Скачать или смотреть VEGAN MAC N CHEESE WITH A BACON SAGE TOPPING

This vegan mac n cheese has a creamy, cheesy sauce flavoured with fresh sage, wholegrain mustard and strong vegan cheddar. The macaroni and cheese sauce base is topped with a delicious crisp vegan bacon, garlic and sage breadcrumb crumble topping to give a dish that’s comforting and full of flavour.

I hope you LOVE this recipe! If you try them be sure to leave a comment and tag @aveganvisit on social media - I love to see your re-creations! Enjoy :) x

☼ OTHER VEGAN RECIPES YOU’LL LOVE:

Vegan Sausage & Bean Pasta Bake:    • VEGAN SAUSAGE & BEAN PASTA BAKE  
Fully Loaded Vegan Burritos:    • FULLY LOADED VEGAN BURRITOS  
Healthy Vegan Coronation Chick’n Sandwich:    • HEALTHY VEGAN CORONATION CHICK’N SANDWICH ...  

You'll find lots more delicious vegan recipes at www.aveganvisit.com

♡ KEEP IN TOUCH:

Instagram: @aveganvisit   / aveganvisit  
Facebook: @aveganvisit   / aveganvisit  
TikTok: @aveganvisit   / aveganvisit  
Twitter: @aveganvisit   / aveganvisit  

✎ RECIPE:

https://www.aveganvisit.com/home/sage...

INGREDIENTS

*For the Mac:*

450-650ml vegetable stock*
250ml dairy free cream
1 tsp wholegrain mustard
2 tbsp nutritional yeast
2 tsp fresh sage, finely chopped (or 3/4 tsp dried)
250g dry macaroni
250g dairy free cheese, grated (use a strong flavoured variety)**

*For the topping:*

1 tbsp coconut oil, melted
75g vegan bacon, diced
2 tbsp fresh sage, roughly chopped (or 2 tsp dried)
2 cloves of garlic, minced
50g breadcrumbs

INSTRUCTIONS

1. Add 450ml of the stock to a large pan along with the dairy free cream, mustard, nutritional yeast and fresh sage. Stir to combine.
2. Add the dry macaroni pasta and simmer, stirring occasionally so that the macaroni doesn’t stick, for 12 minutes until the pasta has soaked up all of the liquid and is cooked through.
3. Depending on the variety and brand of macaroni you are using, you may need slightly more liquid and/or a few more minutes cooking time until the macaroni is cooked through. If it is not quite cooked at 12 minutes once the liquid has been absorbed, add another 100ml of the spare stock and simmer that until it is fully absorbed before testing again.*
4. Whilst the macaroni is cooking, make the topping. Heat 1 tbsp of oil in a frying pan and add the diced bacon, chopped sage and minced garlic. Fry for 5 minutes until the bacon is cooked through and then stir in the breadcrumbs and remove the pan from the heat.
5. Once the macaroni is cooked, stir through 1/2 of the grated cheese (125g). Transfer the mixture to an oven/grill proof pan and sprinkled the rest of the grated cheese over the top. Add the bacon, sage, garlic and breadcrumb topping over the top and pop under a medium-hot grill for around 3 minutes until the cheese has melted and the topping is golden.

NOTES

The cooking time of the macaroni can vary depending on the type and brand you are using. If after 12 minutes the macaroni has soaked up all of the liquid but is still not quite cooked, add 100ml more of the spare stock and cook until it has been soaked up. Alternatively you can use more dairy free cream or milk instead. As an example - in one of our tests we used rice macaroni which took 12 minutes and 450ml of stock, however in another test we used regular macaroni which took 16 minutes and 650ml of stock.

** We used Violife Epic Mature Cheddar for this recipe, which has a nice strong flavour.