MAC & ‘CHEESE’

Comfort food extraordinaire! The yeast adds a nutty cheese flavour. To make on a hob, prepare as directed, but instead of baking, mix everything except the breadcrumbs and ¼tsp paprika in a saucepan and heat over a medium heat until hot, stirring so it doesn’t burn. Sprinkle on the breadcrumbs and paprika to serve.

Serves 4

710ml Vegetable Broth (see page 46)

75g chopped red onion

1 garlic clove, chopped

225g chopped carrot or butternut squash

225g 100% whole-grain or bean-based macaroni

30g nutritional yeast* (or yeast flakes) 2tbsp almond butter

2tsp blended peeled lemon (see right) 2tsp white miso paste

1tsp salt-free whole-grain mustard ¼tsp grated fresh turmeric

(or ¼tsp ground turmeric)

1tsp Savoury Spice Blend

(see page 46) ½tsp smoked paprika

225g steamed chopped greens or small broccoli florets, with the liquid pressed out

15g whole-grain breadcrumbs

In a large saucepan, heat 250ml of the broth over a medium-high heat. Add the onion, garlic and carrot or squash. Cover and cook for 8-10 minutes, until very soft. Remove from the heat and set aside.

Cook the macaroni according to the packet instructions, until al dente. Drain well and set aside. Preheat the oven to 190°C/fan 170°C/gas 5. In a blender, combine the cooked vegetables, yeast, almond butter, lemon, miso, mustard, turmeric, Savoury Spice Blend, ¼tsp of the paprika and the remaining broth. Blend until very smooth. Taste and adjust the seasonings, if needed.

Combine the sauce with the drained macaroni, stirring gently. Stir in the cooked greens or broccoli. Transfer to a 2.3ltr ovenproof dish. Sprinkle with the bread crumbs and the remaining ¼tsp of paprika. Bake for 20 minutes, until the breadcrumbs are golden on top. *I recommend that people with Crohn’s disease or the skin condition hidradenitis suppurativa avoid nutritional yeast.