Creamy Mac and Greens
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
Ingredients
For the pasta
<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>2 tsp onion powder<item-todo-done><item-todo-done>40g plant-based cheese<item-todo-done><item-todo-done>1 red onion<item-todo-done><item-todo-done>1 large broccoli<item-todo-done><item-todo-done>8 portobello mushrooms<item-todo-done><item-todo-done>350g macaroni pasta<item-todo-done><item-todo-done>700ml plant-based milk<item-todo-done><item-todo-done>70g plant-based butter<item-todo-done><item-todo-done>55g plain flour<item-todo-done><item-todo-done>1 ½ tsp garlic powder<item-todo-done><item-todo-done>2 tsp English mustard<item-todo-done><item-todo-done>1 ¼ tsp salt<item-todo-done><item-todo-done>50g panko breadcrumbs<item-todo-done><item-todo-done> salad leaves to serve<item-todo-done><item-todo-done>4 tbsp Nooch<item-todo-done>
For the marinade
<item-todo-done>5 tbsp soy sauce<item-todo-done><item-todo-done>20ml maple syrup<item-todo-done><item-todo-done>20ml apple cider vinegar<item-todo-done><item-todo-done>20ml olive oil<item-todo-done>
Before you start
Heat the oven to 180°C | Baking tray | Mixing bowl | Saucepan
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
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
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
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
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