My boyfriend and I are embarking on a ‘vegan challenge’ this March. While I’ve been vegetarian and vegan for periods of time in the past, this will be his first time cutting out meat, dairy or any other animal product. Though the month of veganism was his idea, he remains a bit worried that his food choices will be too limited. I’m glad we can still make macaroni and cheese, with this super easy, broccoli-laced vegan mac ‘n’ cheese recipe from Chef Chloe Coscarelli.
Vegan Mac ‘N’Cheese
Serves 4 to 6
1 pound elbow macaroni or piccolini
3 cups broccoli florets
¼ cup vegan margarine
1/3 cup all-purpose flour (or gluten-free all-purpose flour)
3 cups soy, almond, or rice milk
½ cup nutritional yeast
2 tablespoons tomato paste
2 teaspoons sea salt
1 teaspoon garlic powder
1 tablespoon lemon juice
1 tablespoon agave
Bring a large pot of heavily salted water to a boil. Add macaroni and cook according to package directions.
Add broccoli for the last 5 minutes of boiling and let cook until broccoli is fork tender. Drain and return to pot.
Meanwhile, in a medium saucepan, make a roux or paste by whisking the margarine and flour over medium heat for 3-5 minutes.
Add nondairy milk, yeast, tomato paste, salt, and garlic powder to the saucepan and bring to a boil, whisking frequently. Reduce heat to low and let simmer until the sauce thickens.
Adjust seasoning to taste and stir in lemon juice and agave. Toss the noodles and broccoli with the sauce and serve immediately.