Vegan Chilli Mac N Cheese with Tomato Salad
This delicious vegan mac and cheese recipe is a great twist on the traditional and much-loved dish. Featuring a chilli kick while seamlessly blending in the sweet and earthy nuttiness of parsnips, this satisfying vegan dish is ready to spruce up your menu. The perfect additions for creating a distinctively flavoursome vegan mac and cheese which is loved all year round.
- 1:25 TIME
- 10 portions
- hard
Method
Submitted by Anna Roig on Thu, 07/02/2020 - 10:58
INGREDIENTS
700g GARDEN GOURMET® Vegan Mince
600g MAGGI® Rich and Rustic Tomato Sauce
500g vegan Penne pasta
30g extra virgin olive oil
30g garlic, minced
20g coriander, chopped
4 bay leaves
2 green chillies, chopped
1 fennel bulb, finely chopped
1 onion, finely chopped
350ml water
2 tbsp smoked paprika
1 tbsp cumin
SPICED PARSNIP SAUCE:
600g parsnips, peeled and cut into chunks
50g Vitalite, dairy free
500ml soya milk
150ml Alpro fresh Soya cream alternative
6 cloves
2 mace blades
2 bay leaves
1 onion, finely chopped
FOR THE CRUMB TOPPING:
150g vegan bread, roughly blitzed in a food processor
50g dairy free parmesan, finely grated
2 tbsp olive oil
SIDE SALAD:
350g mixed small tomatoes, halved
50g watercress, washed
2 bunches (200g), spring onions trimmed
FOR THE DRESSING:
2 tsp white wine vinegar
2 tbsp extra virgin olive oil
½ tsp wholegrain or Dijon mustard
pinch of caster sugar
- To cook the mince, heat the oil in a large pan over a medium heat, add the onion, fennel and sauté for 8-10 minutes until softened. Add the garlic and the chilli, bay leaves, cumin, paprika and cook out for a further 2-3 minutes. Add GARDEN GOURMET® Vegan Mince, MAGGI® Rich and Rustic Tomato Sauce and water and then simmer for 20 minutes. Check consistency set to one side and stir in the chopped coriander.
- Cook the pasta in a large pan of boiling water according to pack instructions. Drain well, and then set aside. To make the crumb topping, simply mix all the ingredients together in a bowl and set to one side.
- To make the spiced parsnip sauce, in a separate saucepan melt the butter alternative, add the onion and cook over a medium heat for 10 minutes until the onion has softened but not coloured. Add the mace, bay leaves and cloves along with the soya milk and Alpro cream. Bring to a gentle simmer, and then add the parsnips. Cook the parsnips covered over a medium heat for 25-30 minutes until the parsnips are tender. Take off the heat and remove the spices. Blitz the parsnip mixture in a blender until smooth to a consistency of double cream, let down with some milk if needed, season to taste. Mix the sauce with the cooked Penne pasta.
- Heat the oven to 200°C/180°C fan/gas 6 then mix the sauce with the Penne pasta.
- To assemble, spread the mince mix over the base of the baking dish, flatten down with the back of a spoon, top with the pasta mixture and crumb topping, then bake for 30-40 minutes until golden brown and bubbling.
- To make the side salad, heat a non-stick frying pan until very hot. Cut the spring onions in half lengthways and cook for about 2½ mins each side, cut-side first, until charred and tender then set to one side. In the same pan add the tomatoes, cut-side down, for 30 secs-1 min until just softened and caramelised, then set aside with the onions.
- To make the dressing, put all the ingredients into a bowl and whisk. When ready to serve, pile the watercress, onions and tomatoes onto a platter then drizzle it all over the salad.
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Chef's Tip
Change the Penne for lasagne sheets and make this vegan mac and cheese into a vegan lasagne.
Portion information
Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
2428 kJ 579 kcal | 18.6 g | 3.3 g | 13.5 g | 1.02 g |
| 29%* | 27%* | 17%* | 15%* | 17%* |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
Typical Nutrition Values
| Typical Nutrition Values | Per 100g | Per serve | Adult RI | % RI*
|
|---|---|---|---|---|
Energy kJ | 559 | 2428 | ||
Energy kcal | 133 | 579 | 2000 | 29% |
Fat g | 4.3 | 18.6 | 70 | 27% |
of which saturates g | 0.8 | 3.3 | 20 | 17% |
Carbohydrate g | 15.4 | 67.2 | 260 | 26% |
of which sugars g | 3.1 | 13.5 | 90 | 15% |
Fibre g | 3.6 | 15.6 | - | - |
Protein g | 6.4 | 27.8 | 50 | 56% |
Sodium g | 0.09 | 0.41 | 2.4 | 17% |
Salt g | 0.23 | 1.02 | 6 | 17% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
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