Vegan Macaroni Gratin
Servings: 6 servings
Calories: 389kcal
Irresistibly creamy, this vegan macaroni gratin is a must make whether you’re plant-based or not! Vegan comfort food at its finest!
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Ingredients
- 8 oz macaroni (regular or gluten-free)
- 2 tablespoons olive oil, separated
- 15 oz cauliflower (about 1 medium)
- 4 cloves garlic
- 1 tablespoon white wine (optional)
- 8 oz sliced onion (about 1 medium)
- 7 oz sliced cremini mushrooms
- 8 cups chopped spinach
- 2 teaspoons sea salt (plus more for boiling the macaroni)
- freshly cracked black pepper
- 1 tablespoon nutritional yeast
- 1 teaspoon lemon juice
- 13.5 fl oz Chef's Choice coconut milk
- ½ cup shredded vegan cheese (or as much as you like!)
Instructions
- Bring a large pot of water to a boil.
- While the water is boiling, cut the cauliflower into 1-inch pieces. Sautée over medium heat with garlic, 1 tablespoon of olive oil, and ½ teaspoon salt until cooked, about 7 minutes. Put in a blender and set aside to cool.
- In the same pan, heat another tablespoon of olive oil and add the onion and mushrooms. Once they've caramelized, about 10 minutes, add the spinach and cook until wilted.
- While the onions and mushrooms are cooking, add some salt to the boiling water and cook the macaroni according to package instructions.
- To the blender with the cooled cauliflower and garlic, add 1 teaspoon salt, black pepper, nutritional yeast, lemon juice, and a can of Chef's Choice coconut milk. Blend until smooth and creamy. Taste for seasoning and adjust as needed.
- Add the cooked macaroni, sautéed vegetables, and sauce in a casserole dish. Top with shredded vegan cheese and put it under the broiler until the cheese melts and turns golden.
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Nutrition
Serving: 1serving | Calories: 389kcal | Carbohydrates: 33g | Protein: 11g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1237mg | Potassium: 899mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3806IU | Vitamin C: 50mg | Calcium: 148mg | Iron: 5mg