Vegan Mac And Cheese With Roasted Brussel Sprouts
This delicious vegan mac and cheese recipe can also be made with roasted broccoli or cauliflower if brussel sprouts are out of season or you aren't a sprout fan.
For this recipe you need to roast a couple of red peppers and soak some cashews before you start.
600g brussel sprouts, halved
Salt and pepper
300g cashew nuts, soaked for an hour and drained
2 red pepper, deseeded and roasted
500ml vegetable stock
3 cloves of garlic
4 tbsp nutritional yeast
3 tbsp white miso
1/2 tsp chilli powder (optional, leave out if you don't like spice)
Put the brussel sprouts into a baking tray with a good amount of olive oil and a pinch of salt.
Bake in the oven for about 20 mins until lightly brown and crispy on the edges.
Bring a pan of salted water to the boil and cook the macaroni. Once done, drain and set aside.
Now make the sauce: In a blender mix the soaked cashews, roasted peppers, stock, garlic, nutritional yeast, paprika, chilli and miso.
Blend until smooth and creamy.
In a saucepan, very gently heat the sauce for about 2 mins, stirring often to avoid sticking. It will become thick and sauce like.
Now add the macaroni and roasted sprouts, giving it a good stir to mix everything together.
Season with salt and pepper and transfer to a baking dish.
Drizzle with olive oil if desired and bake in the oven for around 10/15 mins until heated through and crispy on top.