Vegan Macaroni Cheese with Pumpkin 10
A delicious twist on a classic. This is a vegan macaroni cheese, sweetened up with a little pumpkin. Rich, creamy, and filling. Winter comfort food at its best.
1 cups almond milk/soya milk (substitute rice or oat milk if preferred)
1 tablespoons olive oil
1 tablespoons all-purpose flour
1/2 cup Vegusto’s No-Moo Melty (grated) (available to buy here)
1/2 cup (Vegusto’s No-Moo Piquant (grated) (available to buy here)
½ - ¾ jar (250 -375g) medium curry sauce
1/2 medium pumpkin (peeled & cut into smallish squares)
1 big leaf of organic curly Kale
1/2 teaspoon soy sauce
1/4 teaspoon cinnamon
pinch of cloves
pinch of allspice
pinch of cayenne pepper (or more if you like it hot)
Salt and pepper to taste
Spring onion for garnish
½ red onion (cut into thin rectangles & fried in some olive oil)
Preheat oven to (180C) and bake the pumpkin in some olive oil until softened and slightly crispy, set aside when done (20 mins)
- Heat the almond milk in a small saucepan, but don't boil it.
- In a medium pot, heat the oil over medium heat and sprinkle in the flour. Whisk for about 2 minutes to create a smooth roux. The mixture should darken slightly during this time.
- Still whisking, add the hot almond milk slowly and cook for a minute or two more, until the mixture has thickened. A good way to check is to dip a spoon into the mixture, then run your finger over the back of the spoon. If the mixture does not run into the streak made by your finger, it’s thick and good to go.
- Add in the curry sauce and stir until smooth. Keep it on the heat for just a minute or two, until the sauce is warmed through.
- Take the almond milk mixture off the heat and stir in the No-Moo Melty, soy sauce, and spices. Partially cover and let the mixture sit as the cheese melts.
- While waiting for the cheese to melt, bring a pot of water to a boil and cook your macaroni. Cook it just shy of al dente (subtract a minute or two from the al dente cooking time on the box). Drain the noodles when they’re done.
- Once the cheese has fully melted, taste and adjust any of the spices, as well as salt and pepper, to your liking. The whole mixture should now have a nice, velvety texture to it. Add the cooked macaroni, the curley kale, baked pumpkin, (and the onions if you’re adding them) and stir well. Pour the whole mixture into a 9x13 baking dish, or a deeper casserole dish.
- Sprinkle some grated Vegusto’s No-Moo Piquant over the top of the pasta. Bake for 10 minutes, or until the sauce is bubbly and the No-Moo Piquant is browned on the top. Garnish with Chopped spring onions.
Vegan Fettuccine Carbonara 9
A rich and creamy vegan fettuccini carbonara.
1 organic vegetable stock cube (dissolved in 5 tablespoons hot water)
½ red onion thinly sliced
2 tbsp curly leaf parsley chopped
8 medium chestnut mushrooms sliced into thin wedges
½ - 1 pack Vegusto No-moo Cheese Sauce
½ pack Vegusto Lyon-style Sandwich Slices cut into squares
250ml soya single cream (e.g. Alpro)
1 tbsp vegetable margarine
250g Tagliatelle pasta
Salt and black pepper
Vegusto No-Moo Piquant cheese (grated)
- In a medium pot boil water (enough to cover pasta) and then add the Tagliatelle pasta.
- In a large frying pan/wok heat up the margarine, add red onions and the Lyon-style square veggie slices.
- Fry together to soften the onions.
- Add the mushrooms wedges and the stock cube mix, and fry for about 1 minute over medium heat, adding a little salt to taste.
- When pasta is al dente, drain and add into the frying pan.
- Pour in the Vegusto sauce and soya cream and mix well together allowing just enough time to become warm.
- Add the parsley and serve immediately. Caution: overcooking will cause the cream sauce to lose its consistency.
- Add ground black pepper and sprinkle some grated Vegusto No-Moo Piquant for that extra taste of cheese. Garnish with fresh parsley and oregano flakes.
Vegan Spinach and Two Cheese Cannelloni 0
Vegan cannelloni? It almost seems paradoxical. Cannelloni is a classic Italian dish that's absolutely laden with cheese. Luckily, with Vegusto, not only can you recreate this classic dish - you can also do it with a variety of vegan cheeses. Packed with flavour - this is real rustic cooking, reinvented with a vegan twist.
- 2 tbsp vegan margarine
- 2 cloves garlic, peeled and crushed
- 1 large bag spinach
- ¼ tsp nutmeg
- 2 tbsp Italian herb seasoning, or dried oregano
- 2 tbsp soya or other non-dairy milk (unsweetened variety)
- 2 tins chopped tomatoes
- Pinch of sugar
- Sprig of fresh basil, chopped, or 1 tsp dried basil
- 1 packet Vegusto No-Moo Melty (400g) (available here)
- 12 cannelloni tubes
- Salt and cracked black pepper
- 1 packet Vegusto No-Moo Sauce (available here)
- OPTIONAL: Nutritional Yeast or No-Moo Piquant (available here)
You'll also need... 1 square oven dish (of around 10”x8”) and a piping bag with wide nozzle, (or you can use a plastic sandwich bag with the corner snipped off)
- Preheat your oven to 180C/Gas Mark 4.
