Cheesy Mac with 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 and drain, reserving 1/4 cup cooking water, then set aside.
Meanwhile, in a large pan, add the onions and oil and 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 pieces with a spatula, and cook until browned and crispy, stirring occasionally.
Towards the end of cooking, add the broccoli florets, cover, and cook until bright green and fork tender.
Meanwhile, in a separate saucepan on medium heat, add the butter and cook until melted, then add the flour and whisk until smooth.
Slowly, whisking constantly, drizzle in the milk until fully incorporated and smooth, then very gently simmer for 3 minutes.
Add the remaining items from the ingredients list except parsley and whisk into the sauce until melted.
Add this sauce to the pan with the onion mixture along with the pasta, stir well, and slowly add up to 1/4 cup of the reserved pasta cooking water as desired.
Serve and top with parsley.
