Vegan Creamy Mac and Greens

19 April 2018

This is our take on one of the world’s most popular tasty treats, a crowd-pleasing classic. A béchamel sauce makes it creamy and delicious and then we add a rich, salty flavour with roasted mushrooms. This dish is moreish and indulgent, and healthy(ish), and makes a great main course or side for a BBQ.

Creamy Mac and Greens

SERVES 6

1 head of broccoli

1 red onion

2 tbsp olive oil

8 portobello mushrooms (about 325g)

350g macaroni

700ml plant-based milk

70g dairy-free butter

55g plain flour

2 tsp onion powder

1½ tsp garlic powder

2 tsp English mustard

4 tbsp nutritional yeast

40g dairy-free cheese, grated

1¼ tsp salt, plus a little extra

¾ tsp black pepper, plus a little extra

50g panko breadcrumbs

salad leaves, to serve, optional

FOR THE MARINADE

5 tbsp soy sauce

20ml maple syrup

20ml apple cider vinegar

20ml olive oil

Preheat oven to 180°C | Line 2 baking trays | Large saucepan of salted water on a high heat | Medium saucepan on a medium heat | 20 x 30cm lasagne dish

Cut the broccoli into roughly 2½cm florets and cubes (trim the stalks and use the soft parts) | Peel and roughly chop the onion into 1cm chunks | Lay both the onion and broccoli on one of the lined baking trays, drizzle with the 2 tablespoons of olive oil and lightly season with salt and pepper | Put the tray on the top shelf of the preheated oven

Cut the mushrooms into 1cm chunks | Put the ingredients for the marinade into a bowl and combine with a fork | Add the mushroom pieces to the marinade and stir to coat | Spread the mushrooms over the second lined baking tray and put this in the oven on the shelf below the broccoli and onions | Set the timer for 15 minutes, by which time all the veggies should be golden brown | Remove both trays and increase the oven temperature to 220°C

While the vegetables are roasting, add the macaroni to the pan of boiling salted water and cook until al dente, following the instructions on the packet | Drain and tip into the lasagne dish

Meanwhile, warm the plant-based milk in the microwave | Put the dairy-free butter in the medium saucepan and stir with a wooden spoon until it melts | Turn the heat right down and gradually add the flour to the pan, stirring vigorously until you have a doughy paste | Gradually pour in the warm plant-based milk, stirring all the time until you have a thick, creamy sauce | Add the onion powder, garlic powder, mustard, nutritional yeast, dairy-free cheese, 1¼ teaspoons salt and ¾ teaspoon pepper and stir into the sauce | Keep stirring until the sauce thickens to the consistency of custard

Add the cooked vegetables and sauce to the pasta and mix together so that everything is well covered | Sprinkle the breadcrumbs over the top, season with salt and pepper and put the dish in the oven for 5 minutes to warm through and crisp up the breadcrumbs | Remove from the oven and serve with a small side salad, if you like