1 bag (500g) macaroni – we favour the Scottish brand of Marshalls, it has a nice curl to it and good texture for this recipe 🙂
a tablespoon margarine (we used Pure sunflower)
1 onion or leek, finely chopped
2 tablespoons of plain white flour
1 litre of unsweetened soya milk
1 stock cube (we used Kallo organic)
1 teaspoon of smooth yellow mustard
1 heaped tablespoon of sweet white miso
seasalt to taste
2 or 3 large tomatoes, thinly sliced
1 block of Redwoods cheddar style cheezly, grated (or other vegan cheese)
Cook the macaroni as per packet instructions. While the water is coming to the boil/pasta cooking, prepare the sauce. Melt the marg and cook the onion in it for a few minutes. Add the flour and stir thoroughly. Gradually add the milk, stirring all the time to avoid lumps (but don’t worry too much, they seem to be un-noticed in the final mix anyway 😉 ) Add in the stock, mustard and salt, still stirring away. Once the sauce has thickened, remove from heat and stir in the miso. Put your grill on to heat on high. Drain your pasta (once cooked) and mix in the sauce. Place in a large oven proof dish and top with the tomatoes and then cheese on top. Place under the grill for a few minutes until it goes a little squidgy (a very specific and precise term)… yum.
2-3 teaspoons of original bisto (or any vegan gravy) and water for mixing
a cupful of millet boiled with a cauliflower and then mashed with a little seasalt
or a cupful of millet boiled with 3 or 4 chopped, peeled parsnips and mashed
or mashed potatoes prepared with soya milk and marg. (slightly less healthy)
sweet potato mash is also good!
Place the aduki beans in a pan and cover well with water. bring to the boil and then turn down to a simmer until softened (varies – can be half an hour or a bit more). Drain and then add the vegetables, cover with water again and bring to boil and then simmer for about 10-15 minutes. Add your bisto or other gravy mix plus any salt desired, and place in an oven proof dish. Top with mash of choice and then into the oven to brown up a little (200C/400F for about 20-30 minutes or longer of heating up from cold later). Fantastic served with slightly boiled spring greens or dark cabbage.
Cranberry, Orange and Ginger Sauce
3/4 cup/150g/5oz sugar
1/2 cup/150ml/quarter pint of orange juice
zest of 1 lemon
1 teaspoon of fresh grated ginger (or half a teaspoon of dried ginger)
2 cups of fresh cranberries
pinch of salt
Place the cranberries, orange juice and ginger in a pan and simmer for about 10 minutes. Give the berries a mash and add the sugar, zest and salt. Cook gently until all the sugar is completely dissolved. The sauce will thicken up as it cools slightly. Nice served hot or warm with nut roast or mushroom puff and parcel (on Yule page).