Vegan Mac 'n' Cheese

Nutrition per serve

Ingredients

• 1pcs onion
• 2clov garlic
• 1pcs macaroni pasta
• 50g shredded vegan cheddar
• 200ml coconut milk
• 10g country seasoning
• 150g peas
• 50g rocket leaves
• 15ml olive oil
• 10ml dijon mustard

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of salted water to the boil for the pasta. Finely chop the onion. Crush or finely chop 2 garlic cloves.
2. Step 2 — Cook pasta
   Cook the pasta in the pan of boiling water for 7 mins or until al dente. Drain. Meanwhile, heat 2 tsp olive oil in a large saucepan over medium heat. Cook the onion and garlic, stirring, for 3-4 mins until softened.
3. Step 3 — Make sauce
   Add the vegan cheddar, coconut milk, country seasoning, 2 tsp dijon mustard and 60ml (¼ cup) water to the onion mixture and stir to combine. Cook, stirring regularly, for 3-4 mins until melted and combined. Taste, then season with salt and pepper (see Make it yours).
4. Step 4 — Add peas
   Add the pasta and peas to the sauce and stir to combine. Cook for 3 mins or until the peas are tender and the sauce is thickened. Remove the pan from the heat. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Divide the mac 'n' cheese among bowls. Top with the rocket and drizzle with 2 tsp olive oil. Enjoy!
6. Step 6 — Make it yours
   If you have nutritional yeast in your pantry, add a little to the sauce to make this vegan dish extra 'cheesy'.

Allergens

Sulfit, Gluten, Wheat