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Smoky Mac bake

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
    1. 300 mL unsweetened soy milk
    2. 40g cashews, soaked for > 8h
    3. 16g wheat flour
    4. 60g tomato
    5. 24g soy sauce
    6. 10g mustard
    7. 1 tsp smoked paprika
    8. 1 tsp lemon juice
    9. 1/4 tsp cayenne pepper
    10. 1/2 tsp garlic powder
    11. 1/2 tsp onion powder
    12. 1/2 tsp oregano
    13. 1/4 tsp thyme
    14. 10g nutritional yeast
    15. 1/4 tsp red pepper flakes

     

    • Casserole
    1. 13g olive oil
    2. 225g vegetables (broccoli, cauliflower, mushrooms, zucchini)
    3. 80g pasta (mix wheat and legume pasta for extra protein)

     

    • Breadcrumbs topping
    1. 25g breadcrumbs
    2. 1/2 tsp smoked paprika
    3. 1/2 tsp garlic powder
    4. 1/4 tsp salt
    5. 1/4 tsp oregano

  • Instructions

    • Smoky cheese sauce
    1. Put all ingredients in a jar except red pepper flakes, and blend with an immersion blender.
    2. Add red pepper flakes, and mix. Reserve.

     

    • Casserole
    1. Heat up olive oil in a pan over medium heat, and fry the vegetables until they are tender. Reserve.
    2. Cook pasta al dente, strain, and add to the cooked vegetables. Reserve.

     

    • Breadcrumbs topping
    1. Mix all ingredients in a small bowl, and reserve.

     

    • Assembly
    1. Heat up the oven at ~200°C.
    2. Brush an oven dish with olive oil, and line the bottom of the dish with the vegetables + pasta.
    3. Pour the smoky cheese sauce over the vegetables.
    4. Spread the breadcrumbs topping, and bake for ~20 min.
    5. Take out of the oven, and let it cool down for ~5 min before serving.
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