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