Pulled 'Pork' Baked Mac and Cheese

0:45 m

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!

Start cooking ➞




For the pulled mushrooms

<item-todo-done>2 tbsp vegetable oil<item-todo-done><item-todo-done>4 tbsp Tex Mex spice blend - (or any good spice blend)<item-todo-done><item-todo-done>10 king oyster mushrooms<item-todo-done><item-todo-done>250ml BBQ sauce<item-todo-done>

For the mac and cheese

<item-todo-done>1 tsp onion powder<item-todo-done><item-todo-done>400g macaroni pasta cooked<item-todo-done><item-todo-done>150g cashew nuts - soaked overnight<item-todo-done><item-todo-done>450ml unsweetened plant-based milk<item-todo-done><item-todo-done>50g plant-based butter<item-todo-done><item-todo-done>25g plain flour<item-todo-done><item-todo-done>25g nutritional yeast<item-todo-done><item-todo-done>½ tsp garlic powder<item-todo-done><item-todo-done>½ Juice of 1 lemon juice of<item-todo-done><item-todo-done>100ml water<item-todo-done>

Before you start

Preheat oven to 180°C | Powerful blender | Lasagne Dish | Skillet

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)

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

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

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
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