Vegan mac n cheese

Name: Vegan mac n cheese
Total time: 2400 s
Yield: 4 servings
Cuisine: British
Ingredients: 300 g pasta (doesn't have to be macaroni); 400 g tin chickpeas; Sliced jalapenos; 0.5 tsp paprika; 0.5 tsp chilli powder; 0.5 tsp ground cumin; 0.25 tsp garlic powder; 1 clove minced garlic; 200 ml milk alternative; 75 ml water; 50 g nutritional yeast; 1 tbsp plain flour

Lewis XVII @cook_16080733

Who doesn't like a comfort food like mac n cheese, but this time without the dairy. #pasta #vegan #dairyfree

Lewis XVII @cook_16080733

Who doesn't like a comfort food like mac n cheese, but this time without the dairy. #pasta #vegan #dairyfree

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Ingredients

30-40mins

4 servings

300 gpasta (doesn't have to be macaroni)
400 gtin chickpeas
Sliced jalapenos
0.5 tsppaprika
0.5 tspchilli powder
0.5 tspground cumin
0.25 tspgarlic powder
1 cloveminced garlic
Cheese sauce
200 mlmilk alternative
75 mlwater
50 gnutritional yeast
1 tbspplain flour

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Steps

30-40mins

1

Rinse the chickpeas and allow to drain. Preheat the oven to 200°.
2

Mix the paprika, garlic powder, chilli powder and cumin in a bowl.
3

Add a little oil and mix. Then add the drained chickpeas and a handful of the sliced jalapenos. Stir well, coating the chickpeas thoroughly.
4

Spread out on a baking tray and bake for 20 minutes.
5

Put the pasta on to boil. Allow 75g of pasta per person (depending on hunger).
6

For the 'cheese' sauce: In a small saucepan place the flour and nutritional yeast. Adding just a little of the milk alternative to mix to a lump free paste. Add the remaining milk alternative and water and stir well.
7

Heat gently stirring continuously until the sauce thickens.
8

Once the pasta is cooked, turn off the heat, drain and return to the pan with a little oil. Stir in the sauce once thick and creamy and finally add the roasted chickpeas. Serve with sweet corn on the cob and braised broccoli & spinach.