Hearty Vegan Broccoli Mac and Cheese
A Match Made in Culinary Heaven
For decades the conundrum of whether to create comfort or healthy food has perplexed chefs and foodies. A balance of comfort food with healthy ingredients and vegetables might solve the problem. After a stressful day, nothing is more comforting than a plate of mac and cheese. Better still, a healthier, plant-based version that could satisfy the pickiest eater.
Hearty Vegan Broccoli Mac and Cheese
12 oz whole grain macaroni such as elbows, shells or penne
1 small head of broccoli cut into bite-sized pieces
2 cup plant-based milk such as almond, coconut or cashew
2 Tbsp olive, avocado or grapeseed oil
1 Tbsp whole wheat flour
½ cup nutritional yeast
½ tsp garlic powder
½ tsp onion powder
½ tsp sea salt or to taste
8 oz shredded plant-based cheddar cheese
Preheat oven to 350 degrees.
Bring a large pot of water to a boil and cook pasta according to package instructions. About three minutes before pasta is ready add broccoli. Drain and set aside.
In a medium saucepan, heat oil over low heat and add flour stirring vigorously with a whisk until mixture begins to bubble.
Add garlic powder, onion powder, salt, milk and nutritional yeast.
Continue to stir until mixture is hot and beginning to thicken.
Remove from stove and incorporate into pasta/broccoli.
Sprinkle in some of the cheese and pour mixture into a greased casserole or baking dish. Top with remaining cheese and bake for 20 minutes.
For optimum flavor, allow to rest for about 10 minutes, then serve.
Recipe courtesy of James Angelico
