Vegan beet root ‘mac and cheese’

vegen beet root mac and cheese

I have to admit, I never really got the fuss about mac and cheese. I mean it’s white pasta with cheese – what’s so special about it? To be a ‘proper’ dish for me, there is a distinct lack of vegetables in there. That being said, this dish was heavily inspired by a vegan mac and cheese version I one tried to make (and found a bit lacking the wow-factor, if you get my drift). But I decided to jazz things up by adding beet root, which not only gives the dish a bright pink color, but also gives it a real boost in flavor. If you are not really a fan of the ‘earthy’ taste of beet roots, don’t worry, the creamy (cheese) sauce balances this out very nicely. Just give it a try! 

You need:

  • 120 g buckwheat pasta
  • 1 big beet root
  • 250 ml water
  • 100 ml soy cream
  • 2 tablespoons nutritional yeast
  • 1 tablespoon margarine
  • 1 tablespoon wheat flour (or any other kind of flour)
  • 1 teaspoon mustard
  • 1/2 teaspoon salt
  • 1 pinch of nutmeg
  • 1 pinch of paprika
  • breadcrumbs (optional)

Boil buckwheat pasta until just al dente, drain and set aside. Peel the beet root and cut into fine cubes. Heat margarine in a medium sized pot, add flour and stir until it forms a creamy, smooth paste. Slowly add water and soy cream – don’t worry if there are a few lumps first, they will dissolve later. Stir in mustard, salt and spices and bring to a boil. Add nutritional yeast and beet root and simmer until the beet root is tender (about 10 to 15 minutes).

Start preheating the oven to 180° C. Mix beet root sauce with the drained pasta and pour into a small baking dish. Sprinkle with some breadcrumbs for a crumbly topping or just leave as it is. Place in the oven and bake at 180° C for 10 to 15 minutes. Enjoy!

Note: This makes two servings.

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1 Comment

Filed under Recipes

One response to “Vegan beet root ‘mac and cheese’

  1. Very creative..mm looks yummy!

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