We’re right in the dead of winter right now, so I thought I’d share a warm, homestyle recipe with you that is sure to warm you up this winter. Before I became vegan, macaroni & cheese was my absolute favourite meal. So, today I’ve decided to share a recipe with you for for a classic (vegan) macaroni & cheese that is sure to take you back to your childhood. Let’s go:
What you’ll need:
- 2 carrots, cut into centimetre-thick disks
- 1 turnip, peeled and cut into large chunks
- 1 can of navy (also known as white) beans, rinsed and strained
- 200 grams (2 cups) macaroni
- 250 mL (1 cup) of unsweetened soy milk (or almond, rice, hemp etc.)
- 25 grams (¼ cup) of nutritional yeast
- 1 teaspoon dried basil
- 1 clove of garlic, minced
- 1 teaspoon smoked paprika
- Salt & pepper
- 85 grams (¾ cup) of breadcrumbs or panko
- 50 grams (½ cup) nutritional yeast
- 40 grams (¼ cup) roasted cashews, whole
- 2 teaspoons of dried basil
- ½ teaspoon of salt
- ½ teaspoon of garlic powder
- Sprinkle of Daiya dairy-free cheese (optional)
- Preheat your oven to 180ºC (350ºF) and spray a glass casserole dish with cooking oil
- Place turnips and carrots in a medium saucepan with high edges, cover with water and cook over medium heat until the vegetables can be easily pierced with a fork (about 10 to 15 minutes)
- While your vegetables are cooking, bring a large saucepan of water to a boil and add pasta. Cook the shells about 3 minutes less than the instructions on the package. Drain and set aside.
- Blitz the drained beans, soy milk, nutritional yeast, basil, garlic, paprika, and the cooked vegetables in a food processor until smooth but thick. Add desired salt and pepper.
- Rinse pasta and add it, along with your sauce mixture to large stainless steel bowl. Combine, and then transfer to the oiled casserole dish.
- Bake for 20 minutes. At this time, make the topping. Add breadcrumbs, nutritional yeast, cashews, basil, salt, and garlic powder to a food processor. Blitz until everything is incorporated and fine pieces of cashew remain. After 20 minutes, add the topping and optional cheese to the top of the pasta. Bake for another 15 minutes, or until the topping begins to brown.
And that’s it!
To learn about why I used nutritional yeast, click here.
Until next time, Bon Appetit!
This recipe was adapted from The Great Vegan Bean Book.