Vegan Creamy Mac & Greens Bosh TV

Creamy Mac and Greens

  • Simple
  • 0:25 m
  • 18 ingredients

When it comes to Vegan Mac and cheese recipes, we have got a wardrobe of versions for you! Here is our most healthy mac and cheese recipe idea.. It's our take on one of the world's most popular tasty treats, a crowd-pleasing classic Macaroni cheese dish. A brilliant vegan meal for kids or a naughty veggie snack just for you! A béchamel sauce makes it creamy and delicious and then we add a rich, salty flavour with roasted mushrooms. This dish is moreish and indulgent, and healthy(ish), and makes a great main course or side for BBQ.

Serves: 4

Ingredients

For the pasta

  • 2 tbsp olive oil
  • 2 tsp onion powder
  • 40g plant-based cheese
  • 1 red onion
  • 1 large broccoli
  • 8 portobello mushrooms
  • 350g macaroni pasta
  • 700ml plant-based milk
  • 70g plant-based butter
  • 55g plain flour
  • 1 ½ tsp garlic powder
  • 2 tsp English mustard
  • 1 ¼ tsp salt
  • 50g panko breadcrumbs
  • salad leaves to serve
  • 4 tbsp Nooch

For the marinade

  • 5 tbsp soy sauce
  • 20ml maple syrup
  • 20ml apple cider vinegar
  • 20ml olive oil

Before you start

Heat the oven to 180°C | Baking tray | Mixing bowl | Saucepan

Step 1

For the onions

  • Chop the onion into 1cm chunks and the broccoli into 2.5cm florets
  • Put the them on a lined baking tray, drizzle with the olive oil and lightly season
  • Put the tray on the top shelf of the oven

Ingredients

  • 2 tbsp olive oil
  • 1 red onion
  • 1 large broccoli
  • 4 tbsp Nooch

Step 2

Add in the mushrooms

  • Meanwhile, combine the ingredients for the marinade in a bowl
  • Add the mushroom pieces and stir to coat
  • Spread over another lined baking tray and put this on the middle shelf
  • Cook for a further 15 minutes, or until all the veggies are golden brown
  • Remove both trays and increase the oven temperature to 220°C

Ingredients

  • 5 tbsp soy sauce
  • 8 portobello mushrooms
  • 20ml maple syrup
  • 20ml apple cider vinegar
  • 20ml olive oil

Step 3

Make the macaroni

  • While the veg are roasting, add the macaroni to a pan of boiling salted water and cook until al dente
  • Drain and tip into a 20cm x 30cm baking dish

Ingredients

  • 350g macaroni pasta
  • 1 tsp pepper

Step 4

Make the sauce

  • Meanwhile, warm the plant-based milk in the microwave
  • Melt the dairy-free spread in a pan over medium heat
  • Turn the heat right down and add the flour to the pan, stirring until you have a paste
  • Gradually pour in the warm milk, stirring until you have a thick, creamy sauce
  • Add the onion granules, garlic granules, mustard, nutritional yeast, dairy-free cheese, salt and pepper
  • Keep stirring until the sauce thickens to the consistency of custard

Ingredients

  • 2 tsp onion powder
  • 40g plant-based cheese
  • 700ml plant-based milk
  • 70g plant-based butter
  • 55g plain flour
  • 1 ½ tsp garlic powder
  • 2 tsp English mustard
  • 1 ¼ tsp salt

Step 5

Combine and serve

  • Add the cooked vegetables and sauce to the pasta and mix together so that everything is well covered
  • Sprinkle the breadcrumbs over the top, season and put the dish in the oven for 5-10 minutes to warm through and crisp up the breadcrumbs before serving with salad leaves, if you like

Ingredients

  • 50g panko breadcrumbs
  • salad leaves to serve