SMOKEY BEANS w-MAC AND CHEESE

INGREDIENTS

MAC N CHEESE

4 cloves roasted garlic, peeled

3 potatoes, peeled and halved

2 carrots, chopped into large chunks

1 yellow capsicum, halved

1 onion, chopped into large chunks

½ CUP soaked cashews, drained when soft

3 TSP miso paste

3 TSP Dijon mustard

3 TSP apple cider vinegar

2 TBSP nutritional yeast

2 TSP salt

1 ½ CUPS water

500g pasta 

Dried oregano

Panko crumbs

SMOKEY BEANS

1 TBSP olive oil

1 onion, finely chopped

2 garlic cloves, minced

2 TSP smoked paprika

1 CUP Passata or tinned tomatoes

1/2 CUP vegetable stock

2x 400g kidney beans, rinsed and drained

2 TBSP barbecue sauce

2 TSP liquid smoke

1/4 TSP chilli

1 TSP salt

Pepper

250g Cherry tomatoes, roasted

250g Broccolini, grilled

INSTRUCTIONS

MAC N CHEESE

1. Pre-heat your oven to 200-220°C. Wrap the garlic in foil and roast in the oven for approx. 20 minutes until browned.

2. Boil the potatoes with carrots, yellow capsicum, onion and carrots until soft.

3. Drain the liquid and put all of the vegetables and roasted garlic into a food processor and blitz until smooth.

4. Add the cashews, miso paste, Dijon mustard, apple cider vinegar, and salt until smooth; the water should be added slowly from the top. Blitz in more salt, Dijon mustard, or nutritional yeast until the flavour is to your liking.  

5. Cook the pasta according to the packet instructions, drain and return to the pot.

6. Pour the cheese sauce into the pot and mix through.

7. Serve and sprinkle with panko crumbs and oregano.

SMOKEY BEANS 

1. In a small pan, cook the onion in olive oil for a few minutes.

2. Add the smoked paprika and garlic, and cook for 30 seconds (until fragrant).

3. Add the passata, stock, beans, BBQ sauce, liquid smoke and spices. Simmer for 8-10mins until the sauce has reduced and is a nice and thick consistency.

Serve with roasted cherry tomatoes, grilled broccolini and toasted bread.