Creamy Mac and Greens
A delightful vegan twist on comfort food, this creamy macaroni dish features a rich bechamel sauce enhanced with umami-packed roasted mushrooms. Fresh broccoli and red onion add a healthy crunch, while a golden panko topping provides the perfect finish. Ideal as a satisfying main or a side for your next gathering.
Instructions
- 1
Heat oven to 180°C. Spread red onion (1 chunks) and broccoli (1 head) on a lined tray, drizzle with olive oil (2 tbsp), season, and bake on the top shelf.
- 2
Mix soy sauce (5 tbsp), maple syrup (20 ml), cider vinegar (20 ml), and olive oil (20 ml). Toss with portobello mushrooms (325 g), spread on a tray, and roast for 15 minutes. Increase oven to 220°C.
- 3
Boil dried macaroni (350 g) in salted water until al dente. Drain and transfer to a large baking dish.
- 4
Melt dairy free spread (70 g) in a pan. Whisk in plain flour (55 g) to form a paste. Slowly whisk in plant-based milk (700 ml) until creamy. Stir in onion powder (2 tsp), garlic granules (1.5 tsp), english mustard (2 tsp), nutritional yeast flakes (4 tbsp), dairy free cheese (40 g), salt (1.25 tsp), and black pepper (0.75 tsp) until thickened.
- 5
Combine the roasted vegetables and sauce with the pasta. Sprinkle with panko breadcrumbs (50 g) and bake for 5-10 minutes until crisp. Serve with [to_serve salad leaves] if desired.
Nutrition Facts
Per portion