Green Bean Mac ‘no Cheese Bake💛🌱💚💛
Gluten Free, Vegan, and a sneaky way to get the veggies in 😏🤫
I made this for my family last night and only when my brother was on the second plate did he say…. is this really cheese? 😬 But you know a vegan dish is a winner when a 11 year old still willingly eats 3 portions!! 👏🏻
I think a large part of him enjoying the meal, even with green beans in it (a veggie he proclaims he hates!) is because we picked these beans ourself! And let me tell you, self harvested veggies make everything better!
GREEN BEAN MAC ‘NO CHEESE BAKE
-3 cups cashews, soaked in boiling water for 20 minutes to an hour
-3 medium carrots, peeled and diced
-2-3 cups cashew milk (or other plant based milk)
-2 tbsp Dijon mustard
– 1/2 tsp paprika
-1 tsp onion powder
-1/2 cup nutritional yeast
-1/4 tsp nutmeg
-chilli flakes to taste
-squeeze of lemon to taste
-2 large handfuls of green beans, chopped
-2 boxes chickpea pasta shells
-1 cup GF breadcrumbs
-4 tbsp olive oil
-salt to taste
1. Preheat the oven to 350F/180C. Boil the carrots for 15 minutes or until soft.
2. Combine the nutritional yeast, paprika, onion powder, nutmeg, mustard, salt, lemon, cashew milk, salt and chilli flakes to taste and boiled carrots. Blitz for 2 minutes until smooth (add more cashew milk if needed).
3. Meanwhile, place the green beans in boiling water for 10 minutes and cook the pasta according to box instructions. Once cooked, strain and place in a large casserole dish. Pour the ‘cheese’ mixture over and mix until fully combined.
4. Mix the breadcrumbs with the olive oil and salt to taste. Spread equally over the pasta. Bake for 15-20 minutes until breadcrumbs are browning.
Serve hot with hot sauce/ketchup 💖🌱