- Melt the margarine in a medium-sized saucepan, then add the garlic and cook for a couple of minutes.
- Gradually add in the spinach, a handful at a time, stirring, so it begins to wilt down in its own moisture. Continue until the whole bag has been added and stir in the nutmeg, Italian seasoning and then season with salt and pepper. Turn off the heat and set aside.
- Add the tomatoes to a small saucepan, with the sugar and basil. Season with salt and pepper.
- Bring them to the boil, then turn down to simmer for 15 minutes with the lid off, so they reduce and thicken.
- Turn the cooled spinach onto a board and roughly chop it, before returning to the pan.
- Crumble the No-Moo Melty into the spinach. Turn onto a medium heat, stirring with a wooden spoon. Mix until the spinach is smooth and creamy, adding the soya milk to thin the mixture slightly. Turn off the heat when all the cheese has melted.
- Grease the oven dish and then pour in the tomatoes.
- Spoon the spinach mixture into your piping bag, holding the nozzle flat so mixture doesn’t leak out. Fold the top of the bag down so you can squeeze the mixture down gradually. Pipe spinach mixture into each cannelloni tube, ensuring it fills the entire length of each one. Arrange the tubes in the tomato sauce.
- When all the tubes are filed and in place, pour the No-Moo Sauce evenly all over the top. You can smooth it off with a pallet knife and top with a few extra herbs and black pepper.
- Bake for 25-30 minutes, until a knife inserted into the pasta goes in easily and the top is nice and golden.
- Top with some grated Vegusto Piquant, or Nutritional Yeast Flakes.
- Serve with garlic bread or salad. Enjoy!
Vegan Sausage and Tomato Pasta Bake 0
Our vegan sausage and tomato pasta bake is inspired by the best Italian recipes, but with a few of our own little twists.
- 200g fusilli pasta, cooked according to packet instructions
- 1 tbsp sunflower or rapeseed oil
- 1 small onion, sliced
- 1 clove garlic, crushed
- 1 packet Vegusto Sausages, sliced (available to buy here)
- 1 tin chopped tomatoes
- 100g puy lentils, cooked
- Pinch Mixed herbs
- Salt and pepper to taste
- Vegusto Mo Moo Cheese, such as Piquant (available to buy here)
- Preheat your oven to 200C/Gas Mark 4, and then start by cooking the pasta according to packet instructions.
- While the pasta is cooking, heat the oil in a large frying pan, then fry the garlic and onions until soft.
- Add in the sliced sausages and continue to fry, turning with a wooden spoon so they turn golden and a bit crispy all over.
- Add in the tomatoes, lentils and seasoning and cook everything together on a medium heat for a few minutes.
- Drain off the pasta when it’s cooked and then mix in with the sausages.
- Transfer everything into an oven dish and then grate one of the Vegusto No Moo Cheeses onto the top.
- Drizzle with a little oil on the top, and then bake for 10-15 minutes so the cheese melts on the top.
- Serve immediately.
Vegan Lasagne with Vegan Cheese 72
2 tbsp olive oil
2 cloves garlic, crushed
1 leek, thinly sliced
1 red onion, finely chopped
1 packet Vegusto Mince (available to buy here)
1 carrot, peeled and grated
1 ½ tins chopped tomatoes
4 sundried tomatoes, chopped
1 tsp mixed herbs
Salt and pepper to taste
3 or 4 lasagne sheets, mixture of white and green (or either)
½ packet Vegusto No-Moo Sauce (available to buy here)
- Heat the oil in a large saucepan and add the garlic, leek and onions. Fry on a medium heat for 5-8 minutes, until everything is soft.
- Crumble in the Vegusto mince and carrot and mix well. Fry for a further 5 minutes.
- Now add the chopped and sundried tomatoes, herbs and seasoning. Cook all together for a few minutes and taste.
- Grease a rectangular oven dish or loaf tin.
- Layer the veggie mince and veg mixture with the lasagne sheets, starting with mince on the bottom (around 3 tbsps). The top layer should be finished with a lasagne sheet.
- Pour ½ packet of No Moo Sauce onto the top sheet and smooth it off using a pallet knife. Press the lasagne down so the liquid seeps up around all the pasta sheets – they need moisture to cook.
- Bake in a pre-heated oven (200C/Gas Mark 6) for 30-35 minutes. Test the lasagne is cooked using a skewer to check the pasta is soft. Serve immediately.
Vegan Ham and Cheese Wrap 3
1 (simply multiply the ingredients by the number of people you are feeding)
A great snack or lunch option - using award-winning Vegusto products, this makes the perfect vegan alternative to a ham and cheese wrap.
- 100g Vegusto Aromatic cheese (sliced) (available to buy here)
- 1 piece of flour tortillas
- 6 slices of Vegusto Paprika sandwich slice (available to buy here)
- 2 tbsps Vegusto Mayonnaise with B12 (available to buy here)
- 1 tbsp green onions (chopped)
- 1 cup of baby spinach
- To assemble, spread a layer of the onion mayonnaise over the wrap and add 6 slices of Vegusto Paprika sandwich slice.
- Then add Vegusto sliced cheese, and spinach.
- Roll up tightly.
- The wraps can be made several hours ahead and kept covered in the fridge.
- To serve, cut each wrap on the diagonal into 2 pieces.
- Serve with the extra Vegusto Mayonnaise.