Vegan 15 Minute Healthy Mac & Greens Bosh TV

15 Minute Healthy Mac and Greens

  • Simple
  • 0:15 m
  • 14 ingredients

Who doesn't love Mac and Cheese? Wow... what a treat for the tastebuds! Such a delicious and not so-naughty veggie recipe- Vegan Macaroni and cheese! We have taken the traditional Mac n cheese recipe, turned it vegan, and would you believe it... HEALTHY! Yes, that's right. A healthy mac and cheese! This is a great quick vegan recipe and keeps really well, just pop it in the fridge and it will be perfect lunch the next day!

Serves: 4

Ingredients

For the pasta

  • 250g macaroni pasta

For the steamed vegetables

  • 100g asparagus - cut into 1-inch chunks
  • 100g tenderstem broccoli (cut into 1-inch chunks)
  • 100g cauliflower - broken into small florets
  • 100g green beans - trimmed and cut into 1-inch pieces
  • 100g spinach

For the bechamel sauce

  • 3 tsp onion powder
  • 2 tsp English mustard
  • 70g plant-based butter
  • 55g plain flour
  • 700ml plant-based milk
  • 4 tbsp nutritional yeast
  • 40g plant-based cheese grated

To serve

  • 25g panko breadcrumbs

Before you start

Colander

Step 1

For the pasta

  • Start by grilling the panko breadcrumbs until crispy
  • Then put a large saucepan on the stove pour a kettle of boiling water into a saucepan, add 1 tbsp of olive oil and 1 tsp of salt into the pan, get it to a rolling boil, pour the macaroni pasta into the pan and cook it as per the instructions on the packet

Ingredients

  • 250g macaroni pasta
  • 25g panko breadcrumbs

Step 2

For the veggies

  • 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)

Ingredients

  • 100g asparagus - cut into 1-inch chunks
  • 100g tenderstem broccoli (cut into 1-inch chunks)
  • 100g cauliflower - broken into small florets
  • 100g green beans - trimmed and cut into 1-inch pieces
  • 100g spinach

Step 3

For the sauce

  • 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.

Ingredients

  • 3 tsp onion powder
  • 2 tsp English mustard
  • 70g plant-based butter
  • 55g plain flour
  • 700ml plant-based milk
  • 4 tbsp nutritional yeast
  • 40g plant-based cheese grated

Step 4

Time to serve

  • 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