Jeremy Simons
Macaroni and cheese is the ultimate comfort food, and now those going dairy-free can enjoy it too with this vegan mac and cheese recipe.
This recipe and more great vegan recipes can be found in our #veganlife cookbook.
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Ingredients
Tempeh bacon bits
Method
1.Make tempeh bacon bits: Crumble tempeh into tiny pieces. Place in two batches in a doubled piece of paper towel; squeeze tightly to remove excess moisture. Whisk maple syrup, smoked paprika and tamari in a small bowl. Heat olive oil in a non-stick frying pan over a medium heat; cook tempeh, stirring, for 8 minutes, breaking it up further with a wooden spoon, or until lightly browned and very dry. Add smoked paprika mixture; cook for a further 10 minutes or until dark, dry and crumbly. Drain on paper towel; season. Cool.
2.Cook macaroni in a large saucepan of boiling salted water for 8 minutes or until almost tender; drain. Return macaroni to pan.
3.Meanwhile, heat margarine in a medium saucepan over high heat. Add flour, smoked paprika, cayenne pepper and garlic powder; cook, stirring, for 2 minutes or until smooth and combined. Gradually add macadamia milk, stirring continuously, until mixture boils and thickens. Stir in vegan cheeses and nutritional yeast until cheeses melt; season to taste.
4.Stir hot cheese sauce into hot macaroni until combined. Spoon macaroni mixture into bowls. Serve topped with tempeh bacon bits.
Tempeh bacon bits will keep refrigerated or up to 1 week. Scatter over baked sweet potatoes or salads for texture and flavour.
Note
