Smoky Mac bake
This is Vegan Richa's take on Mac & cheese, and it doesn't disappoint. Contrary to traditional Mac & cheese, it is protein-rich and packs a punch in smoky, strong flavours. If you are craving a healthy comfort food, this recipe is for you!
Recipe inspired from Vegan Richa's Everyday Kitchen Cookbook.
Ingredients
- Smoky cheese sauce
- 300 mL unsweetened soy milk
- 40g cashews, soaked for > 8h
- 16g wheat flour
- 60g tomato
- 24g soy sauce
- 10g mustard
- 1 tsp smoked paprika
- 1 tsp lemon juice
- 1/4 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp oregano
- 1/4 tsp thyme
- 10g nutritional yeast
- 1/4 tsp red pepper flakes
- Casserole
- 13g olive oil
- 225g vegetables (broccoli, cauliflower, mushrooms, zucchini)
- 80g pasta (mix wheat and legume pasta for extra protein)
- Breadcrumbs topping
- 25g breadcrumbs
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp oregano
Instructions
- Smoky cheese sauce
- Put all ingredients in a jar except red pepper flakes, and blend with an immersion blender.
- Add red pepper flakes, and mix. Reserve.
- Casserole
- Heat up olive oil in a pan over medium heat, and fry the vegetables until they are tender. Reserve.
- Cook pasta al dente, strain, and add to the cooked vegetables. Reserve.
- Breadcrumbs topping
- Mix all ingredients in a small bowl, and reserve.
- Assembly
- Heat up the oven at ~200°C.
- Brush an oven dish with olive oil, and line the bottom of the dish with the vegetables + pasta.
- Pour the smoky cheese sauce over the vegetables.
- Spread the breadcrumbs topping, and bake for ~20 min.
- Take out of the oven, and let it cool down for ~5 min before serving.