Meatless Monday: Vegan Mac and 'cheese' with crispy, breadcrumb topped roast tomatoes


This is a great comfort food and you will not believe that this vegan version has no dairy in it. 
Quick and easy to make too, no wonder it is one of Britain's favourite meals. I have used silken tofu to make the 'cheese' sauce which means that the dish is protein rich too.  I like contrasting textures and the crispy, breadcrumb topped roast tomatoes are just the thing. Choose small tomatoes that will cook quickly.

Vegan Mac and 'cheese' with crispy, breadcrumb topped roast tomatoes

Serves 2

You will need
6 small tomatoes, cut in two
75g breadcrumbs
1 tsp mixed herbs
Olive oil spray

150g dried macaroni 

For the 'cheese' sauce
300g pack organic silken tofu
2 tbsp tamari 
2 tbsp nutritional yeast

Cook the macaroni according to the pack instructions. Place the tomatoes on a baking tray and top with the breadcrumbs mixed with mixed herbs. Spray with olive oil spray. 

To make the macaroni 'cheese' sauce, place the tofu, tamari and nutritional yeast in a high speed blender and combine.

Stir the 'cheese' sauce into the macaroni and transfer to an oven-proof dish.  Place in a hot oven with the tray of tomatoes for 10 minutes.

Serve the macaroni 'cheese' with the tomatoes on the side.



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