So I was experimenting with ingredients yesterday and I have hands down made my best vegan dish to date! I created a BBQ pulled ‘pork’ mac and cheese, which is creamy, tasty and full of flavour.

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The dish was inspired by the Wicked Kitchen BBQ Butternut Mac- I wanted to recreate a similar dish, incorporating BBQ, cheese, and pasta.

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The star of todays dish is Pulled Oumph – a delicious alternative to a BBQ pulled meat; it’s so convincing, you could fool any meat-eater!

What you will need (for about 3 servings)

For the sauce:

  • Half a glass of soya milk or plant-based alternative.
  • Handful of chopped white onions
  • 1/4 tsp of English mustard
  • 4 tbsp bbq sauce (I used the Harvester brand)
  • Half a cup of flour
  • Half a cup of cornflour (to thicken, so add as much as you need)
  • Water (just to thin your sauce out if it gets too thick!)
  • Half a cup of nutritional yeast
  • 1/3 tub of Violife Cream Cheese Spread (or alternative)
  • Optional: 3-4 tbsp of The Naturally Vegan Food Company Cashew Cheese Spread (OR if you don’t have this, use 1/4 clove of garlic). This gives it some extra cheesiness and garlic flavour!

For the rest:

  • Pulled Oumph – I used about 1/3 of the bag
  • Handful of peas
  • Pasta (amount as required) – I didn’t actually have any macaroni so I just used regular pasta
  • A handful of chopped mushrooms

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Method

  1. Cook pasta and peas in slightly salted water.
  2. While pasta is cooking, prepare the sauce (see below for method).
  3. Once pasta and sauce are both finished, layer the pasta and sauce into a dish, pasta first, then topped with the sauce.
  4. Place in the oven.
  5. Cook your Pulled Oumph and mushrooms together- adding the extra BBQ sauce as desired once cooked.
  6. Take your pasta out of the oven, and then place the BBQ Oumph and Mushrooms on top.
  7. Enjoy!

Method (Sauce)

  1. Add in half a glass of milk into a pan, with a handful of onions, stir.
  2. Mix in all the other ingredients gradually apart from the cornflour, stirring throughout on medium heat.
  3. Add cornflour, use a handwhisk/coffee whisk and keep stirring, making sure the sauce isn’t too thick. Add more cornflour if needed. You want it thick, but not too thick as you will need to pour it onto your pasta!
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I used frozen onions- which is why it looks like there is loads! (It’s just ice)

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Serve with some garlic bread and you’re done!

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I hope you enjoyed this pretty simple recipe- and you really must try it! I’ve just had the leftovers for my lunch, and I can’t get enough! Would love to know if any of you tried it.

Emma x

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2 thoughts on “Vegan BBQ Pulled Mac & Cheese

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