Monday, 20 April 2015

Vegan Macaroni Bake

I made this bake for my sister as she is a vegan and incredibly difficult to cook for. Vegetarian meals, no problem, easy to knock up something nice and tasty but vegan... This dish is very easy to make and is actually good enough to make even when you are not forced into it. If you are cooking for vegans remember to get egg free pasta though.


  • 200g dried Macaroni
  • 100g Broccoli florets
  • 1 small Onion, peeled and chopped
  • 50ml Olive oil, plus 1 tbsp
  • 50g Plain flour
  • 500ml Organic or Calcium Rice Dream
  • 2 tbsp Sun-dried tomato paste
  • 1 tbsp Wholegrain mustard or 1 tsp of Mustard powder
  • Juice of a lemon
  • 100g Sweetcorn
  • 10g Fresh basil, torn
  • 50g Bread torn into small chunks
  • 12 Cherry tomatoes, halved


Preheat the oven to 220°C or 200°C for a fan oven.

Cook the dried macaroni as instructed on the pack adding the broccoli florets for the last four or five minutes of cooking. Drain and put to one side.

Sautee the onion in a large pan for about five minutes or until it just begins to colour. Add the flour and mix with the onions. Allow to gently sizzle for a couple of minutes before then adding a quarter of the Rice Dream. Stir it in making sure there are no lumps as well as making sure any errant flour has been incorporated.

Slowly add the rest of the Rice Dream while stirring then bring the mixture to the boil. Simmer gently for five minutes.  

Stir in the tomato paste, mustard, lemon juice, basil and sweetcorn. Add the cooked pasta and broccoli. Season to taste then put it all into an oven-proof bowl.

Coat the bread with the remaining olive oil, scatter over the macaroni along with the tomatoes, then bake for about 40 minutes until bubbling and browned.

(about the recipe - this one is from the Rice Dream website)

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