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VEGANUARY IMITATION MEAT WEEK DAY 1: PULLED ‘PORK’ & JALAPEÑO MAC N’ CHEESE th…


VEGANUARY IMITATION MEAT WEEK DAY 1: PULLED ‘PORK’ & JALAPEÑO MAC N’ CHEESE 🧀 the ONLY meal you need to be making on a Saturday lockdown night 😏😏 ultimate comfort food 🥰

🧀 pulled ‘pork’ vegan mac n cheese 🧀
For the ‘pork’: 10 king oyster mushrooms, shredded with forks • 4tbsp fajita spice mix or other bbq: paprika mix • 2 tbsp oil • 250ml bbq sauce •

For the pasta: 400g pasta (I used chickpea for high protein) • 2 blocks silken tofu • 80g cashews, soaked • 3 garlic cloves • 100ml oat milk • 2tsp dijon mustard • 6tbsp nutritional yeast • 1tsp smoked paprika • handful of parsley and chives • jalapeños •

– mix the oyster mushroom shreds with the spice blend and oil, then spread out on a baking tray and roast at 180 for 30mins, mixing halfway
– meanwhile blend the tofu, milk, paprika, cashews, garlic, oat milk, mustard, plenty of salt and pepper and the nutritional yeast till smooth
– cook pasta according to pack
– mix the sauce into the pasta, adding some pasta water or oat milk to make saucier, then mix in the parsley, some chopped jalapeños and chives
– spread the pasta into a baking tray, top with the roasted mushrooms and some more jalapeños and then spread the bbq sauce over top with some vegan cheese 🧀
– bake in the oven at 180 for 7-10 mins then take out and serve with more chives and bbq sauce 😜😜

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