Pulled 'Pork' Baked Mac and Cheese
- Simple
- 0:45 m
- 13 ingredients
If you didn't know already....we love mac and cheese! This absolutely bangin' dish was created to satisfy even the most junk-foodiest amongst you. Everyone will like the taste of this dish, whoever they are. This will impress even the staunchest meat-lover! Derek Sarno of Sarno Bros. Wicked Healthy Food left us the mushrooms, so we used his clever 'pulling' technique to create this bangin' dish. Vegan mac and cheese recipe...with a VERY DELICIOUS twist. Enjoy!
Serves: 4
Ingredients
For the pulled mushrooms
- 2 tbsp vegetable oil
- 4 tbsp Tex Mex spice blend - (or any good spice blend)
- 10 king oyster mushrooms
- 250ml BBQ sauce
For the mac and cheese
- 1 tsp onion powder
- 400g macaroni pasta cooked
- 150g cashew nuts - soaked overnight
- 450ml unsweetened plant-based milk
- 50g plant-based butter
- 25g plain flour
- 25g nutritional yeast
- ½ tsp garlic powder
- ½ Juice of 1 lemon juice of
- 100ml water
Before you start
Preheat oven to 180°C | Powerful blender | Lasagne Dish | Skillet
Step 1
For the mushrooms
- Use a fork to shred the stems of the King Oyster Mushrooms and cut the heads of the mushrooms up into small pieces. Put the mushrooms into a lasagne dish
- Pour the vegetable oil over the top of the mushrooms and move everything around so the mushrooms are covered in the oil. Sprinkle over the tex-mex seasoning and make sure the mushrooms are well covered in the spice
- Put the mushrooms in the oven and bake them for 30 minutes (stirring halfway through the cooking time)
Ingredients
- 2 tbsp vegetable oil
- 4 tbsp Tex Mex spice blend - (or any good spice blend)
- 10 king oyster mushrooms
Step 2
Make the creamy sauce
- Put the cashews, lemon juice and water into a blender a whizz them up into a thick, smooth cashew cream and put the cream to one side
Ingredients
- 150g cashew nuts - soaked overnight
- ½ Juice of 1 lemon juice of
- 100ml water
Step 3
Make the mac & cheese
- Put the dairy free Flora in a skillet, melt it down on a reasonably low heat until it’s liquid
- Sieve the plain flour into the pan and stir it into the Flora to make a roux
- Gradually stir the plant based milk into the roux until you have a thick, creamy sauce
- Add the garlic powder, onion powder and nutritional yeast into the pan and stir it round until it’s well mixed into the sauce
- Pour the cashew cream into the pan and stir it into the sauce so everything is well mixed
- Pour the cooked macaroni into the pan and fold it into the sauce, making sure the pasta is well covered
- Transfer the macaroni cheese into a traditional macaroni bowls
Ingredients
- 1 tsp onion powder
- 250ml BBQ sauce
- 400g macaroni pasta cooked
- 450ml unsweetened plant-based milk
- 50g plant-based butter
- 25g plain flour
- 25g nutritional yeast
- ½ tsp garlic powder
Step 4
Finish and serve
- Take the BBQ mushrooms out of the oven, transfer healthy, equal portions of the mushrooms on to the macaroni cheese bowls. Top with BBQ sauce and spread evenly
- Put the bowls into the oven and bake them for 10 minutes to make sure the two parts of the dish blend and fuse together
- Serve, piping hot, with a side salad