Veggie Mince Mac & Cheese (Vegan)

Ok guys this is so..... delicious you’ll forget regular Mac n cheese.


2 cups elbow macaroni

1 tbsp Green Hills olive oil

1/2 onion diced

2 cloves garlic minced

3 tbsp sun dried tomatoes (julienne#)

2 tbsp flour

1 tsp smoked paprika

Salt n pepper to taste

3.5 cups Silk coconut milk

2 tbsp nutritional yeast

1 cup Green Hills veggie mince

1 cup vegan cheese


1 cup vegan cheese

1.5 cup Panko bread crumbs

Few sprigs of fresh thyme minced

1 tbsp Green Hills olive oil

Cook pasta according to directions on package, but make sure it remains al dente as it will continue cooking during the baking process.

Meanwhile, in a large skillet sauté the onions and garlic until tender. Next add the flour to make a roux, then add all the other ingredients.

Cook for another 3 minutes then use a wooden spoon to combine the drained, cooked pasta to the mixture. Grease two small baking dish and transfer the mixture to each.

For the topping, combine the olive oil panko bread crumbs and minced thyme. Sprinkle cheese over the macaroni mixture then top with the bread crumbs mixture. Bake at 375 degrees for 30 mins.

Top should now be brown and crispy with the cheese soft and gooey. Remove from oven and allow to cool then enjoy the heck out of it

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