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Vegan Mac and Cheese recipe, made with delicious ingredients like cooked white beans, vegetables, garlic, onions and yeast flakes.
Vegan Mac and Cheese is definitely one of our top ten. The cooked white beans give the sauce its nice smoothness. And the ingenious, the sauce is completely vegetable and contains delicious hidden vegetables. Plus it’s cheesy and so flavorful.
The recipe is easy to make and most of the time you already have all the ingredients at home. It takes an average of 30 minutes, as long as the vegetables are cooking, you can put the pasta in boiling water and prepare everything at the same time.
Ingredients:
- Potatoes: predominantly waxy potatoes
- Pumpkin: Instead of pumpkin, you can also use carrots or sweet potatoes
- White beans: self-cooked or canned. Cannellinis are best.
- Shallots
- garlic
- Yeast flakes: give the sauce its cheesy flavor.
Vegan Mac and Cheese
2 shallots
2 cloves of garlic
1 tbsp olive oil
1/4 tsp turmeric
100 g Hokkaido squash
200 g mostly waxy potatoes
70 g cooked white beans
1 bay leaf
260 ml vegetable broth
100 ml soy cream
100 ml plant-based milk (oat, rice or soy)
10 g *yeast flakes
black pepper from the mill
salt
nutmeg
Lemon juice, optional
Chilli flakes, optional
Peel and finely chop shallots and garlic and fry in oil. Add turmeric and fry briefly.
Cut the squash into cubes, peel and dice the potatoes.
Add to the saucepan with the beans and bay leaf.
Then deglaze with broth and simmer for 25 minutes with the lid closed.
In the meantime, cook the pasta in plenty of salted water until al dente.
When the vegetables are soft, remove the bay leaf and place the vegetables in a blender.
Add the yeast flakes, milk and cream and puree until creamy.
Put back in the pot and reheat. Season to taste with pepper, salt, nutmeg and lemon juice.
Put the pasta in the saucepan, stir and then arrange on plates.
If you like, add a few chilli flakes.
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Vegan Mac and Cheese
Ingredients
- 2 shallots
- 2 cloves of garlic
- 1 tbsp olive oil
- 1/4 tsp turmeric
- 100 g Hokkaido squash
- 200 g mostly waxy potatoes
- 70 g cooked white beans
- 1 bay leaf
- 260 ml vegetable broth
- 100 ml soy cream
- 100 ml plant-based milk oat, rice or soy
- 10 g *yeast flakes
- black pepper from the mill
- salt
- nutmeg
- Lemon juice optional
- Chilli flakes optiona
Instructions
- Peel and finely chop shallots and garlic and fry in oil. Add turmeric and fry briefly.
- Cut the squash into cubes, peel and dice the potatoes.
- Add to the saucepan with the beans and bay leaf.
- Then deglaze with broth and simmer for 25 minutes with the lid closed.
- In the meantime, cook the pasta in plenty of salted water until al dente.
- When the vegetables are soft, remove the bay leaf and place the vegetables in a blender.
- Add the yeast flakes, milk and cream and puree until creamy.
- Put back in the pot and reheat. Season to taste with pepper, salt, nutmeg and lemon juice.
- Put the pasta in the saucepan, stir and then arrange on plates.
- If you like, add a few chilli flakes.
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