Vegan Cheesy Shells and Broccoli
Ingredients
- 1/2 lb. pasta
- 1 small onion, finely chopped
- 2 tsp olive oil
- 1/2 lb. plant-based grounds substitute
- 1 cup broccoli florets, cut very small
- 3 tbsp vegan butter
- 2 tbsp flour
- 1.5 cups plant-based milk
- 1 cup plant-based cheddar shreds
- 2 to 3 tbsp nutritional yeast, to taste
- 1/4 tsp turmeric
- 1 tsp garlic powder
- 1/4 tsp onion powder
- 3/4 to 1 tsp kosher salt, to taste
- 1.5 tsp vegan Worcestershire sauce
- 2 tbsp fresh parsley, finely chopped
Preparation
Cook pasta in salted water until just al dente, drain, and reserve 1/4 cup cooking water. Set aside.
In a large pan, add onions and oil. Cook on medium heat for about 10 minutes until translucent, adding a bit of water if needed to prevent burning.
Add plant-based grounds, breaking up with a spatula. Cook until browned and crispy, stirring occasionally.
Towards the end of cooking, add broccoli florets, cover, and cook until bright green and fork tender.
Meanwhile, in a separate saucepan, melt butter over medium heat, add flour, and whisk until smooth. Slowly whisk in milk until fully incorporated and smooth. Simmer gently for 3 minutes.
Add the remaining ingredients from the list except parsley to the sauce and whisk until melted.
Add the sauce to the pan with the onion mixture and pasta. Stir well and add up to 1/4 cup reserved pasta water as desired. Serve and top with parsley.
