Name: Vegan Japanese Macaroni Gratin
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: vegan
Ingredients: 8 oz gluten free macaroni style pasta (224g); 1 tsp salt; 1 medium onion, sliced (180g); 2 cups mushrooms of choice, sliced 1 cm thickness (380g // use 2+ kinds for more texture and flavour); 2 tsp vegetable broth powder (1 cube // 5g); ¼ cup cashew butter (60g // or ½ cup cashews); 3 tbsp nutritional yeast (20g); 1 tbsp miso paste (15g); 1/2 tsp white pepper; 1/2 tsp salt; 1 heaping tbsp corn starch (12g); 2 cup silken tofu (500g); 1 cup unsweetened soy milk (250ml); ½ cup non dairy vegan cheese (120g); ¼ cup gluten free panko (30g); scallions or chives for garnish

Description

This vegan Japanese Macaroni Gratin is irresistibly creamy, hearty and pure comfort food! Made with macaroni, mushrooms and onions, baked in a creamy dairy free white sauce and topped with crispy panko. (Gluten free)

Ingredients

Units

Pasta

8 oz gluten free macaroni style pasta (224g)
1 tsp salt
1 medium onion, sliced (180g)
2 cups mushrooms of choice, sliced 1 cm thickness (380g // use 2+ kinds for more texture and flavour)

White Sauce

2 tsp vegetable broth powder (1 cube // 5g)
1/4 cup cashew butter (60g // or 1/2 cup cashews)
3 tbsp nutritional yeast (20g)
1 tbsp miso paste (15g)
1/2 tsp white pepper
1/2 tsp salt
1 heaping tbsp corn starch (12g)
2 cup silken tofu (500g)
1 cup unsweetened soy milk (250ml)

Toppings

1/2 cup non dairy vegan cheese (120g)
1/4 cup gluten free panko (30g)
scallions or chives for garnish

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Instructions

Bring a pot of water to a boil and then cook pasta until al dente (follow instructions on package). Drain well, rinse the pasta with cold water and set aside.
Add sauce ingredients to blender and blend until smooth and creamy. Set aside.
Over medium high heat, add oil or water and sliced onions and cook for about 3 minutes. Add in the mushrooms and then cook until onions begin to caramelize (if using water, add as needed to pan doesn’t burn). Reduce the heat to medium, add sauce to the pan and gently stir for 1 minute until slightly thickened. Reduce the temperature to medium low and then add in the pasta. Stir for 3-5 minutes until sauce thickens.
Add everything to a baking dish or divide between 4 individual baking dishes and then top with vegan cheese and panko. Broil 5-7 minutes or until golden brown or bake at 450 for 15 mins. Top with black pepper and scallions or chives. Enjoy!

Notes

Helpful Equipment: gratin single baking dishes, 8×8 inch baking dish, vitamix, spatula, large pan
Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer) without garnishes and toppings.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: entree
Method: baking
Cuisine: vegan, gluten free, japanese

Nutrition

Serving Size: 1 serving
Calories: 494g
Sugar: 5.6g
Sodium: 868mg
Fat: 14.2g
Saturated Fat: 2.4g
Unsaturated Fat: 10g
Trans Fat: 0
Carbohydrates: 65.8g
Fiber: 6.4g
Protein: 28.5g
Cholesterol: 0