Veggie Baked Macaroni
This comforting vegan baked macaroni dish is generously packed with fresh green vegetables like asparagus and peas, all coated in a rich and creamy homemade cashew sauce. Topped with a savory and crispy panko and vegan parmesan crust, it's a hearty and satisfying meal perfect for any weeknight. Enjoy a modern take on a classic, bursting with vibrant flavors and wholesome ingredients.
Instructions
- 1
Preheat oven to 350 degrees F (175 degrees C).
- 2
Blend all ingredients for the [cashew cream], adjusting seasoning to taste. Set aside.
- 3
Lightly coat the bottom of a 9x13 inch baking dish with a little [olive oil].
- 4
Cook quinoa macaroni (0.5 cup) in boiling water until al dente. Drain well.
- 5
In the baking dish, combine cashew cream (0.75 cup) with the cooked [quinoa macaroni]. Add chopped asparagus (0.5 cup), frozen peas (0.5 cup), vegan mozzarella (0.5 cup), fresh chopped basil (0.25 cup), fresh chopped sage (2 tbsp), salt (0.25 tsp) and black pepper (0.25 tsp). Fold everything together until evenly coated, then gently press into an even layer in the pan.
- 6
Top with vegan parmesan (0.25 cup), panko breadcrumbs (0.25 cup), a olive oil (1 tbsp) drizzle, salt (0.25 tsp), black pepper (0.25 tsp) and red pepper flakes (0.25 tsp).
- 7
Bake for approximately minutes (20), or until the topping is golden brown and bubbly.
Nutrition Facts
Per portion