Supergreen Vegan Mac n Cheese Bake
The CREAMIEST, most satisfying vegan mac n cheese! Spinach and broccoli add colour and nutrients to this classic American comfort food.
Servings 6 people
Cost $18
Equipment
- Dutch oven
Ingredients
- 1 leek
- 2 cup raw cashews soaked in boiling water for 15 mins and drained
- 10 garlic cloves chopped
- 1 tbsp apple cider vinegar
- 1/4 cup nutritional yeast
- 2.5 cup soy milk
- 2 tbsp miso paste
- 1/2 tsp salt
- 1 cup vegetable stock
- 1/4 cup vegan margarine
- 1/4 cup plain flour
- 1 tsp onion powder or granulated onion
- 1 tsp smoked paprika
- 1/2 tsp pepper
- 150 g fresh spinach
- 1 head of broccoli medium
- 450 g dry macaroni cooked to packet instructions
Topping
- 1 cup panko bread crumbs
- 80 g vegan cheese grated
- 3 tbsp hemp seeds
- 1/4 cup olive oil
- 1/4 cup nutritional yeast
- 1 tsp salt
Instructions
- Preheat oven to 180C.
- Cut the broccoli into small florets and dice the broccoli stem. Trim, wash and slice the leek.
- Melt margarine in dutch oven over medium heat. Add leek and stir for 2 minutes until fragrant. Add broccoli stalks and garlic and continue to cook for a further 2 minutes.
- Add cashews and spinach. Continue to stir until spinach has wilted. Add onion powder, flour, paprika, nutritional yeast, salt, pepper and stir until well coated.
- Gradually add vegetable stock and soy milk, stirring constantly. Add miso paste and apple cider vinegar. Simmer for 5-10 minutes until mixture has thickened.
- Meanwhile, in a seperate pot, boil the broccoli florets until just cooked - they should still have a bit of crunch.
- When the sauce has thickened, remove from the heat and transfer to a high speed blender. Blitz until smooth.
- Return the sauce to the dutch oven, add drained pasta and broccoli florets. Mix well and smooth the mixture down with a spoon.
- Combine topping ingredients in a medium mixing bowl and mix well.
- Add the topping to the mac n cheese, then bake for 30 minutes until golden. Serve immediately.
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