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Veggie Macaroni and ‘Cheese’

This easy ‘cheesy’ casserole features nutritional yeast flakes, a tasty alternative to high-fat cheese.

1 kg macaroni
125 g soya margarine
100 g flour
100 ml boiling water
1 1/2 tsp. salt
2 tsp. soya sauce
1 1/2 tsp. garlic powder
Pinch of turmeric
50 ml oil
75 g nutritional yeast flakes
125 g broccoli florets, steamed
40 g green chillies, diced

Cook the macaroni and set aside. In a saucepan, melt the margarine over low heat. Whisk in the flour and continue whisking until the mixture is smooth and begins to bubble. Stir in the boiling water, salt, soya sauce, garlic powder and turmeric. Beat until all ingredients are dissolved. Continue cooking until the sauce thickens and bubbles. Whip in the oil and nutritional yeast flakes.

Preheat the oven to 350ºF/180°C.

Mix the sauce with the macaroni. Add the broccoli florets and chillies and pour into a casserole dish. Pour the remaining sauce over the top and sprinkle with paprika. Place in the oven and bake for 25 minutes. Grill for a few minutes until the ‘cheese’ becomes stretchy and crisp on top.

Makes 4 servings