Mac ‘n’ Cheese Bites

Mac ‘n’ Cheese Bites

Some of you might remember one of the first recipes we shared was our vegan mac ‘n’ cheese. It’s amazing to think that was almost 16 months ago!

Well that original mac ‘n’ cheese recipe has been a staple in our household ever since, and we recently decided it was about time we gave it a fun new twist.

We’ve added more ingredients to the sauce to give it a tasty kick and we chose to bake the macaroni in muffin moulds to create these awesome ‘bites’, which are perfect for dinner parties or taking to work for a snack.

If you love to experiment, we recommended trying different types of pasta to see how the bites turn out. We’ve also tried with mini conchiglie pasta, which turned out great.

Also, don’t forget to always check the label when you buy mustard from supermarkets. You can also use Dijon mustard, but some will use cheap white wine which might not be vegan.

Enjoy!

Roxy & Ben

Mac 'N' Cheese Bites

Print Recipe
Mac ‘n’ Cheese Bites
Mac ‘n’ Cheese Bites
Servings
12 bites
Ingredients
For the ‘cheese’ sauce
  • 140 g cashews raw
  • 220 ml soya or almond milk
  • 2 tbsp lemon juice
  • 20 g nutritional yeast
  • 2 tsp yellow mustard
  • 1/2 tsp smoked paprika ground
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 garlic cloves
For the bites
  • 250 g macaroni pasta dry
  • 80g g raw baby spinach leaves
  • small handful of breadcrumbs
  • small handful of chives chopped
Servings
12 bites
Ingredients
For the ‘cheese’ sauce
  • 140 g cashews raw
  • 220 ml soya or almond milk
  • 2 tbsp lemon juice
  • 20 g nutritional yeast
  • 2 tsp yellow mustard
  • 1/2 tsp smoked paprika ground
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 garlic cloves
For the bites
  • 250 g macaroni pasta dry
  • 80g g raw baby spinach leaves
  • small handful of breadcrumbs
  • small handful of chives chopped
Mac ‘n’ Cheese Bites
Instructions
  1. Preheat the oven to 200°C and lightly grease the muffin tray.
  2. Soak the cashews in hot water for 30 minutes.
  3. Cook the macaroni as per packet instructions.
  4. Meanwhile, add the “cheese” ingredients to a blender and blend together until smooth, then transfer to a mixing bowl with the spinach.
  5. Drain the pasta and transfer the cooked macaroni to the mixing bowl. Mix the pasta with the cheese sauce and the spinach until evenly coated.
  6. Spoon the mac ‘n’ cheese mixture evenly into the muffin moulds. Once each mould is full, press down with the back of a spoon to compact the mixture. Then, sprinkle the breadcrumbs on the top of the bites.
  7. Transfer muffin tray to the oven and bake for 10 - 12 minutes or until the edges are golden brown.
  8. Remove bites from the oven and leave to cool for 5 minutes.
  9. To remove bites from the muffin moulds, run a tablespoon around the edges and use the spoon to lift the bites out from the moulds.
  10. Sprinkle with chopped chives to serve.
Recipe Notes

You will also need a 12-up muffin tray.

Lasagna Roll Ups

Lasagna Roll Ups

How fun do these lasagna roll ups look?

The stand out component of this dish has to be the tofu ricotta filling, which has a lovely fluffy texture, while the nutritional yeast and seasoning gives the filling a slightly tangy flavour.

Sometimes we heat up a little extra tomato sauce to pour over the roll ups, so it’s usually a good idea to have some more on standby – depending on how much sauce you want to serve with the dish.

Oh, and you’ll need to be careful when you part-boil the lasagna sheets. We discovered if you boil the sheets five at a time, it’s easier to stir them around the pot and as a result they’re less likely to stick together. The cooking time might change depending on what brand you choose, so it might be worth testing one lasagna sheet to get the timings right. You want it soft enough to roll but hard enough so it keeps its shape.

We decided to use a marinara sauce, but you can go with whichever tomato-based pasta sauce you prefer!

Enjoy.

