One of Nick’s favorites growing up so, no wonder it was one of the very first classics I was determined to veganize. Plus I had never had it before going vegan as I'm lactose intolerant. 😅
After many many many attempts, here is our delicious Homemade Mac and Cheese with smoky bacon strips.
🍽 Serves 4-5
🕘 45-50 minutes
Ingredients
4-5 medium potatoes, approx. 2 cups (cut roughly into smaller pieces)
2 carrots, approx. 1 cup (cut roughly into smaller pieces)
½ cup neutral plant-based milk (except coconut as it overtakes the flavor)
¼ cup olive oil
1 cup nutritional yeast @realfooddirect
2 tbsp lemon juice
1 tsp garlic powder
1 tsp onion powder
1 Tbsp salt
Coconut bacon strips:
½ cup coconut flakes
1 tsp smoked paprika
2 Tbsp maple syrup
1 Tbsp soy sauce
1 Tbsp tomato sauce
1 Tbsp olive oil
2 medium onions
1 Tbsp olive oil
Instructions
Preheat oven to 160’C.
Prepare the ingredients: chop the vegetables.
To make the bacon: In a bowl combine: tomato sauce, maple syrup, soy sauce, smoked paprika, olive oil and coconut flakes. Place on a baking tray. Bake coconut flakes for 15 minutes. Stir halfway through.
Boil the potatoes and carrots until soft. Approx. 15min. Check if soft by pinching one of the potatoes with a fork
Cook pasta according to package instructions.
Heat 1 Tbsp of olive oil. Add chopped onions and fry until golden.
Drain the vegetables and in the same pot, add olive oil, plant-based milk, lemon juice, onion powder, and garlic powder. Blend with a hand blender until smooth.
Drain the pasta and add it to the cheese sauce. Stir well until combined. Add onion and mix all together.
Serve with coconut bacon and toasted breadcrumbs on top, or if you prefer:
Mix in the bacon. Move the pasta to an oven-safe dish. Sprinkle with ½ cup breadcrumbs and bake for about 20 min until golden.
Serve immediately and enjoy!
Notes: When reheating, add a few tablespoons of hot water.
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