Serves 4 | Prep time: 5 mins | Cooking time: 15-20 mins Recommended age of child: from 10 months Freeze time: 8-10 weeks


Macaroni ‘Cheese’


l 250g/9oz macaroni l 1 tbsp vegetable oil l ½ onion, finely chopped l 1 clove garlic, crushed l 1 tbsp vegan margarine


l 1½ tbsp flour l 250ml/8½fl oz soya milk l 2 tbsp nutritional yeast flakes l 1 tbsp light tahini


1 Bring a medium saucepan of water to the boil and cook the pasta according to the packet instructions. 2 Meanwhile, for the sauce, heat the oil in a small saucepan and add the onions and garlic. Fry until they start to lightly brown. 3 Stir in the margarine then add the flour gradually, mixing with a wooden spoon for several minutes so it melts and forms a smooth paste. 4 Gradually stir in the soya milk, a little at a time, so any lumps can be smoothed out. 5 Add the yeast flakes and tahini. 6 Keep on a low heat and keep stirring while the sauce thickens. 7 When the macaroni is cooked, drain it and spoon into a bowl to serve. Pour over the sauce then mix in thoroughly. 8 Serve immediately, or alternatively top with grated vegan cheese and grill to brown off the top. 9 Other topping ideas include sliced tomato, herbs, and bread crumbs.


Viva! and Vegetarian & Vegan Foundation 49


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