FOOD

Vegan 'Lobster' Mac and Cheese

This isn't just any Mac and Cheese, this is our Vegan 'Lobster' Mac and Cheese. This simple and easy recipe is also cold hard proof that you can veganise just about anything without sacrificing any flavour. Perfect for a meat free Monday, lunch or dinner, this will be sure to fill a hole in your belly.

FOOD

Vegan 'Lobster' Mac and Cheese

This isn't just any Mac and Cheese, this is our Vegan 'Lobster' Mac and Cheese. This simple and easy recipe is also cold hard proof that you can veganise just about anything without sacrificing any flavour. Perfect for a meat free Monday, lunch or dinner, this will be sure to fill a hole in your belly.

Ingredients

Breadcrumb Mixture

  • 50g fresh breadcrumbs
  • ½ tsp seaweed/nori powder
  • ½ tsp lobster seasoning
  • ½ tbs olive oil
  • Fresh black pepper

'Lobster' Seasoning

  • ½ teaspoon seaweed/nori powder
  • ¼ teaspoon celery salt
  • ½ teaspoon sweet paprika
  • ½ teaspoon mustard powder
  • ¼ teaspoon ginger powder
  • 2 bay leaves
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon freshly ground white pepper
  • Pinch of crushed red pepper flakes
  • 1 tablespoon olive oil for frying

Mac N Cheese

  • 4 x King Oyster mushrooms, torn into small/medium sized strips and chunks
  • 40g vegan butter
  • 40g plain flour
  • 1 tsp nutritional yeast
  • 400ml oat milk
  • ½ tsp garlic powder
  • ½ tsp dijon mustard
  • 200g vegan cheese - (50/50 mix of regular and mozzarella)
  • Pinch of salt and pepper
  • 300g pasta, cooked (macaroni or similar)

Steps

Breadcrumb Mixture

  1. In a bowl mix together all the ingredients and keep aside for the end.

'Lobster' Seasoning

  1. In a coffee grinder, combine all the dry ingredients and lightly blitz.
  2. Drizzle a small amount of olive oil over the mushroom strips and scatter over an even sprinkling of the lobster seasoning mix. In a large frying pan, heat up a small amount of olive oil and when hot add the mushroom pieces. Fry on medium heat for 2 minutes, then add a splash of water, cover with a lid and reduce heat to low for a further 2 minutes. Remove and drain off any excess water. Set aside for later

Mac N Cheese

  1. In a large frying pan, melt the vegan butter on medium heat and once it starts to foam slightly add the flour and nutritional yeast and using a spatula mix until combined.
  2. Cook for a minute or so and slowly add the oat milk in batches, stirring constantly until you end up with a creamy sauce. Sprinkle in the garlic, mustard powder and vegan cheese and cook until melted and gooey. Check the seasoning and adjust before stirring through the cooked pasta, coating the pasta in the lovely sauce.
  3. Throw in the cooked mushroom ‘lobster’, do another quick stir and portion out into oven safe dishes.
  4. Top with the flavoured breadcrumb mix and place under the grill for a minute until the breadcrumbs are golden brown and crisp.
  5. Serve on its own or with a simple green salad.