Lasagna Roll Ups

Print Recipe
Lasagna Roll Ups
Lasagna Roll Ups
Servings
8 people
Ingredients
  • 20 lasagna sheets
  • 300 g spinach
  • 400 g mushroom diced
  • 4 garlic cloves diced
  • 640 ml marinara sauce (or an alternative tomato sauce)
  • 1/2 cup water
For the tofu ricotta filling
  • 500 g tofu pressed
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • juice of 2 lemons
  • 1/4 cup nutritional yeast
  • 2 handfuls of basil leaves
  • 1 tbsp olive oil
Servings
8 people
Ingredients
  • 20 lasagna sheets
  • 300 g spinach
  • 400 g mushroom diced
  • 4 garlic cloves diced
  • 640 ml marinara sauce (or an alternative tomato sauce)
  • 1/2 cup water
For the tofu ricotta filling
  • 500 g tofu pressed
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • juice of 2 lemons
  • 1/4 cup nutritional yeast
  • 2 handfuls of basil leaves
  • 1 tbsp olive oil
Lasagna Roll Ups
Instructions
  1. Preheat oven to 180°C.
  2. Fry the mushrooms in a pan on a medium-high heat for 10 mins. Then add the garlic and spinach, and fry for a further minute until the spinach has wilted. Remove the pan from the heat.
  3. Meanwhile, blend all the the tofu ricotta ingredients in a food processor and leave the mixture to one side.
  4. Cook the lasagna sheets in batches of 5 in boiling water for 5 minutes each time, stirring occasionally to separate the sheets. Be careful because the lasagna sheets will stick together if you cook them for too long, while under-cooking will leave the sheets too hard to roll.
  5. Once the pasta sheets have finished cooking, remove them from the pan individually and sit them on a tea towel to dry.
  6. Repeat steps 4 and 5 until all the pasta sheets have been partly cooked.
  7. Evenly spread one heaped tbsp of the tofu ricotta filling on top of each lasagna sheet, followed by one tbsp of the mushroom filling, discarding any leftover water in the pan.
  8. Next, prepare the baking dish by pouring 1 cup of the marinara sauce and 1/2 cup water in the bottom of a round baking dish.
  9. Then roll each lasagna sheet and place each roll in the dish, starting around the edges until the entire dish is filled with the rolls so it looks like a bouquet of flowers.
  10. Pour the remaining marinara sauce on top of the rolls.
  11. Bake in the preheated oven for 25 minutes.
  12. Remove from the oven and top with a few basil leaves, then serve with any remaining sauce from the bottom of the dish.

Mushroom & Lentil Bolognese

Rich, flavoursome and really simple, this vegan-twist on the traditional Italian Bolognese is a staple in our household. We absolutely love the richness from the wine and the protein-packed lentils give the recipe a real hearty taste.

Honestly, you’d be surprised just how often we reach for this recipe after a long day at work! Apart from the pasta, you can cook everything in one pan, and we usually throw in some grated vegan cheese when we combine the sauce with the pasta at the end. Have a go and don’t forget to tell us what you think!

Serves 3.

Mushroom & Lentil Bolognese

Print Recipe
Mushroom & Lentil Bolognese
Mushroom & Lentil Bolognese
Servings
3 people
Ingredients
  • oil (for frying)
  • 1 garlic chopped
  • 2 celery chopped
  • 1 white onion chopped
  • 2 carrots chopped
  • 1 tsp thyme chopped
  • 1 tsp rosemary chopped
  • 250 g mushrooms chopped
  • 1/2 cup vegan red wine
  • 1 400g tin chopped tomatoes
  • 1 400g tin green lentils drained
  • 2 bay leaves
  • 1 tbsp tomato puree
  • 1 tsp salt
  • 1 tsp pepper
  • 250 g dry pasta
  • 100 g vegan cheese grated
Servings
3 people
Ingredients
  • oil (for frying)
  • 1 garlic chopped
  • 2 celery chopped
  • 1 white onion chopped
  • 2 carrots chopped
  • 1 tsp thyme chopped
  • 1 tsp rosemary chopped
  • 250 g mushrooms chopped
  • 1/2 cup vegan red wine
  • 1 400g tin chopped tomatoes
  • 1 400g tin green lentils drained
  • 2 bay leaves
  • 1 tbsp tomato puree
  • 1 tsp salt
  • 1 tsp pepper
  • 250 g dry pasta
  • 100 g vegan cheese grated
Mushroom & Lentil Bolognese
Instructions
  1. Heat a small amount of oil in a frying pan. Once the oil is hot, add the garlic, celery, onion, carrot, rosemary and thyme. Cover with a lid and cook for 15 minutes.
  2. Add the mushrooms and fry for a further 5 minutes.
  3. Add the red wine, tomatoes, lentils, bay leaves, tomato puree and salt and pepper. Cover with a lid and simmer for a further 30 minutes.
  4. Meanwhile, cook the pasta as per packet instructions.
  5. Combine the cooked pasta with the bolognese sauce, along with most of the grated cheese.
  6. Serve with the remaining cheese.

