Mar 18, 2012


craving some comfort food on a quite saturday night in?! how bout a warm and gooey bowl of vegan mac 'n' cheese! thanks to chef chloe and her ingenious 'cheese' sauce you will soon me chowing down on some awesome vegan mac 'n' cheese before you know it! 


1 cup of pasta of choice (i used cappelletti just to be a bit more fancy) 
1 cup of broccoli florets
2 tablespoons of vegan margarine
2 tablespoons of plain flour
1 cup of soy milk
1/4 cup of nutritional yeast flakes
1 tablespoon of tomato paste
1/2 teaspoon of salt
1/4 teaspoon of garlic powder
2 teaspoons of lemon juice
3 teaspoons of agave syrup

cook your chosen pasta in boiling water for duration as listed on packet, adding your broccoli florets 5 mins before the end of the cooking time. drain the pasta and set aside. 

make a roux in a small saucepan by adding the margarine (melt this) and then the flour. cook over a medium heat for 3-5 minutes. add the soy milk slowly to avoid lumps, then add the nutritional yeast flakes, tomato paste, salt and garlic powder and stir to combine. bring the sauce to the boil then reduce the heat and simmer until it thickens. stir in the lemon juice and agave syrup, then add the cooked pasta and broccoli. heat through and serve! so good!!

serves 2

No comments:

Post a Comment