Aug 18, 2014

Cheesy baked vegan mac and cheese with zucchini


Zucchini season is in action and there's still time to make this absolutely amazing and succulent mac and zucchini casserole. When I made this dish the first time a couple of months ago, it instantly became me and my boyfriend's favorite. It is really "cheesy" thanks to the full fat coconut milk and nutritional yeast combo. Zucchini adds a lot of juiciness but remains pretty modest when it comes to the taste. So my bet is the kids will love it too, because I don't know a child who doesn't like cheesy macaroni! And I promise you, this is one of the best mac and cheese you have ever eaten. But enough of the advertising, lets get cooking!


serves 4 - 6 people (12x9 inch / 32x24 cm baking dish)

Preparation time: 20 minutes active, 20 minutes passive. Full: 40 minutes.

Check out other delicious zucchini recipes.

  • 17 ½ oz / 500 g uncooked macaroni
  • 3 Tbsp oil
  • 1 bigger onion
  • 1 huge or 2 medium zucchinis (35 oz / 1 kg)
  • 2 x 14 oz / 2 x 400 g full fat coconut milk (fat percentage at least 17 %)
  • ½ tsp salt
  • 6 Tbsp nutritional yeast flakes (you can skip it, but it will make the dish more cheesier)
  • 1 Tbsp paprika powder
  • 1 Tbsp soy sauce



Boil the macaroni in slightly salted water until soft. Drain and set aside. Preheat the oven to 400 F / 200 C. Grease a medium-sized deeper baking pan. Heat up a larger and deeper pan or a thick bottomed pot. Add oil, chopped onions and ½ tsp salt. Cook the onions until slightly golden. Wash the zucchini and grate it with peel left on into medium shreds. Add grated zucchini to the cooking onions. Let it simmer for 10-15 minutes until the zucchini has shrinked a lot and there's not much liquids left. Add the coconut milk, rest of the salt (2 tsp), nutritional yeast, paprika powder and soy sauce. Stir and let it simmer for a couple of minutes. Mix the macaroni with the cheesy zucchini sauce and pour everything into a greased baking pan. Sprinkle some nutritional yeast flakes on top. Cook for 20 minutes at 400 F / 200 C. Since it is a very hearty dish, I recommend serving it with a fresh salad and a dash of spicy and sour sauce.


6 comments:

  1. This is REALLY good! I reduced the salt a bit to 1 1/2 tsp salt and 2/3 tbsp soy sauce. I also used 1 can full fat coconut and didn't realize the recipe called for 2 so I used 1 can reduced fat and it was still creamy enough. The second time I made it I added in some tofu for protein and frozen spinach for health. Still delicious. I'll definitely try other recipes from this site!

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    Replies
    1. I'm so glad you liked it! And tofu and spinach sound like a really delicious addition.

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    2. I just made this and it was definitely not what I'm used to but it is hearty and warming and sort of cheesy tasting. Definitely great for a ma and cheese and a LOT lighter on the stomach which is great.

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  2. This is amazing!! I make it once a month at LEAST. And it reheats extremely well, unlike regular mac n' cheese. I am eternally grateful for this recipe!

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