Vegan Mac and Cheese with Broccoli
This delicious Vegan Mac and Cheese with Broccoli is seriously creamy and super satisfying. With a decadent sauce, vegan grounds, and broccoli, it's a pasta dish that both vegans and non-vegans will love! The shells are perfect for capturing all the sauce, and will have you craving leftovers!
Servings: 4 people
Ingredients
- 1/2 lb. pasta reserve 1/4 cup pasta cooking water
- 1 small onion finely chopped
- 2 tsp olive oil
- 1/2 lb. plant-based grounds
- 1 cup broccoli florets cut very small
- 3 tbsp vegan butter
- 2 tbsp flour
- 1.5 cups plant-based milk
- 1 cup plant-based cheddar shreds
- 2 to 3 tbsp nutritional yeast to taste
- 1/4 tsp ground turmeric
- 1 tsp garlic powder
- 1/4 tsp onion powder
- 3/4 to 1 tsp kosher salt to taste
- 1.5 tsp vegan worcestershire sauce
- 2 tbsp fresh parsley finely chopped
Instructions
- Cook pasta in salted water until just al dente, and drain (reserve 1/4 cup cooking water). Set aside.
- Meanwhile in a large pan, add the onions and oil. Cook onions on medium heat approx 10 minutes until translucent, adding a bit of water to prevent burning if needed.
- Add plant-based grounds, breaking up pieces with spatula. Cook until grounds are really browned and crispy, stirring occasionally.
- Towards end of cooking, add the broccoli florets and cover, cook until broccoli is bright green and fork tender.
- Meanwhile, in a separate saucepan on medium heat, add the butter and cook until melted. Then add the flour. Whisk until smooth.
- Slowly, and whisking constantly, drizzle in the milk until fully added and smooth. Very gently simmer for 3 minutes.
- Add remaining items in ingredients list except parsley, and whisk into sauce until melted.
- Add the sauce to the pan with the onion mixture, along with the pasta. Stir well and slowly add in up to 1/4 cup of the reserved pasta cooking water as desired.
- Serve and top with the fresh chopped parsley.