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, then drain and reserve 1/4 cup of the cooking water. Set aside.
Meanwhile, in a large pan, add the onions and oil. Cook the onions on medium heat for approximately 10 minutes until translucent, adding a bit of water to prevent burning if needed.
Add the plant-based grounds, breaking up the pieces with a spatula. Cook until the grounds are really browned and crispy, stirring occasionally.
Towards the end of cooking, add the broccoli florets, cover the pan, and cook until the broccoli is bright green and fork tender.
Meanwhile, in a separate saucepan on medium heat, add the vegan butter and cook until melted. Then add the flour and whisk until smooth. Slowly, while whisking constantly, drizzle in the plant-based milk until fully added and smooth. Simmer very gently for 3 minutes.
Add the remaining ingredients except parsley to the sauce and whisk until melted.
Add the sauce to the pan with the onion mixture, along with the cooked pasta. Stir well and slowly add up to 1/4 cup of the reserved pasta cooking water as desired.
Serve, topping with the fresh parsley.
