Vegan Mac and Cheese with Broccoli
Ingredients
- 1/2 lb. pasta
- 1 small onion
- 2 tsp olive oil
- 1/2 lb. plant based ground substitute
- 1 cup broccoli florets
- 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
Preparation
Cook pasta in salted water until just al dente and drain, reserving 1/4 cup cooking water. Set aside.
In a large pan, add the onions and oil. Cook onions on medium heat approximately 10 minutes until translucent, adding a bit of water to prevent burning if needed.
Add plant based ground substitute, breaking up pieces with a spatula. Cook until the grounds are really browned and crispy, stirring occasionally.
Towards the end of cooking, add the broccoli florets and cover. Cook until the broccoli is bright green and fork tender.
In a separate saucepan on medium heat, add the vegan butter and cook until melted. Then add the flour and whisk until smooth. Slowly, whisking constantly, drizzle in the plant based milk until fully added and smooth. Very gently simmer for 3 minutes.
Add the remaining ingredients 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, topped with fresh parsley.
