The Global Vegan by Ellie Bullen,
Published by Plum
Photography by Ellie Bullen
“The mac-no-cheese recipe in my first cookbook turned out to be the most popular dish. It was
amazing to hear from so many people who cooked and loved the recipe, whether they made it for
their family, friends or just themselves. It’s a truly delicious meal, so I wanted to share a fun, new
version in this book, inspired by my travels in the United States where mac ‘n’ cheese is on menus
everywhere. I noticed that bacon was often added to the dish, so I’ve added coconut bacon to this
recipe to give it a special twist.” p150
250 g macaroni
350 g peeled and deseeded pumpkin, roughly chopped
3 tablespoons nutritional yeast flakes
3 tablespoons soy or almond milk
1 teaspoon freshly ground black pepper
½ teaspoon sea salt
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons olive oil
3 tablespoons cashews
100 g cauliflower florets
100 g broccoli florets
2 tablespoons Coconut Bakon (see page 289)
2 tablespoons Parmesan Crumble (see page 265)
Preheat the oven to 160°C fan-forced.
Bring a saucepan of salted water to the boil and cook the pasta according to the packet instructions. Drain and rinse under cold running water, then set aside.
Meanwhile, bring another saucepan of water to the boil, add the pumpkin and cook for 8–10 minutes or until tender. Drain and transfer the pumpkin to a blender, along with the nutritional yeast flakes, soy or almond milk,
pepper, salt, onion powder, garlic powder, oil and cashews. Blend on high until smooth.
Refill the saucepan with water and bring to the boil again. Add the cauliflower and cook for
3 minutes, then add the broccoli and cook for a further 2 minutes. Drain and place in a baking dish.
Add the pasta to the baking dish and pour over the pumpkin sauce. Mix well so that the pasta is fully coated.
Sprinkle over the coconut bakon and parmesan crumble and bake for 20 minutes or until golden.
Remove from the oven and allow to cool for 5 minutes before serving.
This simple savoury crumble is wonderful sprinkled over pasta dishes and bakes.
Makes about 1 cup
50 g (1/3 cup) cashews
1/3 cup nutritional yeast ﬂakes
1 tablespoon hemp seeds
1/2 teaspoon sea salt ﬂakes
Place the ingredients in the small bowl of a food processor and pulse 4–5 times or until the cashews have broken down to a rough crumble. Store in an airtight container in the fridge for up to 1 month.