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VEGAN BUTTERNUT MAC N CHEESE WITH ‘CHORIZO’ TEMPEH CRUST 🍝🌱🧀 woooowwww okay who said using up what’s in the fridge couldn’t make something BEAUTIFUL 🤤 alll one pan AND gets in your 5 a day !! this was so so good and made the ‘chorizo’ tempeh up on the spot !! So good for if ur not a fan of the texture but love the nutty taste 🙏

🧀 vegan butternut squash mac n cheese with chorizo ‘tempeh’ crumbles 🧀 serves 1
• 1/4 butternut squash, peeled and cubed • 90g pasta • 1/2 block silken tofu • 20g cashews • 100ml veg stock • 75ml soy milk • 1tbsp nooch • salt • pepper • 1/4 tsp smoked paprika • 1 garlic clove • 1/2 pack mushrooms, sliced and tossed in balsamic •

For the tempeh ‘chorizo’: 80g tempeh (or tofu) • 1/4tsp smoked paprika • 2tsp maple syrup • 2tsp oil • 1tbsp soy • 1/4tsp liquid smoke •

– boil your butternut squash for 10 mins, then drain and stick half under the grill (for 15mins)
– place the other half of the butternut in a blender with the tofu, cashews, milk, veg stock, garlic, nooch and paprika with salt and pepper and blitz
– fry your onions and mushrooms in a pan with balsamic and a touch of maple syrup then set aside
– cook the pasta according to pack, drain and place back in the pan with the sauce, ALL of the butternut squash, the mushrooms and the onion and season
– FOR THE CHORIZO blitz the tempeh in a food processor so it’s crumbled and then mix with all the other ingredients and bake for 15mins (for real crisp place into grill setting for 5 more mins)
– stir through half the chorizo then serve the pasta with the rest of the tempeh crumbles on top 🥰

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