Vegan Mac & Cheese with Kale Chips
Looking for a delicious vegan mac n cheese dish? Look no further, this recipe has you covered! Using San Remo Elbow pasta for a chunkier ‘mac n cheese’ this dish covers all bases with crunchy kale chips, a hint of chilli and a creamy, cheezy sauce!
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prep time10minuti
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cook time20minuti
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serves4people
Ingredients
Mac 'n' Cheese Sauce
Method
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Preheat oven to 230°F
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Wash kale and dry thoroughly, then tear into small pieces, discarding hard stems.
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Place kale pieces on a baking tray, pour over 1 tbsp of the olive oil and toss with your hands to make sure all the kale is coated.
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Spread the kale out, ensuring it isn't touching too much (you may need 2 baking trays). Place in oven for around 10 minutes, until kale is crispy, but not burnt.
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Remove the kale from the oven, sprinkle with some salt and set aside.
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In a pot of boiling salted water, cook pasta as per packet directions. Drain and reserve ½ cup of the pasta cooking water.
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In a blender, add all the Mac ‘n’ Cheese Sauce ingredients and blend until smooth.
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our the sauce into a saucepan and heat slowly, stirring constantly until the sauce thickens (if it gets too thick, add a little bit of the pasta water) and season with salt and pepper.
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Serve with kale chips, sprouts, parsley and chilli flakes.