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, reserve 1/4 cup cooking water and set aside.
Meanwhile in a large pan, add the onions and oil and cook on medium heat for approximately 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 really browned and crispy, stirring occasionally.
Towards the end of cooking, add the broccoli florets and cover, then 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 remaining items from the ingredients list except parsley and whisk into sauce until melted.
Add this sauce to the pan with the onion mixture, along with pasta and stir well, slowly adding in up to 1/4 cup of the reserved pasta cooking water as desired.
Serve and top with parsley.
