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Lunch day 6: vegan mac & cheese bites

2/27/2019

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Picture
Ingredients
  • 200g | 1½ cups dried macaroni , (use gluten-free if necessary)
  • 1 medium onion , chopped (can be subbed for 1 medium roasted yellow pepper if you don't like onions)
  • 1 clove garlic , chopped
  • 2 tablespoons arrowroot powder (or cornstarch)
  • 240mls | 1 cup non-dairy milk
  • 1 teaspoon salt
  • ½ teaspoon smoked paprika (can sub for chipotle powder )
  • 30g | ½ cup nutritional yeast (I like the flavour of the Bob's Red Mill variety )
  • 1 teaspoon apple cider vinegar or lemon juice
Instructions

  • Prepare muffin tin with liners and preheat oven to 350°F

  • Add the macaroni to a large pan of boiling water and cook as per the instructions (usually 8 - 10 minutes).

  • While the macaroni is cooking sauté the onion and garlic until just starting to turn golden brown. I just use a dry pan to do this but if you prefer to use a little oil then you can.

  • Add the onion, garlic (or cooked yellow pepper) and all of the other ingredients to a blender and blend until smooth.

  • Drain the macaroni and return to the pan.

  • Pour over the sauce and stir well

  • Spoon into the muffin tin evenly, stirring a little in between so you get an even amount of sauce in each one.

  • Push down the tops a bit with the back of a spoon

  • Place in oven and cook for 30 minutes.

  • Remove from the oven and leave to cool in the tin
NotesI am not a fan of vegan cheeses but if you are, feel free to sprinkle the top of each one with some grated cheese before they go in the oven.Store in a sealed container in the fridge. They keep well for around 5 days.


Source: A Virtual Vegan
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