Vegan Macaroni Cheese

with Cauliflower and Kale

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Instructions

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1 Prep

Preheat the oven to 220°C/ 200°C fan. Separate the cauliflower into florets. Strip and roughly tear the kale leaves.

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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.

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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.

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4 Finish sauce

Reduce the heat to medium-low and add the vegan mozzarellavegan 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

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5 Bake

Place the fresh breadcrumbs in a bowl with a drizzle of oil and season. Add the macaronicauliflower 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. 

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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

Number of people

Macaroni cheese

Cauliflower 200 Grams
Kale 100 Grams
Macaroni pasta 250 Grams
Salted vegan butter 20 Grams
Plain flour 20 Grams
Soy milk 500 ML
Vegan mozzarella 75 Grams
Cashew cream cheeze 55 Grams
Turmeric powder 2 Grams
Garlic powder 2 Grams
Vegetable stock cube 0.5 Pieces
Dijon mustard 6 Grams
Salt 1 Tsp
Black pepper 1 Tsp
Fresh breadcrumbs 30 Grams
Olive oil 1 Tbsp

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

photo

1 Prep

Preheat the oven to 220°C/ 200°C fan. Separate the cauliflower into florets. Strip and roughly tear the kale leaves.

photo

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.

photo

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.

photo

4 Finish sauce

Reduce the heat to medium-low and add the vegan mozzarellavegan 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

photo

5 Bake

Place the fresh breadcrumbs in a bowl with a drizzle of oil and season. Add the macaronicauliflower 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. 

photo

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

Number of people

Macaroni cheese

Cauliflower 200 Grams
Kale 100 Grams
Macaroni pasta 250 Grams
Salted vegan butter 20 Grams
Plain flour 20 Grams
Soy milk 500 ML
Vegan mozzarella 75 Grams
Cashew cream cheeze 55 Grams
Turmeric powder 2 Grams
Garlic powder 2 Grams
Vegetable stock cube 0.5 Pieces
Dijon mustard 6 Grams
Salt 1 Tsp
Black pepper 1 Tsp
Fresh breadcrumbs 30 Grams
Olive oil 1 Tbsp
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