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VEGAN MAC N CHEESE LASAGNE

Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Keyword: baked, comfort food, easy
Servings: 6 people

Ingredients

Bolognese sauce

  • 1 block (200g) plain tempeh, crumbled. I used Tiba Tempeh
  • 1 carton (500g) Passata
  • 1 tbsp tomato puree
  • 1 large onion, finally diced
  • 3 garlic cloves, minced
  • 1/2 tbsp dried oregano
  • 1/2 tbsp dried basil
  • 2 tsp brown miso
  • 1 tsp soy
  • 1 tsp balsamic
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp himalayan salt
  • 1/4 tsp black pepper

Mac n cheese

  • 3 cups 300g cauliflower florets chopped into 1/2 inch pieces
  • 1.5 cups cashews, chopped
  • 3 cups unsweetened almond milk
  • 1 garlic clove, minced
  • 1 tsp Dijon mustard
  • 4 tbsp white miso
  • 3 tbsp nutritional yeast
  • 1 tbsp apple cider vinegar or white vinegar
  • 1 tbsp coconut oil
  • 1 tsp himalayan salt
  • Black Pepper
  • 3 cups gluten free macaroni pasta, I used Sainsbury's free from
  • 1 pack (10) Applewood vegan cheese slices, optional

Instructions

Bolognese sauce

  • Fry onion in oil for 5 mins. Add in garlic, herbs, tomato puree and cook for 2 mins. then add in the tempeh, passata, miso, soy and balsamic vinegar.
  • Add in the tempeh, passata, miso, soy and balsamic vinegar. Stir and simmer for 8 mins. The sauce is meant to be quite thick but add a splash of water to thin if needed. Add salt and pepper and adjust seasoning to taste.

Mac n cheese

  • Whilst boiling the pasta till al dente make the sauce. In a medium saucepan bung in oil, mustard, miso, garlic and cook for a couple of mins.
  • Add in the almond milk, cauliflower and cashews. Simmer on medium high heat for 20 mins or until the cauliflour is completely soft.
  • Bung into a blender and blitz till smooth. This is best done in two batches to ensure smoothness. Adjust seasoning to taste. Add more almond milk to thin if needed.
  • Drain the pasta and add to sauce.

Assembly

  • Preheat oven to 200c
  • Put half of the mac n cheese mix into the bottom of a 9x5 inch baking dish. Slap 5 slices of cheese on top, dollop on bolognese, then the remaining Mac n cheese and finish with another 5 slices of cheese.
  • Whack in the oven for 20 mins or until hot.
  • If prepped in advance and refrigerated- cook for 30 mins or until hot all the way through.