This recipe is perfect for a hearty, warming, comfort food sort of meal. You can add whatever veggies you having lying around in the bottom of your fridge that need using up. I find that mushrooms work really well in this recipe- mix it up and have fun.
🌍6-8 vegan sausages (I used Heck ones)
🌍1 large onion (diced)
🌍4 cloves garlic (chopped)
🌍4 carrots (peeped and diced)
🌍Can of beans (I used haricot, but any will do)
🌍1 can chopped tomatoes
🌍1 tbsp tomato purée
🌍300ml veggie stock
🌍1/2 tsp paprika or smoked paprika
🌍1/2 tsp thyme
🌍Vegan mayo (see my recipe!)
⭐️ Cook vegan sausages as per instructions.
⭐️ Fry onion in a large saucepan for 5 mins until soft.
⭐️ Add garlic, carrots, stock, chopped tomatoes, tomato purée, paprika and thyme- cook for 15 mins (low to medium heat, lid on).
⭐️ Add beans and vegan sausages and cook for a further 15 mins.
Enjoy the classic mac n cheese without the moo! I looooove this recipe, it’s super simple and has hidden veggies in, which is handy for getting veggies into your children if they resist them!
The recipe has a protein hit, in the form of cashew nuts, as well as these curly nuts packing a good protein hit, they are also full of vitamins (including E, K and B6), minerals (including zinc, copper, iron and magnesium and not to mention ‘good fats.’ If you are not using a high speed blender (like a NutriBullet), I recommend soaking the cashews for at least half and hour before making the recipe.
A lot of vegan mac n cheeze recipes call for high amounts of vegan margarine, but I’ve come up with this recipe without the margarine because I just couldn’t justify putting 1-2 full cups of the stuff in the sauce…nope, just too far!
I hope you enjoy making this recipe, let me know what you think if you give it a go.
🌍 2 3/4 cups macaroni pasta
🌍 1 carrot (peeled and diced)
🌍 1 white potato (peeled and diced)
🌍 1 red onion (diced)
🌍 3/4 cup veggie stock (use liquid from pan of veggies)
🌍 1/2 cup cashew nuts (raw)
🌍 1/4 cup coconut milk
🌍 2 tbsp nutritional yeast
🌍 1/2 lemon juice (squeezed)
🌍 1 tsp salt
🌍 1/4 tsp garlic powder
🌍 Pinch of turmeric powder
🌍 2 spring onions.
⭐️ Cook macaroni as per instructions.
⭐️ Bring a small pan of water to the boil, then add chopped onion, potato and carrot. Cook for 10-15 minutes, until veggies are soft enough to blend.
⭐️ Add all other ingredients to a blender, whilst you wait for the veggies to cook (don’t blend yet).
⭐️ When veggies are soft, transfer to the blender along with 3/4 cup of the veggie liquid.
⭐️ Blend until sauce is smooth.
⭐️ Once macaroni is cooked, drain, and then add the sauce and stir.
⭐️ Transfer to an ovenproof dish and top with breadcrumbs, cook on gas mark 4 for 15 minutes until golden brown.
⭐️ Garnish with spring onion and enjoy with a side salad.