Baked Broc Mac & Cheese: Macaroni Monday!

You know what’s awesome about vegan mac and cheese, besides it being vegan as well as tasty mac and cheese? It’s cholesterol-free! Bam. A significant improvement on the original. This one also only has less than 8g of fat per serve. Bam bam. And don’t cashews make just the greatest cheesy taste of all time? Bam bam bam.

I’m on a casserole jag at the moment. Spying a bag of gluten-free macaroni (at a certain German-owned stupormarket) while Vegan MoFo is doing Macaroni Mondays was rather timely… This is a lighter, lemony-fresh recipe compared to traditional or fast-foodie mac & cheeses. A generous amount of lemon juice combined with nooch and miso is halfway between a cheese tang and citrus tang – I love that. If you’re in the mood for saucier food, increase the sauce by half… or double it!

Baked Broc Mac & Cheese

Serves 8

1 large onion, finely chopped
4 cups dry macaroni or penne/ziti (I used gluten-free)
1 head broccoli florets
4 tomatoes, chopped
salt and pepper to taste

9778590182 ec25ea3f8c n Baked Broc Mac & Cheese: Macaroni Monday!2 cups water
half cup raw cashews
half cup lemon juice
half cup nutritional yeast flakes
1 clove garlic
1 tsp paprika
1 tsp light miso paste
1 tsp dijon mustard
1 tsp corn or tapioca starch

Optional topping
1-2 cup breadcrumbs (I used gluten-free bread)
a sprinkle of grated vegan cheese (Notzarella)
1 tsp mixed dry herbs

Preheat oven to 180C/350F. Mist a 3L/3-quart shallow rectangular casserole (lasagne) dish with cooking oil or use a non-stick.

Cook the macaroni according to packet directions. Add broccoli for the last few minutes of cooking. While the pasta is cooking, heat a non-stick saucepan (or mist the pan with oil), add the onion, and water sauté the onion on medium-low heat until lightly browned. While all that’s happening, blend all the sauce ingredients together as well!

Drain the pasta and broccoli. Put the pasta and broccoli, blended sauce in the casserole dish with the chopped tomato, stir gently until the sauce is evenly distributed. Add salt and pepper to taste, if necessary (I didn’t use any, our miso is salty enough, and the generous amount of lemon reduces the need for salt).

Add the optional topping, if using (breadcrumbs mixed with herbs scattered and pressed lightly on top, and some grated vegan cheese scattered on top of that). Bake uncovered for around 30 minutes, or until nicely toasted on top. Serve with mixed vegetables on the side.

Delish. Thank you and goodnight.

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