15 Minute Healthy Mac and Greens

0:15 m

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!

Start cooking ➞




For the pasta

<item-todo-done>250g macaroni pasta<item-todo-done>

For the steamed vegetables

<item-todo-done>100g asparagus - cut into 1-inch chunks<item-todo-done><item-todo-done>100g tenderstem broccoli (cut into 1-inch chunks)<item-todo-done><item-todo-done>100g cauliflower - broken into small florets<item-todo-done><item-todo-done>100g green beans - trimmed and cut into 1-inch pieces<item-todo-done><item-todo-done>100g spinach<item-todo-done>

For the bechamel sauce

<item-todo-done>3 tsp onion powder<item-todo-done><item-todo-done>2 tsp English mustard<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>700ml plant-based milk<item-todo-done><item-todo-done>4 tbsp nutritional yeast<item-todo-done><item-todo-done>40g plant-based cheese grated<item-todo-done>

To serve

<item-todo-done>25g panko breadcrumbs<item-todo-done>

Before you start


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

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)

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.

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
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