Discover the Delightful Supergreen Vegan Mac and Cheese Bake Your Family Will Love in Just 1 Hour
Vegan comfort food just got a serious upgrade with this Supergreen Vegan Mac and Cheese Bake! This recipe combines creamy richness with vibrant greens, making it a deliciously wholesome option for dinner. Packed with nutrients, it’s the perfect dish for feeding the family or impressing guests. Say goodbye to boring meals and hello to a colorful plate that everyone will adore!
Why Make This Recipe
If you’re on the lookout for a healthier twist on the classic mac and cheese, this recipe is a must-try! Not only is it completely vegan, but it’s also loaded with superfoods like spinach and broccoli, ensuring you’re getting your daily dose of vitamins without sacrificing flavor. The combination of creamy cashew sauce and chewy pasta, topped with a crunchy panko topping, creates a delightful texture and taste that’s hard to resist. Plus, it’s easy to whip up and can be on the table in under an hour! Perfect for a busy weeknight or a relaxing weekend, this bake proves that comfort food can be nutritious and satisfying.
How to Make Supergreen Vegan Mac and Cheese Bake
Making this delicious dish is straightforward and a fun process that the whole family can participate in. Follow these step-by-step directions for a mouthwatering experience!
Ingredients:
- 1 medium leek (trimmed, washed, and thinly sliced (about 1 cup / 92g))
- 2 cups raw cashews (soaked in boiling water for 15 minutes, then drained (226g))
- 10 cloves garlic (chopped (about 28g))
- 1 tbsp apple cider vinegar
- ¼ cup nutritional yeast (15g)
- 2½ cups unsweetened soy milk ((567g))
- 2 tbsp white miso paste
- ½ tsp salt (3g)
- 1 cup vegetable stock (low-sodium preferred (240g))
- ¼ cup vegan margarine (or margarine (56g))
- ¼ cup all-purpose flour (30g)
- 1 tsp onion powder (or granulated onion)
- 1 tsp smoked paprika
- ½ tsp black pepper (1g)
- 5 cups fresh spinach (roughly chopped (150g))
- 1 head broccoli (medium; stems diced, florets separated (about 300g total))
- 16 oz elbow macaroni (cooked to package instructions (450g dry weight))
- 1 cup panko breadcrumbs (50g)
- ¾ cup vegan cheese (shredded (85g))
- 3 tbsp hemp seeds
- ¼ cup olive oil (60g)
- ¼ cup nutritional yeast (15g)
- 1 tsp salt (6g)
Directions:
- Preheat your oven to 350°F (180°C).
- Begin by dicing the broccoli stems and separating the florets. Boil the florets in a saucepan for 2–3 minutes until just tender but still bright green. Drain and set aside.
- In a Dutch oven or large pot, melt the vegan butter over medium heat. Add the leek and sauté for 2 minutes until softened. Then, add chopped garlic and diced broccoli stems, cooking for another 2 minutes, stirring frequently.
- Stir in the soaked cashews and spinach. Cook until the spinach has wilted down. Now, sprinkle in the flour, onion powder, smoked paprika, nutritional yeast, salt, and pepper. Mix well to coat everything evenly.
- Gradually pour in the vegetable stock and soy milk, stirring constantly to prevent lumps. Add the miso paste and apple cider vinegar, then let it simmer for 5–10 minutes, stirring often, until the sauce is thickened.
- Carefully transfer the sauce to a high-speed blender and blend until completely smooth and creamy (you may need to work in batches).
- Return the sauce to the pot and stir in the cooked macaroni and reserved broccoli florets. Mix well, then smoothly spread the mixture into a lightly greased 9×13-inch baking dish.
- For the topping, mix together the panko, shredded vegan cheese, hemp seeds, olive oil, nutritional yeast, and salt in a medium bowl. Sprinkle this mixture evenly over the pasta.
- Finally, transfer the baking dish to the oven and bake for 30 minutes or until it’s golden and bubbling. Serve hot and enjoy the deliciousness!
How to Serve Supergreen Vegan Mac and Cheese Bake
This dish is perfect just as it is! Serve it hot straight out of the oven for the ultimate comfort food experience. It pairs wonderfully with a light salad or steamed vegetables to balance the meal. The vibrant colors of the broccoli and spinach give your plate a delightful look that’s sure to impress.
How to Store Supergreen Vegan Mac and Cheese Bake
Looking to save some for later? This mac and cheese bake stores well! Once it has completely cooled, transfer leftovers to an airtight container and store in the fridge for up to 3-4 days. You can also freeze portions for longer storage. Just make sure to thaw it overnight in the fridge before reheating.
Tips to Make Supergreen Vegan Mac and Cheese Bake
To make this dish even easier, prep your ingredients in advance. Soak the cashews overnight for an ultra-smooth sauce. If you want extra greens, feel free to add kale or peas to the mix. You can adjust the seasoning to your taste. If you love a bit of spice, try adding some red pepper flakes or hot sauce to the sauce!
Variation
Feel free to switch up the pasta shapes! While elbow macaroni is traditional, fusilli or penne work just as well. You can also play around with different veggies, such as zucchini or bell peppers, depending on what you have on hand.
FAQs
Q: Can I make this dish gluten-free?
A: Absolutely! Just swap the elbow macaroni and all-purpose flour for gluten-free alternatives, and you’re good to go.
Q: Can I use different nuts for the sauce?
A: Yes, while cashews provide a creamy texture, you can use soaked sunflower seeds or almonds as a substitute.
Q: How can I make it spicier?
A: To add a kick, include cayenne pepper or a dash of red pepper flakes when cooking the sauce.
With its rich flavor and nourishing ingredients, the Supergreen Vegan Mac and Cheese Bake is a delightful dish that everyone can enjoy. Give it a try today, and turn a classic comfort food into a healthy masterpiece!
