Today's daily theme is Mac 'n' Cheese Monday and as there are 5 Monday's in September this year I thought I would start with the easiest and less complex of my recipes for Mac 'n' Cheese.
There are no weird and wonderful ingredients in this recipe, you can buy all of the ingredients from your local supermarket.
As my Vegan Mofo theme is beans, this recipe includes them and gives the dish a little bite as well as colour.
Later blogs for the Mac 'n' Cheese Mondays will include different ingredients and you can decide which recipe suits your taste buds the best. If you only have a little time to prepare something then this recipe takes some beating.
250g dried pasta
1 Tbsp flour
1 Tbsp Vitalite
1 Tsp Dijon Mustard
1 Tsp Garlic puree
60g Vegan hard cheese
150g Green beans
Salt & Pepper
Top and tail the green beans and cut to make 5cm lengths or there abouts. No need to be precise but you want the beans to be roughly the same size. Put to one side.
In a saucepan place the pasta and pour over boiling water and bring to a boil. Simmer for 10-12 minutes or as per packet instructions. After 6 minutes add the beans.
In another saucepan add the soy milk, flour and vitalite and cook over a low heat whisking all the time until the sauce thickens. Add the garlic puree, Dijon mustard and salt & pepper to taste and whisk until combined. Grate the vegan hard cheese and add it in batches to the sauce, keep whisking until the cheese has melted and then add another batch and repeat until all the cheese has been incorporated.
Drain the beans and pasta and add to the sauce. Stir to combine and serve straight away. Serve with a garden salad.
Package leftovers and keep in the fridge, before reheating add more soy milk and stir to desired thickness.