Jamie Oliver Mac and Cheese (Vegan)
Prep time
Cook time
Total time
There is a reason Jamie Oliver has the celebrity chef status that he does, it's because of this mac and cheese recipe. Lucky for us, it translates to be the most luscious, velvety, creamy vegan mac and cheese ever made.
Author: The Edgy Veg
Recipe type: Main
Cuisine: Italian
Serves: 6 servings
Ingredients
- Knob of vegan butter
- 2 yellow onions, finely sliced
- 3 tbsp flour
- 1 litre of soy milk
- 100 grams (about 1 cup) Emborg Cheddar Cheese
- 100 grams (about 1 cup) Veg Nature plain vegan cheese
- 100 grams (about 1 cup) Earth Island parmesan Cheese
- 1 tsp german mustard
- 1 tsp mango chutney
- 1 tsp vegan Worcester sauce
- 1½ Beyond Meat sausage
- 2 tbsp Parsley, chopped
- 1 cup breadcrumbs
- 4 cups macaroni noodles
- Saved pasta water
Instructions
- Boil water and cook macaroni noodles for 5 minutes. You want them partially cooked, so they finish cooking in the oven.
- Drain noodles, saving some pasta water, and set aside until ready to use.
- In a large pot, heat vegan butter.
- Add 2 thinly sliced onions.
- Cook at medium-high heat, tossing occasionally, for 15 minutes. They'll turn lightly golden.
- Add flour, tossing to coat onions.
- Slowly add the soy milk to the pan. Start with a small amount of milk and stir into onions, once it has absorbed, slowly pour in the rest of the soy milk.
- Let the pot simmer for about 10-15 mins, uncovered, stirring occasionally.
- Grate each cheese and add to the onion sauce mixture. Saving some for the top before baking.
- Stir in the cheeses, then take the pot off the heat.
- Add mustard, mango chutney and vegan Worcester sauce. Stir them into the sauce with some of the reserved pasta water and add pasta.
- Transfer the mixture into a casserole dish.
- Top with the remaining cheese.
- Place in a preheated oven at 400 degrees Fahrenheit for 30 minutes.
- While mac and cheese is in the oven, remove sausage from the casing and crumble it into a pan heated to medium heat.
- When almost finished cooking add chopped parsley and breadcrumbs.
- Cook until they go golden brown and toasted.
- Remove the mac and cheese from the oven and scoop onto plates, top with the breadcrumb and sausage crumble and enjoy!
Nutrition Information
Calories: 548 Fat: 22.5g Trans fat: 0g Carbohydrates: 58g Sugar: 4.3g Sodium: 772mg Fiber: 6g Protein: 20g Cholesterol: 0mg
Recipe by The Edgy Veg at https://www.theedgyveg.com/2019/10/24/jamie-oliver-mac-and-cheese-recipe-vegan/