#SoVegan

Easy Pesto Pasta

Easy Pesto Pasta

We usually turn to this recipe after we’ve had a long, tiring day and we’re looking for a really quick, simple and tasty meal. The trick is using homemade pesto, which is super easy and will last for a few days in the fridge.

You can also experiment with different vegetables, but we enjoy the sweetness from the tomatoes and peppers, while the peas add some lovely colour to the dish.

Serves 2-3 people.

Easy Pesto Pasta

Print Recipe
Easy Pesto Pasta
Easy Pesto Pasta
Servings
2-3 people
Ingredients
  • 2 cups cherry tomatoes
  • 1 red pepper
  • 1 cup frozen peas
  • 150 g dry pasta
  • 1/2 cup soya cream
  • 2 tbsp vegan pesto (link for recipe below)
  • 50 g vegan cheese (for grating)
  • coconut oil (for frying)
Servings
2-3 people
Ingredients
  • 2 cups cherry tomatoes
  • 1 red pepper
  • 1 cup frozen peas
  • 150 g dry pasta
  • 1/2 cup soya cream
  • 2 tbsp vegan pesto (link for recipe below)
  • 50 g vegan cheese (for grating)
  • coconut oil (for frying)
Easy Pesto Pasta
Instructions
  1. If you want to make your own pesto, follow our simple recipe (link below).
  2. Prepare the vegetables by slicing the tomatoes in half and slicing the red pepper into strips.
  3. Heat a tsp of coconut oil in a frying pan on a medium to high heat. Add the tomatoes and the pepper, and fry for 5 minutes.
  4. Next, add the frozen peas to the frying pan and continue to fry everything for a further 5 minutes.
  5. Meanwhile, cook the pasta to the packet’s instructions.
  6. Add the soya cream and 2 tbsp of pesto to the frying pan, and cook for a further minute. Stir until everything is combined.
  7. Drain the pasta and add to the frying pan.
  8. We recommend serving with grated vegan cheese.

#SoVegan

Follow our simple recipe for vegan pesto here.

Vegan Spaghetti Carbonara

Vegan Spaghetti Carbonara

Serves 2.

Ingredients

160g spaghetti
160g mushrooms sliced
100g spinach
2 cloves garlic chopped

For the sauce…
3/4 cup cashews
1/2 cup soya milk
1 tbsp nutritional yeast
1/2 tsp each salt & pepper
Handful of parsley

Spaghetti Carbonara

Spaghetti Carbonara
– Full recipe http://bit.ly/2fTAOcv

Posted by So Vegan on Tuesday, 15 November 2016

Method

1. Soak cashews in hot water for one hour to soften.

2. Cook the spaghetti according to packet instructions.

3. Add a little olive oil to a saucepan and fry the mushroom and garlic for 8 minutes. Add the spinach and parsley, and fry for a further 5 minutes.

4. Prepare the sauce by combining all the ingredients in a food processor until smooth and creamy.

5. Drain the spaghetti and transfer to saucepan with the mushrooms. Pour the carbonarra sauce on top and mix until everything is combined.

#SoVegan

Roasted Tomato And Basil Pasta

Roasted Tomato And Pasta

Serves 4.

Ingredients

800g tomatoes halved
3 cloves garlic chopped
1/2 tsp each salt & pepper
1/2 tsp chilli powder
1 tsp oregano
Drizzle of olive oil
Small handful of basil
300g whole wheat spaghetti

Roasted Tomato And Basil Pasta

Roasted Tomato And Basil Pasta
– Full recipe http://bit.ly/2cIcvAd

Posted by So Vegan on Thursday, 8 September 2016

Method

1. Preheat oven to 200°C.

2. Place tomatoes in baking dish and add garlic, salt, pepper, chilli, oregano, and olive oil, using your hands to evenly coat the tomato halves. Ensure all halves are face up.

3. Place baking dish into preheated oven for 20 minutes.

4. Meanwhile, cook spaghetti as per packet instructions.

5. Remove tomatoes from oven and crush each tomato half with a fork to get the juices out.

6. Rip basil into small pieces and add to tomato sauce.

8. Fold spaghetti into tomato sauce until fully combined, then serve and top with chopped basil.

Nutritional information per serving:

Nutritional Information for Roasted Tomato and Basil Pasta