Vegan Broccoli Macaroni And Cheese Bake Food

VEGAN BROCCOLI MACARONI AND CHEESE BAKE

Steps:

• Place cashews in a medium bowl. Cover with an inch of boiling water. Let sit at least 15 minutes before using.
• Cook pasta according to package instructions, until al dente.
• Remove the broccoli stem and chop broccoli into florets. Using your preferred method, steam broccoli for 2-3 minutes, until tender but not completely soft.
• To make the cashew sauce, start by draining water from the soaked cashews. To a a blender, add the drained cashews, soy milk, nutritional yeast, flour, garlic powder, onion powder, salt, turmeric and apple cider vinegar.
• Blend on medium speed until smooth and creamy, about 1 minute. It may take longer with depending on the strength of your blender. Taste for seasonings.
• Lightly oil an 8x11 or 11x11-inch casserole dish. Add cooked pasta, broccoli, and chickpeas. Cover with the cashew sauce and sprinkle with freshly ground black pepper to taste. Stir with a mixing spoon to combine.
• Melt 1/4 cup vegan butter in a small bowl in the microwave or stove top. Stir in the panko breadcrumbs, paprika and cayenne pepper. Crumble this mixture on top of the assembled casserole.
• Bake at 350 degrees F on the middle oven rack for 15 minutes, or until the panko breadcrumbs are golden and the casserole is hot and bubbling.
• Remove from the oven and let rest for 5 minutes before serving. Enjoy warm topped with additional freshly ground black pepper.

VEGAN MACARONI AND CHEESE

Steps:

• Mix dry ingredients in a saucepan.
• Whisk in milk.
• Cook over medium heat, whisking constantly, until it thickens and bubbles.
• Cook and stir 30 seconds more, then remove from the heat.
• Whip in the margarine and mustard.
• Add more milk or water if mixture is too thick.
• Add hot, cooked macaroni, and mix well.
• Enjoy!

BAKED MACARONI AND CHEESE WITH BROCCOLI

Steps:

• Bring large pot of salted water to boil for pasta and broccoli. Cook pasta and broccoli together, according to package directions for al dente, and drain.
• Make bread crumb topping:.
• In small bowl mix together bread crumbs and 1 tbs. olive oil. Set aside.
• Preheat oven to 375 degrees F. Spray a baking dish with cooking spray.
• While pasta cooks, heat a large sauce pot over medium heat. Add 2 tbs. olive oil, onion and garlic. Cook stirring occasionally for 1 minute. Add 4 tbs. butter and melt, then add flour. Whisk until roux bubbles, then cook for 1 more minute.
• Whisk in milk, stock, ground mustard and cayenne pepper. Bring to a boil. Simmer sauce stirring occasionally for about 5 minutes.
• Remove from heat add cheese and season with salt and pepper to taste. Mix well until cheese melts.
• Add drained pasta and broccoli to cheese sauce, mix well to combine. Transfer to baking dish. Top with bread crumb topping and spray lightly with cooking spray.
• Bake for 30 to 40 minutes, until brown and bubbly.

BAKED MACARONI AND CHEESE W/ BROCCOLI

Steps:

• Preheat oven to 375ºF. Coat a shallow 2-quart baking dish with cooking spray.
• Cook pasta in a large pot of lightly salted boiling water according to package directions, adding broccoli to water 3 minutes before pasta will be done; drain pasta and broccoli and return to pot.
• Meanwhile, in a large saucepan, melt butter over medium heat; add bread crumbs and cook, stirring often, until light golden, about 2 minutes. Remove from heat and transfer crumbs to a small bowl; stir in 1 tablespoon of Parmesan cheese and set aside.
• In same saucepan (wipe clean if necessary), whisk together milk and flour until blended; add onion. Bring to a boil over medium-high heat, whisking frequently. Reduce heat to low and simmer until thickened, about 2 minutes.
• Remove from heat and whisk in cheddar cheese, mustard, salt, pepper and remaining 2 tablespoons of Parmesan cheese. Pour over cooked, drained pasta and broccoli; toss to mix and coat.
• Transfer to a baking dish and sprinkle top evenly with bread crumbs. Bake until bubbly at edges, about 20 to 25 minutes. Divide into 8 pieces and serve. Yields 1 piece per serving. (5 WW Points/ serving).

VEGAN BAKED MACARONI AND CHEESE

Steps:

• Preheat your oven to 350 degrees.
• Cook the macaroni according to the package's instructions and drain well.
• Heat the oil and saute the onions until they're soft and starting to brown.
• When the onions are cooked, mix them thoroughly with the drained macaroni.
• Put the water, red peppers or pimientos, cashews or cashew butter, lemon juice, nutritional yeast flakes, wine, onion powder, garlic powder, and salt into a blender and blend until totally smooth. Don't be afraid to do this for several minutes.
• Stir the blended mixture in with the onions and macaroni.
• Pour the combined onions, macaroni, and blended mixture into a greased 3-quart casserole dish.
• Bake for 25 to 35 minutes, uncovered. Serve immediately.

MACARONI & CHEESE BROCCOLI BAKE

Steps:

• Boil about 2 quarts of salted water in a pot, and cook the macaroni for 4 minutes. Add the frozen broccoli and cook for another 5 minutes.
• If you're like me and get absentminded of what's in your freezer and how long it's been in there thus your broccoli is REALLY freezer-burnt, throw it in the pot when you put the macaroni inches Make sure it's a big enough pot.
• When they're all done cooking, remove and drain the macaroni and broccoli. Put them into a 2.5-quart baking dish, mixing well.
• Pour the milk into the pot and let it come to a low boil. Meanwhile, preheat the oven to 350°F.
• While waiting for the milk to heat up, combine the sour cream, tablespoon of milk, flour, and spices in another bowl to make a paste.
• Add this paste to the boiled milk, and stir thoroughly.
• When the mixture becomes thick, add 3/4 cup of cheese and it should melt on impact. Stir again to fully incorporate the cheese.
• Pour the cheese sauce over the macaroni and broccoli, blending well. Top evenly with the 1 1/4 cups cheese.
• For the panko topping, melt the butter in a frying pan or saucepan and toss with the panko flakes until nice and toasty. Put over the cheese.
• Bake for 30 minutes.