Vegan Macaroni Cheese
with Cauliflower and Kale
Instructions
1 Prep
Preheat the oven to 220°C/ 200°C fan. Separate the cauliflower into florets. Strip and roughly tear the kale leaves.
2 Boil pasta
Bring a large pot of salted water to the boil. Once boiling, add the macaroni and cauliflower florets and cook for 4 min (both will continue to cook later in the oven). Remove from the heat, add the kale leaves, cover and set aside for 2 min. Drain.
3 Make sauce
Meanwhile, heat another pan over a medium heat. Add the vegan butter and flour and cook, stirring, for 1 min or until a paste has formed. Increase the heat and gradually whisk in the soy milk and cook for 3-5 min or until thickened.
4 Finish sauce
Reduce the heat to medium-low and add the vegan mozzarella, vegan cream cheeze, a pinch of turmeric, the garlic powder, vegetable stock cube and mustard. Whisk until smooth and thickened. Remove from the heat and season with salt and pepper.
5 Bake
Place the fresh breadcrumbs in a bowl with a drizzle of oil and season. Add the macaroni, cauliflower and kale to the cheeze sauce and stir well. Pour the lot into a baking dish. Top with the breadcrumbs mix. Bake for 12-15 min, until bubbling and browned on top.
6 Serve
Allow the macaroni cheeze to cool for 5 min before serving.
Tips for fussy eaters
Serve the cauliflower and kale separately as a side.
Pro tip
Adding a pinch of turmeric gives the cheese sauce a beautiful colour!
While mac 'n cheese is the ultimate comfort food, this one packs in 2 of your 5 a day!
Cooking Time: 40 min
Cals 971 · Prot 32 · Carbs 137 · Fat 32
Dairy-Free
Ingredients
Macaroni cheese
While mac 'n cheese is the ultimate comfort food, this one packs in 2 of your 5 a day!
Cooking Time: 40 min
Cals 971 · Prot 32 · Carbs 137 · Fat 32
Dairy-Free
Instructions
1 Prep
Preheat the oven to 220°C/ 200°C fan. Separate the cauliflower into florets. Strip and roughly tear the kale leaves.
2 Boil pasta
Bring a large pot of salted water to the boil. Once boiling, add the macaroni and cauliflower florets and cook for 4 min (both will continue to cook later in the oven). Remove from the heat, add the kale leaves, cover and set aside for 2 min. Drain.
3 Make sauce
Meanwhile, heat another pan over a medium heat. Add the vegan butter and flour and cook, stirring, for 1 min or until a paste has formed. Increase the heat and gradually whisk in the soy milk and cook for 3-5 min or until thickened.
4 Finish sauce
Reduce the heat to medium-low and add the vegan mozzarella, vegan cream cheeze, a pinch of turmeric, the garlic powder, vegetable stock cube and mustard. Whisk until smooth and thickened. Remove from the heat and season with salt and pepper.
5 Bake
Place the fresh breadcrumbs in a bowl with a drizzle of oil and season. Add the macaroni, cauliflower and kale to the cheeze sauce and stir well. Pour the lot into a baking dish. Top with the breadcrumbs mix. Bake for 12-15 min, until bubbling and browned on top.
6 Serve
Allow the macaroni cheeze to cool for 5 min before serving.
Tips for fussy eaters
Serve the cauliflower and kale separately as a side.
Pro tip
Adding a pinch of turmeric gives the cheese sauce a beautiful colour!
Ingredients
Macaroni cheese
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