What a week! I don’t think I understood the magnitude of the famous Two Oceans Marathon until I found myself in the midst of it this year. Even though I didn’t race the 56km Ultra Marathon, running the half and … Continue reading
I’ve been having such fun in the kitchen lately, whipping up new winter warmer recipes with my family. The parentals religiously watch Kom Ons Braai and Laat Die Potte Prut on VIA – two Afrikaans cooking shows that require contestants to make a variety of dishes … Continue reading
There are two types of people in the world: those who gently drizzle dressings over dinners and those who suffocate their suppers in sauces. I am the latter! You can never see my chippies under the blanket of All Gold … Continue reading
Epic fail… arriving at the Vegan Goods Market late and missing out on vegan cinnamon rolls, doughnuts, burgers, quiches and lasagne! I never thought that not finding parking would make me as happy as it did today. Knowing that hundreds … Continue reading
Happy Election Day! With a stain on my thumb, I decided to cook up a comforting dish on this cloudy & grey Cape Town day. This vegan Mac & Cheese Bake is an ultimate favourite – so I thought I’d share it with you too. Traditional Mac & Cheese is not one of the healthiest dishes around, but this recipe is actually pretty good for your heart – and your waistline. No cream, no oil, and no cheese… but just as flavoursome as the real deal. I adapted it from the Green Monday version: I use Fry’s Thick Cut Chunky Strips instead of seitan, whole-wheat macaroni instead of elbow macaroni and fresh garlic instead of garlic powder. I’m actually not a big fan of the breadcrumbs either. I did add it today, but decided to omit it in the future. Hope you enjoy this hearty dish as much as I do!
Vegan Mac & Cheese Bake
- 250g whole-wheat macaroni
- 1 tablespoon olive oil (just to add to your water so the macaroni doesn’t stick)
- 1 box Fry’s Thick Cut Chunky Strips, defrosted
- 2 tablespoons soy sauce
- 1 cup firm tofu, drained
- 1½ cups Almond Breeze, unsweetened
- 1 cups vegetable stock
- ½ cup nutritional yeast
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic
- 1 teaspoon onion powder (optional)
- ½ teaspoon turmeric
- Salt & pepper to taste
- 2 tablespoons breadcrumbs (optional)
- Cut the Fry’s chunky strips in small blocks & let it marinate in the soy sauce.
- Boil a pot of water, add a dash of olive oil and cook the macaroni until it al dente.
- While your macaroni is cooking, add all the other ingredients (except the breadcrumbs) to your blender and blend until frothy. Set aside.
- Transfer your marinated Fry’s to a pan and cook over medium heat. Remove from heat and set aside.
- Preheat the oven to 190° C. Spray a baking dish with Cook & Spray and set aside.
- Drain the cooked macaroni, rinse with water, and return it to the pot.
- Add the Fry’s blocks and sauce mixture to the pot, and heat it up over low heat. Mix the ingredients well. (Don’t keep it on the heat for long, just heat it up slightly).
- Transfer the mixture to the prepared baking dish, sprinkle with the breadcrumbs, and bake until the crumbs are nicely browned (about 25 minutes).
- Serve hot.
Adapted from Green Monday SA