When you take pleasure in each vegan shepherd’s pie and nondairy mac and cheese, chances are high you’ll love this nontraditional union of the 2 in a single scrumptious casserole. Shepherd’s Mac from Vegan Mac and Cheese by Robin Robertson is the final word chilly climate consolation meals.
When you take pleasure in each shepherd’s pie and mac uncheese, chances are high you’ll love this nontraditional union of the 2 in a single scrumptious casserole.
(15 ml) olive oil
(175 g) chopped mushrooms
(495 g) cooked lentils
(338 g) frozen combined greens
(30 ml) tamari
Salt and floor black pepper
(454 g) radiatore
or different small pasta
(600 ml) water
giant russet potato
peeled and diced
(105 g) unsalted uncooked cashews
of a small yellow onion
(30 g) dietary yeast
(28 g) vegan butter
(15 ml) contemporary lemon juice
ready yellow mustard
Floor black pepper
Toasted panko bread crumbs
Preheat the oven to 375°F (190°C).
To make the lentils: In a skillet over medium warmth, warmth the olive oil. Add the mushrooms and cook dinner till delicate, about four minutes. Stir within the lentils, combined greens, 1 tablespoon (15 mof the tamari, the onion powder, and garlic powder and season with salt and pepper. Stir nicely to combine. Prepare dinner, stirring, for two minutes to mix the flavors. Take away from the warmth and put aside.
To make the pasta: Carry a big pot of salted water to a boil over excessive warmth. Add the pasta and cook dinner in accordance with the bundle instructions till al dente. Drain nicely and put aside.
To make the sauce: In the identical pot over excessive warmth, mix the water, potato, carrot, cashews, onion, and garlic and season with salt. Carry to a boil. Cut back the warmth to keep up a simmer, cowl the pot, and cook dinner till the greens are delicate, 10 to 15 minutes. Fastidiously switch the contents of the pot to a high-speed blender.
Add the dietary yeast, butter, lemon juice, remaining 1 tablespoon (15 mof tamari, mustard, turmeric, and paprika and season with the pepper. Mix till utterly clean, stopping to scrape down the perimeters, as wanted.
Return the pasta to the pot. Pour the sauce over the pasta and gently stir to mix.
Switch the lentil combination to a 9 × 13-inch (23 × 33 cbaking dish, spreading it evenly. Unfold the pasta combination on prime.
To complete: Sprinkle the highest with the toasted panko bread crumbs. Bake for 20 minutes. Serve sizzling.
Vegan Mac & Cheese by Robin Robertson © 2019 Quarto Publishing Group USA Inc.
About Robin Robertson
Robin Robertson is a vegan chef and award-winning cookbook writer whose culinary expertise spans almost thirty years. She has been a chef, caterer, cooking instructor, and meals columnist. Her cookbooks embody the best-selling Vegan Planet, Fast-Repair Vegan, Contemporary from the Vegan Gradual Cooker, Vegan on the Low-cost, 1,000 Vegan recipes, and Vegan Hearth & Spice. Robin blogs at RobinRobertson.com.