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.
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 to prevent burning if needed.
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 broccoli is bright green and fork tender.
In a separate saucepan on medium heat, melt the butter, add the flour, and whisk until smooth, then slowly whisk in the milk until fully incorporated and smooth, and simmer gently for 3 minutes.
Add the remaining items from the ingredients list except parsley and whisk into the sauce until melted.
Add the sauce to the pan with the onion mixture and 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.
