Vegan Mac’n’noCheese

Easy | 45 min | minimum 11 ingredients but 2 are fancy  
(black salt Kala namak, inactive yeast flakes)

1’Step: Mac

Start with boiling water for your mac. I used quinoa penne and boiled it according to the recipe on a box, not mor not less. Throw it in boiling water, after it’s done I drain it and set it to cool.

2’Step: Prep the mix

I chopped my onion into little (not too small you still want to see it and taste it) squares and fried it on the pan with some oil for a few min (5min) till it got a bit of brownish glazy colour. Leave to rest for a sec before you add it to your cheese mixture.

3’Step: Blender time

Take your blender out.
I used a Nutribullet just because yesterday I was making lemon sauce again and I have some leftovers that I keep in a fridge in my blender container. What I mean by that is you do not need anything powerful, a normal blender will do just fine.

Add your tofu, milk, east, all spices and blend for 30-40 sec. When you are done adding frozen peas, I add a lot as I like it(it gives a bit of crunch to the mixture) Chop a few sprigs of dill and add them to the mix. All mix with a spoon  for a bit as you feel it is evenly spread.

4’step: fill the pot

Take your pot out and add the first layer of pasta followed by sauce. Spread the sauce evenly so it has a chance to get to all the places. I dropped it a few times so the sauce goes to the bottom of the dish. Add another layer of pasta and follow again by sauce. For my dish two layers are enough but you will need to assess your dish and how to split the ingredients. On top I added some bread crumbs that will add even more cunch.

5’step: oVEN

Shovel it to the oven for 15 min at 175 degrees on even heating setting. 

After 15 min turn down the temperature to 150 and leave it for another 10 min.

Leave it out for a few min to cool down. We do not want to get burned. I waited 20 min as I had a work call and it was really delicious and perfectly warm. #recommend

Enjoy!