Vegan Macaroni Cheese

Michelle Dinner, Lunch, Prediabetes Month 1, Vegan, Vegetarian

Beef Stew

Vegan Macaroni Cheese

Serves: 6

Difficulty level: Easy

Prep Time: 15 mins
Cook Time: 40 mins
Print Recipe

Nutrition Per Recipe                                        kcal/g/mg

Energy 460
Protein 17.1 g
Fat Total 15.9 g
Saturated 3.5 g
Carbohydrates 57.1 g
Sugars 2.7 g
Dietary fibre 4.5 g
Sodium 139.7 mg
Vitamin C 2.1 mg
Calcium 222.3 mg
Iron 2.7 mg

350g (12.3 oz) dried macaroni
1 onion
1 litre of unsweetened soya milk
100g (3.5 oz) plant-based margarine
85g (3 oz) plain flour
1 teaspoon of English mustard
1 ½ tablespoons of nutritional yeast flakes
4 cloves of garlic
½ a bunch of fresh thyme
40g (1 toast slice) of fresh breadcrumbs (use a grain bread if you can)
1 tablespoon of olive oil

1. Pre heat the oven to 180 degrees Celsius.
2. Cook the macaroni according to the packet instructions.
3. Peel and halve the onion and put into a small pot with the milk. Slowly bring to the boil and then remove from the heat.
4. Remove the onion and put aside. Melt the plant-based spread in another pot (medium heat). Add the flour and stir continuously until a paste is formed.
5. Slowly add the warm milk a little at a time and keep stirring. Bring to the boil and simmer for around 10 minutes or until the sauce has thickened.
6. Stir in the mustard and yeast flakes. Season with salt and pepper if desired.
7. Drain the macaroni and add to the sauce. Put the macaroni and sauce into a baking dish.
8. Peel the garlic and chop finely, Pick the thyme leaves and add both to a pan with 1 tablespoon of olive oil. Cook for a couple of minutes until golden.
9. Add the bread and garlic (and left-over oil) to a food processor and blitz until roughly chopped.
10. Sprinkle over the macaroni and bake for 20 minutes or until golden. Leave to stand for 5 minutes before serving.

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