Vegan Macaroni Cheese
A tasty, comforting supper dish that is great for sharing with friends and family on a cold winter's evening
- 350 grams dried macaroni
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 onion
- 1 unsweetened soya milk
- 100 grams vegan butter
- 85 grams plain flour
- 1 tablespoon English mustard (heaped)
- 11/2 tablespoons nutritional yeast flakes
- 50 grams grated vegan cheese
- 4 garlic
- 1/2 fresh thyme
- olive oil
- 40 grams bread crumbs
Preheat the oven to 180°C/350°F/gas 4. Cook the macaroni in a pan of salted boiling water according to the packet instructions
1.Peel the onion and then half it. put the milk in a pan and add the onion, heat over a medium heat.
2.Remove the onion from the milk. Set the pan aside. in another pan, melt the began butter, then add the flour, string continuously until it forms a paste.
3.Gradually add the milk, whisking continuously until smooth. Bring to the boil, then simmer for about 10 minutes until the sauce has thickened.
4.Stir in the nutritional yeast and the mustard and add the grated vegan cheese.
5.Drain the macaroni and add to the sauce. Transfer the mixture to a baking dish and set aside.
6.Peel the garlic and finely slice. Discard the stalks of the thyme. Cook with a little bit of olive oil over a medium heat for 2 - 3 minutes. Then put in a food processer with the breadcrumbs and a little bit of oil until chopped and combined. Sprinkle over the pasta
7.Cook in the oven for 20-25 minutes until the top is golden. Serve with a green salad
8.
Serving Size 1
Servings 6
- Amount Per Serving
- Calories 453kcal
- % Daily Value *
- Total Fat 16.9g26%
- Saturated Fat 3.1g16%
- Sodium 700mg30%
- Total Carbohydrate 61.9g21%
- Dietary Fiber 3.8g16%
- Sugars 2.3g
- Protein 16.6g34%
- Vitamin A 6 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.