Dining and Cooking
Vegan 1200 Kcals per day

Vegan Mac and Cheese, 534 kcal


Vegan Mac and Cheese, 534 kcal

by catismasterrace

1 Comment

  1. catismasterrace

    Ingredients:

    * 400 g/0.88 lbs short pasta

    * salt

    * 2 tbsp oil

    * 80 g/2.82 oz onions (peeled, diced)

    * 100 g/3.53 oz potatoes (peeled, diced into small cubes)

    * 100 g/3.53 oz carrots (diced into small cubes)

    * 1 clove of garlic (pressed with a garlic press)

    * 180 ml/6.09 fl oz water

    * 1 tbsp apple cider vinegar

    * 250 ml/8.45 fl oz vegan cooking creme

    * 80 g/2.82 oz cashew butter or almond butter

    * 1 tsp smoked paprika powder

    * 2 tsp sweet paprika powder

    * 025 g/0.88 oz vegetable stock powder

    * 70 g/2.47 oz nutrirional yeast

    * Pepper or cayenne pepper (not too much)

    * 2 tbsp chopped parsley

    * 50 g/1.76 oz Panko (flaky bread crumbs)

    * 2 tbsp oil

    Preparation:

    Heat oil in pot, sauté onion and carrot for 7 minutes.

    Add garlic and potatoes, sauté for 2 minutes, stir well

    Add water and apple cider vinegar, let simmer on low heat for 10 min

    Add cooking cream, cashew/almond butter, nutrirional yeast, smoked paprika powder, sweet paprika powder, vegetable stock powder, pepper or cayenne peppe; stir ant mix well.

    Put everything in a blender and blend until very smooth.

    Cook pasta, preheat oven to 200°C/392°F (top and bottom heating).

    Fry Panko breadcrumbs in a pan without fat until the crumbs are golden brown.

    Add oil (2 tbsp), stir well, put Panko in a small bowl. (Do not leave them in the pan, they could become too dark).

    Mix pasta and sauce, pour into a casserole dish. Sprinkle Panko on top.

    Bake for 20 min (in the middle of the oven).

    Sprinkle parsley on top.

Write A Comment