A complete joy!
A very simple vegan recipe with a creamy pesto and glacial mint.
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Tuscany agrifood tradition evolves, changes and takes a new shape, moulded by the learned and farsighted hands of Severino Becagli. The company, ...
· ½ cup Vegan Butter (112g)
· 6 Tbsp All Purpose Flour
· 5 cups Coconut Milk
· 1 cup Vegetable Stock (240ml)
· 3 tsp Onion Powder
· 3 tsp Garlic Powder
· 1 ½ tsp Smoked Paprika
· 1 ½ tsp Salt
1 ½ tsp Ground Black Pepper
1. Add the vegan butter to a pot and let it melt. When it’s melted add in the all purpose flour and stir it vigorously with the melted butter.
2. Then pour in the coconut milk and the vegetable stock. Use a hand whisk to whisk out the lumps. Keep whisking until it starts to boil and then keep whisking for a few minutes after it has boiled until it thickens. It will continue to thicken as it cools, so it doesn’t have to be all the way there when you remove it from the heat, as long as it has thickened considerably from when you started.
3. Remove it from the heat and add in the nutritional yeast, onion powder, garlic powder, smoked paprika, salt and pepper and whisk in. Now your sauce is ready, you can prepare Ricciolina pasta.
4. Cook Ricciolina according to the package directions and drain.Don't get scared if the water tinges green, it's the wheat germ (full of nutrients)
5. Add the cooked pasta into the pot of sauce and toss it up with the sauce.
6. Then transfer the pasta and sauce to a baking dish and smooth down.
7. Place the breadcrumbs evenly over the top of the macaroni cheese.
8. Bake for 20 minutes until the topping is golden brown and crispy.
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