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Vegan macaroni no cheese, serves 3

September 4th, 2018 No comments

This is a tasty, tried and tested vegan version of Mac’n’cheese.

Ingredients

  • 250g macaroni pasta
  • 1.25 cups (300ml) soya milk
  • 2 tbsp (30ml) olive oil
  • 2 heaped tbsp (50ml) plain flour
  • 1/2 cup (125ml) nutritional yeast flakes
  • 1/2 tsp (2.5ml) garlic powder
  • 1/2 tsp (2.5ml) chilli flakes
  • 1/2 tsp (2.5ml) salt

Directions

  1. Cook your pasta as per the directions on the packet
  2. In a small/medium pan, heat the 2 tsbp olive oil over medium heat.
  3. Add 2 heaped tbsp of flour and stir vigorously to make a roux.
  4. Add the soya milk slowly and stir constantly to incorporate the liquid.
  5. Reduce the heat and continue cooking the sauce for about 8mins, stirring frequently.
  6. Remove from the heat and stir in the rest of the ingredients: 1/2 cup (125ml) nutritional yeast flakes and the garlic powder, chilli flakes and salt
  7. Drain the pasta and empty it into a casserole dish and then cover it with the sauce, stirring it well so that the pasta and sauce are well mixed.
  8. (Optional) Pop the dish uncovered into the oven at 200°C for 5-6mins to make the top a bit crispy.

You’ll get 3 servings from this recipe.

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Polenta recipe, serves 2-3

September 4th, 2018 No comments

There is something comforting about a big pot of polenta. This is a tried and tested vegan version.

Ingredients

  • 4 cups (1 litre) of water
  • 1 tsp (5ml) salt
  • 1 cup (250ml) of polenta (cornmeal)
  • 2 tbsp (30ml) vegan marg
  • 1/2 cup (125ml) of nutritional yeast flakes

Directions

  1. Bring a litre of water and a teaspoon of salt to the boil in a large saucepan.
  2. Pour 1 cup (250ml) of polenta slowly into boiling water, stirring until all the polenta is added and there are no lumps.
  3. Reduce heat to low and simmer with lid on the pan for 30mins, stirring the mixture well approximately every 5mins. After 30mins the polenta texture should be creamy and the individual grains tender.
  4. Switch off the heat and stir in 2 tbsp of margarine and the 1/2 cup (125ml) of nutritional yeast flakes. Leave covered for 5mins to thicken some more before serving.

The polenta will become more rubbery as it cools down and is good to eat hot or cold.

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