Best Vegan Macaroni Cheese With Broccoli And Peas
Best Vegan Macaroni Cheese With Broccoli And Peas - this is a simple yet great vegan version with lots of possibilities to add other or more vegetables. Delicious and filling - you'll ask for seconds.
Servings: 4 people
Ingredients
- 200 g grated vegan cheese I used Violife
- 300 g dried macaroni pasta cooked half way
- 1 small head of broccoli broken into small florets
- 100 g frozen peas
- 600 ml oat milk
- 3 tsp olive oil
- 1 tsp flour
- 2 slices of old bread I used the ends
- handful fresh thyme
- 1/5 tsp organic ground nutmeg fresh if possible
- salt and pepper to taste
- 3-4 garlic cloves minced
Instructions
- Preheat oven.Toss the broccoli florets with some olive oil and roast them on 180 Celsius for about 15-30 minutes.
- Cook the pasta as per instructions, but only halfway what you normally cook it for, so just before al dente. This is because it will cook in the over further.
- In a pan, fry the garlic until it's soft. Add the flour and let it clump up and get golden brown whilst stirring continuously. Add the milk bit by bit and keep stirring with a whisk. When all the milk is in the pan, then add the cheese and let it dissolve. Stir in the frozen peas and spices. Set the sauce aside.
- Blitz the bread pieces in a blender for breadcrumbs.
- When the pasta is cooked, mix in the roasted broccoli florets and the cheese sauce. Pour it over to a baking dish and top it with bread crumbs. Bake it for 20-25 minutes in the oven on 180 Celsius.Serve immediately.
