1 chopping board

1 ladle

1 peeler

1 garlic crusher

1 sharp knife

1 liquidiser

2 large pans

1 jug/bowl

 

Method:

 

Start by peeling and chopping the carrot, potato and sweet potato into roughly the same size cubes, put in a pan and bring to the boil with some veggie bouillon/stock for approx. 20 minutes

Meanwhile in another pan add the peeled and chopped onion and  sauté in some oil for a few minutes on medium heat

Then add in the garlic (peeled and crushed)

After 5-10 minutes add the mustard, tomato puree, nutritional yeast and some stock water from the boiling veg using the ladle

Add a generous pinch of salt and the smoked paprika and keep stirring

The mixture will start forming a paste so add the soy/oat and keep mixing 

The veg should be ready to drain soon so drain (keeping the stock in jug) and put the veg in the liquidiser and blend until smooth and creamy 

Add the blended veg into the other pan and mix well

Add the sage (chopped) and a little more salt and black pepper and have a taste- you can add some more nutritional yeast if you think it needs to be 'cheesier' and if the sauce is too thick add some stock water to loosen it up a little.

 

 

 

I don't bake the Mac 'n' cheese but instead leave it runny and gooey to really replicate that cheeses consistency. I then add a spoonful of caramelised red onion and red peppers and dust with cashew parmesan to finish 

 

Toppings:

 

Caramelised red onion and red peppers

1 red onion 

1/2 a red pepper 

2 cloves of garlic 

2 tbsp if balsamic 

Pinch of salt 

Water 

 

Start by finely chopping up the veggies and first sautée the onion for a few minutes 

The add the garlic (crushed if possible) and red pepper 

Once the veg has started to soften and a little water, the salt and balsamic and let it reduce down for 15-20 minutes on low-med heat

Keep stirring and add more water if it gets too dry as you want to create jus to add to the top of the mac 'n' cheese once it's dished up

 

 

Cashew Parmesan: 

 

Blitz together 

1/2 a cup cashews

1/2 a cup of nutritional yeast

1/w tsp of salt

1/2 tspn of garlic powder

1 tsp of oregano

 

 

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