Vegan Broccoli Mac ’n Cheese

2 – 3

Prep Time
30 mintes

Cooking Time
15 minutes

Total Time
45 minutes

A little effort


White sauce:
– 2 garlic cloves
– 1/2 onion
– 2 sprigs of thyme
– 1 bay leaf
– 500 ml nut milk, brand is important here
– 50 ml corn starch
– 25 g coconut oil
– 1 tsp Dijon mustard
– 1 tsp miso paste
– 2 tbsp nutritional yeast
– 200g tenderstem broccoli, steamed
– 250 g Happy Earth People chickpea pasta, cooked

Sunflower sprinkle:
– 2 tbsp (15 g)  sunflower seed flower
– 1 tbsp yeast
– 1 sprig thyme, stem removed
– 2g salt
– pepper


1.Preheat the oven at 180°C.

2. For the White Sauce: Heat the coconut oil in a medium sized pot on a medium heat, add the cornflour and stir to make a roux (a paste).
3. Stir in milk, a little at a time, making sure to stir well so that no lumps form.
4. Bring the mixture to the boil, stirring constantly, so that the mixture thickens and becomes glossy (it should coat the back of a wooden spoon). Boil for a couple of minutes.
7. Add the miso, nutritional yeast, mustard and season to taste. Remove from the heat, fold in the pasta and broccoli, then transfer into a baking dish, top with the sunflower sprinkle and bake for 15 minutes or until the top has become golden in colour.

For Veggies: Substitute nut milk for full fat milk and add a small handful of grated hard cheese or Gruyere in stead of the miso and nutritional yeast

For the Carnivore: Add 2-4 rashes of streaky bacon (grilled and roughly chopped).

IDEA: Scald the milk in a with the garlic clove, onion, thyme and bay leaf. Remove from the heat and strain the milk into a jug, discard the onion etc and set milk aside. Substitute or add roasted veggies to your mac ‘n cheese for easy variations.