Macaroni and cheese. Probably the best comfort food on this planet 🌍.
Usually on a Sunday night, when my mom and I have no idea what to cook or no energy to cook, we will whip up some Mac n Cheese.
When I started eating more plant-based I had to try source new recipes for this dish. I tried to make it like normal but just substituting milk with soy milk - FLOP.
Then I heard of this thing called Nutritional Yeast. Nutritional Yeast is a product that a lot of people who follow plant-based and vegan diets use. It can help enhance flavours, gives some dishes a cheesy taste and many more uses. It also is high in B vitamins, amino acids and lots more.
I don’t use nutritional yeast in all my dishes- simply because it can get pricey. But I enjoy it in this dish because it just gives it that extra kick.
🥦 Add in some broccoli as a extra source of Vitamin C for the day 🥦
This recipe serves 6 reasonable portions Ingredients:
250 g (half a packet) wholewheat macaroni
1 head of broccoli (cut into small bites)
1 tbsp extra-virgin olive oil
1 onion, chopped
1 small potato (100g), peeled & grated
2 cloves fresh garlic, minced
1 tsp Dijon mustard
1/2 tsp salt
1/2 tsp chili flakes
500 ml soya milk (any other plant based milk)
1 tbsp flour
¼ cup nutritional yeast
Instructions:
Cook pasta according to package directions. Add in broccoli 5 minutes before finished. Drain. Set aside.
Meanwhile, in a saucepan, warm the oil over medium heat. Add the onion and a pinch of salt and cook until the onion is tender (5 minutes).
Add the grated potato, garlic, mustard, salt and chilli flakes. Stir and cook, stirring constantly, for about 1 minute.
Add the milk and simmer. Continue until the potatoes are completely tender and cooked through (5 to 8 minutes).
Carefully pour the mixture into a blender or use a hand blender. Add the nutritional yeast. Blend until the mixture is completely smooth.
Pour the sauce and pasta into a serving bowl. Stir until well combined.
Serve like this OR you can add to plant-based cheese on top and grill it OR add 2 slices of toasted and crumbed on top.
Each portion has approximately:
265 Calories (1113 kJ)
45 g Carbohydrates
13 g Protein
6 g Fat
Jess ✨
