This vegan mac’n’cheese has become a staple food in our home. I’ve made it for birthdays, dinner parties & just as a comfort food in rainy autumn days and it’s gone down a treat every time. With only 5 core ingredients and some warming spices, this is a winning dish for anyone looking for simple dinner ideas.
I’ve used pumpkin as a main ingredient, but squash will work a treat too.
To serve 6 you’ll need:
5 bell peppers
5 tbsp nutritional yeast
1 tbsp coriander seeds – ground using pestle & mortar
1 tbsp chilli flakes
Salt & ground nutmeg to season
Pre-heat the oven to 180C.
Peel & cube pumpkin (save the seeds for roasting) and core bell peppers. Place the pumpkin cubes & bell peppers in a roasting pan, add dollop of olive oil and roast until your veggies start to brown. Roasting veggies will give a great depth to the flavour, but you can also boil or steam if you prefer.
Next chop the onion and fry until caramelised. Add salt, coriander seeds & nutmeg and fry for another minute until spices warm up.
While the onion is caramelising, boil pasta according to the instructions on the pack.
Transfer onions and roasted veg to the food processor or a blender. Add nutritional yeast and blend until very smooth.
Pour the mix over pasta and stir well until combined. Garnish with some seeds & greens & serve immediately.