I love macaroni cheese- total comfort food. Love having it vegan now as its much lighter on my digestion, no animals involved and everyone love it. Have it with a salad post yoga!
Vegan mac ‘n’ cheese-With a crisp herby topping
Prep Time: 15 mins , Cook Time: 20 mins
350 g dried macaroni/ gluten free? - try quinoa pasta salt and pepper 1 onion 1 litre unsweetened organic soya milk 100 g dairy-free margarine 85 g plain flour 1 heaped teaspoon English mustard 1½ tablespoons nutritional yeast flakes 50 g vegan cheese, optional (available from specialist stores) 5 cloves of garlic ½ a bunch of fresh thyme olive oil 40 g fresh breadcrumbs
Cook the pasta according to the packet Chop the onion finley and cook slowly till soft in margarine Add the flour stirl in gently till it forms a paste gradually add milk and stir with a whisk till smmoth Simmer for around 10 mins till thickened Stir in mustard, yeast and vegan cheese and season with salt and pepper Add sauce to drained macraroni, stir and transfer to over proof dish Finely slice peeled garlic, then pick the thyme leaves, discarding the stalks. Add to a medium pan over a medium heat with a splash of oil. Cook for 2 to 3 minutes, or until golden, then transfer to a food processor with the breadcrumbs and a splash of oil. Blitz until combined and roughly chopped, then sprinkle over the pasta. Place the dish in the hot oven for 20 to 25 minutes, or until golden and bubbling. Leave to stand for around 5 minutes, then serve with seasonal greens or salad.
Thanks to Jamie Oliver for this yummy recipe. Check out more of Jaomie's vegan recipes http://www.jamieoliver.com/recipes/category/special-diets/vegan/#SwUAmBv344XH2hLX.97