The classic macaroni and cheese is the ultimate comfort food when life gets tough and busy, but now this carb-laden and starchy dish is getting a dairy-free twist all thanks to a refreshing set of ingredients. With tempeh, vegan cheeses, smoked paprika and more, here’s how to create a wonderfully vegan mac and cheese that will blow you away.
- 500 g macaroni
- 30 g vegan margarine
- ¼ cup (40 g) plain, all-purpose flour
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper
- ¼ tsp garlic powder
- 3 cups (750 ml) macadamia milk
- 225 g grated vegan mozzarella
- ⅔ cup (55 g) grated vegan parmesan
- 1 tbsp nutritional yeast flakes
TEMPEH BACON BITS
- 300 g tempeh
- 2 tbsps pure maple syrup
- 2 tsps smoked paprika
- 2 tsps tamari
- 2 tbsps olive oil
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 mins, breaking it up further with a wooden spoon, or until lightly browned and very dry. Add smoked paprika mixture; cook for a further 10 mins or until dark, dry and crumbly. Drain on paper towel; season. Cool.
Cook macaroni in a large saucepan of boiling salted water for 8 mins or until almost tender; drain. Return macaroni to pan.
Meanwhile, heat margarine in a medium saucepan over high heat. Add flour, smoked paprika, cayenne pepper and garlic powder; cook, stirring, for 2 mins 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.
Stir hot cheese sauce into hot macaroni until combined. Spoon macaroni mixture into bowls. Serve topped with tempeh bacon bits.
TIP Tempeh bacon bits will keep refrigerated or up to 1 week. Scatter over baked sweet potatoes or salads for texture and flavour.