Vegan Macaroni and Cheese

Behold my attempt to veganize this good old classic loved and cherished by people all over the world. Here in Sweden it goes by 'Makaronipudding', which literally means 'Macaroni Pudding'.  I know for you English people that's something else but this is the kind of mac 'n' cheese that most people are familiar with; the savoury one. 

But how does one make macaroni and cheese without the cheese? Well, there's this wonderful little thing called nutritional yeast that can replace the cheese. I know, cheese addicts out there, this may seem hard to grasp. Because yeast? Doesn't sound so appealing. But it is! Since going vegan, I don't think a single day has gone by without me using it in at least something. It adds a cheesy, savoury flavour that is just too good for words. Another of the reasons why I love it so much is because one single tablespoon provides you with almost all of the B-vitamins that you need. One tablespoon!

So I hope I've convinced you to start incorporating this miracle ingredient into more of your meals. And vegans, this is especially directed at you. Buy it. Just do it.

Vegan Macaroni and Cheese

Serves: 1

3 oz./80 g uncooked brown rice pasta, preferably macaroni or fusilli (or pasta of your choice)

4 oz./110g silken tofu, firm

2 tbsp nutritional yeast

1 1/2 - 2 tbsp vegan cream substitute (such as Oatly iMat 15%)

1 tsp lemon juice

1 pinch nutmeg

Cherry tomatoes (optional)

Salt and pepper to taste

How to:

1. Boil pasta according to instructions on package.

2. Pre-heat oven to 200C

3. Put the remaining ingredients in a small bowl and blend with a hand blender until smooth. Season as you go, don't skimp on the salt but don't use too little either!

4. When the pasta is done, drain and pour it into the bowl with the 'cheese' sauce. Stir well and make sure that all the pasta is covered with sauce.

5. Pour the 'macaroni and cheese' into 1-2 ramekins or a small casserole like the one on the picture. Halve cherry tomatoes and put a few on top. 

6. Sprinkle with some additional nutritional yeast and bake in the oven for 25 minutes. Check it now and then to make sure it doesn't burn on top!

7. Serve immediately.

Vegan Macaroni and Cheese

Black Bean and Sweet Potato Quesadillas

I have had a hard time coming up with savoury recipes that don't include hummus or chickpeas in some form (some people smoke, others abuse chickpea dips, what can I say) but then these utterly delicious and chickpea-free quesadillas came to me in a flash of inspiration. A Pinterest flash that is- always my runner-up source of vegspiration. (Instagram comes first!) They're filled with sweet, spicy, savoury amazingness and topped with a goddamn gorgeous green guacamole. Add the simplicity and I know that this will nick a place as one of my top ten lunch recipes.

Make these for yourself, double the recipe and share with a friend or multiply the ingredients by ten and serve it on the buffet table! You could even prepare these the day before (without grilling them of course) and have them for lunch the next day at work or school! They're best eaten warm so a microwave oven would be a plus but they could absolutely be served cold as well, no problemo.

Hope you enjoy this recipe just as much as I did!

Black Bean and Sweet Potato Quesadillas

Yields: 1 serving

- 1 gluten free brown rice tortilla (or tortilla of your choice, I use BFree wraps)

- 1 small sweet potato (approx. 100 g when peeled)

- 4 tbsp canned black beans, drained and rinsed

- 2 tbsp tomato salsa/sauce

- 1 tbsp vegan sour cream (optional)

- A handful baby spinach leaves

A pinch each of: 

- dried coriander

- cumin

- paprika powder 

- salt

Guacamole:

- 1/2 avocado

- 1/2 tbsp nutritional yeast

- 1 tsp lemon juice

- Salt and pepper to taste

- Dried chili flakes (optional)

How to:

1. Start by making your guacamole: Place all ingredients into a small bowl and blitz with a hand blender a few times. Intuitively, the longer you blend the smoother your guac will be so stop when you've reached the desired consistency. Set aside while you prepare the quesadillas.

2. Peel and slice the sweet potato thinly, then steam or boil the slices until they're soft enough to pierce with a fork. This will take approximately 5-10 minutes.

3. Mash the steamed sweet potato with a fork and spread it out evenly on half of the tortilla.

4. On the layer of sweet potato, divide the black beans evenly and sprinkle with cumin, coriander, salt and paprika powder.

5. Cover the other half of the tortilla with a layer of vegan sour cream mixed with tomato salsa and stick a handful of baby spinach leaves to it. 

6. Fold the tortilla in half and cut in 4 "pizza slices".

7. Grill in a grill pan (or a regular but then it won't be as beautifully charred) for a couple of minutes on each side, top with guacamole and serve!

Black Bean and Sweet Potato Quesadillas