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