When we think of comfort food, we think Mac ‘n Cheese. Luckily we can still enjoy this yummy comfort food even as a vegan. This easy casserole is oozy and gooey with broccoli and a crunchy topping.
1 lb. of cooked elbow macaroni, or another type of pasta
1 cup broccoli, chopped small
1/4 cup all-purpose flour
1/4 cup grapeseed oil
2 cups almond milk, or other non-dairy milk
2 cups Daiya cheese, half mozzarella shreds, half cheddar shreds
1 1/2 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. dried basil flakes
3 Tbsp. nutritional yeast, divided into 1 and 2 Tbsp. measurements
Bread crumbs, enough to coat the top well (about a 1/3 cup)
Paprika, sprinkle for the top
salt & pepper to taste
Method of prep:
Cook the pasta to al dente. Set aside in a bowl, with the chopped broccoli mixed in it.
Preheat the oven to 350°F.
In a medium sauce pot, on Med heat, heat the grapeseed oil until bubbly, and add in the flour. Continuously stirring, add in the almond milk, garlic powder, onion powder, dried basil, the 1 Tbsp. of nutritional yeast and salt & pepper. Stirring over medium heat, bring to a boil. You will notice it starting to thicken. Stir in the Daiya cheeses. Continue stirring on the heat until completely melted and homogenous.
Pour the cheesy mixture over the macaroni and broccoli, stirring until well coated.
Pour this into an oven safe casserole dish. Mix together bread crumbs (about a 1/3 cup) and 2 Tbsp. nutritional yeast. Cover the top liberally with this mixture. Lastly, sprinkle with paprika.
Bake in the 350°F oven for 25-30 minutes.
Serve hot, Enjoy!