Swap up your mac sport with this carb-loaded consolation dish from veteran cookbook creator Robin Robertson and her latest cookbook, Vegan Mac and Cheese. Serve with a glass of vegan beer (try the VegNews Vegan Information to Beer) and dinner is served.
What you want:
16 ounces elbow macaroni
2 tablespoons olive oil, divided, plus extra for making ready baking dish
1 cup unsalted uncooked cashews, soaked in boiling water for half-hour, and drained
1½ cups plain unsweetened vegan milk
1¼ cups vegetable broth
3 tablespoons dietary yeast
1 tablespoon recent lemon juice
½ teaspoon floor turmeric
⅛ teaspoon salt
⅛ teaspoon black pepper
1 small onion, chopped
3 garlic cloves, minced
2 cups sauerkraut, well-drained
2 vegan bratwursts, sliced
⅛ teaspoon smoked paprika
What you do:
- In a big pot, prepare dinner pasta in line with bundle instructions till al dente. Drain and return to pot.
- Preheat oven to 350 levels. Flippantly coat a 9 × 13-inch baking dish with olive oil. Put aside.
- In a high-speed blender, mix drained cashews, milk, vegetable broth, dietary yeast, lemon juice, turmeric, salt, and pepper. Mix till clean, stopping to scrape down sides as wanted. Put aside.
- In a big skillet over medium warmth, heat 1 tablespoon olive oil. Add onion and garlic, and prepare dinner till gentle, about 5 minutes. Stir in sauerkraut, switch to blender with cashew combination, and mix till clean.
- Return skillet to medium warmth and heat remaining 1 tablespoon of olive oil. Add bratwurst slices and prepare dinner till browned on either side, flipping as soon as. Add bratwurst slices and sauce to reserved pasta, stirring properly to coat with sauce.
- Switch to ready baking dish, spreading evenly. Sprinkle with smoked paprika, cowl baking dish with aluminum foil, and bake for 20 minutes. Serve scorching.
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