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I'm Michelle, and I'm the photographer and recipe developer behind Plant and Sprout. I'm a full time literature student, and big lover of healthy foods, simple living, and peanut butter. Come say hi!

Baked Broccoli Mac & Cheese (vegan)

Baked Broccoli Mac & Cheese (vegan)

This post is sponsored by Bobs Red Mill. Find more on https://www.bobsredmill.com.

I’m not sure about you, but I was ALWAYS a pasta fiend. Growing up, the best meal for me was just some boxed or homemade mac and cheese.

Seriously, nothing could even come close to my heart like a good ol’ bowl of mac and cheese.

Yet, since going vegan three years ago, I didn’t spend much time making a plant-based version of my childhood favorite. Some of my favorite twists are sweet potato mac and cheese, or butternut squash mac and cheese - they’re seriously on the top of my list. I’ve even gotten some vegan mac at some plant-based restaurants when traveling (By Chloe I am LOOKING AT YOU) - buuuuuut I still had yet to make my own vegan mac from scratch, with all of the fixings. Low and behold: last week I got the MOST AGGRESSIVE cravings for it, and so here we are.

And I have no regrets.

I had all of the ingredients that I needed in my pantry, and having bought some vegan shredded cheese for something else that week, I. was. ready. Something that I also include in any pasta recipe, especially one that has a cheese-like flavor, is nutritional yeast. It’s definitely one of those staple ingredients for any vegan/vegetarian, but It is crucial for a good mac and cheese. Filled with b-12 vitamins, it has the perfect nutty flavor for any pasta dish, and packs a nice health punch too. I used the nutritional yeast from Bob’s Red Mill, and it brought this mac and cheese to the next. level.

And after popping this pasta into the oven to bake to golden perfection, y’all will be drooling too.

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Broccoli Mac & Cheese

INGREDIENTS:

3 cups pasta

1 head broccoli

1 Tbsp oil

2 Tbsp all purpose flour

1 cup plant milk

1/2 cup vegan shredded cheese

1/3 cup Bob’s Red Mill nutritional yeast

1 tsp salt

1/4 cup breadcrumbs

INSTRUCTIONS:

Boil your pasta and broccoli until it’s cooked about 3/4 of the way, and set aside. Preheat your oven to 400F. In a saucepan, add the oil and flour and allow to cook on medium heat for about a minute. This is your roux - the oil and flour will form into a paste and become golden, creating a nutty aroma. Slowly begin adding in the milk, and stirring as you do so. Once all of the milk is incorporated, allow the mix to come to a boil. Then, add in the salt, vegan cheese, and nutritional yeast. Once the sauce has thickened a bit and everything is melted, add in the broccoli and pasta and stir. Add this mixture to an oven safe pan, sprinkling your breadcrumbs on top, along with some extra vegan cheese and nutritional yeast. Bake the pasta for about 20 minutes - you can broil the top for the last few minutes for a nice golden color.

The star ingredient - packing a nutritional (hehe) punch!

The star ingredient - packing a nutritional (hehe) punch!

The pasta bake before the crumb topping.

The pasta bake before the crumb topping.

Ready to go into the oven!

Ready to go into the oven!

Right out of the oven. Golden brown on top, creamy underneath!

Right out of the oven. Golden brown on top, creamy underneath!

Seriously, so simple and so satisfying.

Seriously, so simple and so satisfying.

Bon Apetit!

Bon Apetit!

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