Vegan Mac and Cheese 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 grounds are browned and crispy, stirring occasionally.
Towards the end of cooking, add the broccoli florets, cover, and cook until the broccoli is 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 added 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, then serve and top with parsley.
