Broccoli Mac and Cheese

What better way to use up stale bread?! On our Instagram, we asked you what you waste the most and a lot of you said bread which is unsurprising as in the UK alone we’re estimated to waste around 900,000 tonnes of bread every year! So in our mission to help you reduce your food waste, we’ve created a delicious solution… Vegan Broccoli Mac and Cheese with a (stale) Bread Crumb Topping. It’s creamy, cheesy and not to mention very easy to make! And we use up the whole broccoli including that stem too, because it’s delicious! Hope you try and love this recipe as much as we do!


Cheese Sauce; 800ml full fat coconut milk 2 cloves garlic (minced) 6 tbsp nutritional yeast half tsp nutmeg 1 tsp paprika 1 tsp dijon mustard juice of half a lemon 1 tsp salt 1 tsp pepper Optional: 100g grated vegan cheddar (for extra cheesiness)

Other; 500g macaroni pasta 1 head of broccoli 2 tbsp oil 4 slices bread (use stale if you have it) salt & pepper to taste

Method: Preheat your oven to 200C/400F. Start by cooking the pasta in salted, boiling water until el dente, this should take about 10 minutes. Add your stale bread to a food processor and grind into a breadcrumb consistency.

Add 1 tbsp oil and a pinch of salt, process again until combined. (If you don’t have a food processor, simply tear or slice the bread apart into small chunks and toss in a bowl with the oil and salt.) Combine all of your cheese sauce ingredients in a large bowl and mix thoroughly. Slice the entire broccoli up (make sure you use that delicious stem!) and place into a large roasting dish with 1 tbsp oil and a pinch of salt and pepper.

Roast for 15 minutes. Once the pasta is cooked, drain and mix into the cheese sauce. Take your broccoli out of the oven and add the macaroni cheese to the roasting dish until everything is combined. Sprinkle the breadcrumbs evenly over the mac and cheese.

Place into the oven for 30 minutes until golden and bubbling.

Serve with or without some garlic bread and enjoy! x