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"VEGAN PASTA DISHES"

« ULTIMATE VEGAN MAC & CHEESE AND INSTANT MIX »

Temps de préparation:

30 minutes

Temps de cuisson:

-

Sert :

2-3 servings

Niveau:

Libre de:

Easy

Vegan and gluten-free

À propos de la recette

Ultimate cheesy, creamy mac & cheese! Topped with the perfect shiitakes! 


Vegan mac and cheese instant mix! 


Ready in just a few seconds and stores in the cupboard for any mac emergency!

Ingrédients

  • High-Speed Blender (for mixing the Instant Vegan Mac & Cheese Mix)

  • Measuring Utensils (for precise measurements of ingredients)

  • Airtight Jar (for storing the Instant Vegan Mac & Cheese Mix)

  • Large Pot (for boiling pasta)

  • Salt (for seasoning pasta water)

  • Stirring Spoon or Utensil (for stirring pasta)

  • Medium Saucepan (for making the cheese sauce)

  • Whisk (for stirring and mixing the sauce)

  • Cutting Board (for chopping mushrooms, if needed)

  • Chef's Knife (for chopping mushrooms, if needed)

  • Non-Stick Pan (for sautéing shiitake mushrooms)

  • Cooking Oils (olive and sesame oil, for sautéing)

  • Tongs or Spatula (for stirring and flipping mushrooms)

  • Soy Sauce (for deglazing mushrooms)

  • Serving Plates or Bowls (for serving the finished dish)



Optional:

  • Grater (for grating cheese, if using as a topping)

  • Baking Dish (if baking the mac & cheese in the oven)

  • Oven (for baking mac & cheese, if using the optional step)

  • Greens (for the side, if desired)

Ingrédients

For the Vegan Mac & Cheese (Instant Mix)

  • 4 tablespoon nutritional yeast

  • 3 tablespoon tapioca starch

  • 1 tablespoon corn starch

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon turmeric

  • 1 teaspoon fine sea salt


For Making the Vegan Mac & Cheese

  • 200 g macaroni (or your favorite pasta, gluten free if you want)

  • 350 ml plant milk (unsweetened, I use soy milk)

  • 3tbsp mix

  • 1/2 teaspoon wholegrain mus-tard

  • 2 tablespoon vegan butter

  • 1 tsp sesame oil

  • 1 tablespoon fresh lemon juice

  • 2 cracks of black pepper


For the Shiitakes

  • 1 tbsp Olive oil

  • 1 tbsp sesame oil

  • 130g shiitake

  • Salt

  • Pepper

  • 1 tbsp light soy sauce

Préparation

To make the Instant Vegan Mac & Cheese Mix

  1. Place all ingredients in a high-speed blender and blend until mixture is finely powdered. Remove from blender and store in an airtight jar for up to 6 months.


To cook vegan macaroni and cheese

  1. Boil the pasta in a large pot of salted water until al dente.

  2. Meanwhile, combine plant-based milk and 3 tbsp macaroni and cheese powder in a medium saucepan and place over medium/low heat. Whisk constantly until the mixture thickens considerably and resembles a cheese sauce.

  3. Whisk the vegan butter until completely melted and combined, then drain your pasta and add to the cheese sauce.


(Optional: Top the mac & cheese with a little grated cheese & breadcrumbs, then place into the oven to bake for 15 minutes.)


To make the Shiitakes

  1. Place a large non-stick pan over a high heat, and add the olive and sesame oil, when it’s hot, add the mushrooms

  2. Sauté for 10-15 minutes, pressing and moving the mushrooms every now and then. Try to let them crispy up and go golden as best as you can. Seasoning with salt and pepper whilst they’re cooking.

  3. Once the mushrooms are golden, deglaze with the light soy sauce.

  4. Serve the Mac & cheese right away topped with the shiitakes & a side of greens.



 



 


RECIPE
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