Dairy-free Creamy Mac and Cheese
Going vegan doesn’t mean your meals will be boring - just look at this delicious Mac and Cheese replacing cheese with raw cashews! Be warned: it’s highly addictive!
Dairy-free Creamy Mac and Cheese
Ingredients (Serves 4 to 5):
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Steps: 1. Cook macaroni for 6 to 8 minutes in salted water until al dente. Drain and set aside. 2. Place potatoes, carrots and onion in boiling water. Cook for about 10 minutes until vegetables are tender and soft. Drain, and keep the cooking water. 3. Place cooked vegetables into a blender. Add cooking water, cashews and the remaining ingredients. Blend until smooth to create a creamy sauce. 4. Pour sauce over cooked macaroni. Season with salt and serve immediately. |
Meatless Burgers You Need to Try
There’s so much to love about beef, but if you need a break from meat, here are four meatless burger patty recipes you can try at home. For something even more hassle-free, grab a pack of Beyond Meat patties at city'super!
Purple Sweet Potato Burger
Ingredients (Makes 4):
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Steps: 1. Loosely wrap the sweet potato with foil and bake at 200°C for 30 minutes. Set aside to cool. While the sweet potato bakes, heat about 1/2 tbsp olive oil in a pan on medium high heat, then add onions, garlic and mushrooms and cook until softened. 2. Add kale and cook for another 3 to 4 more minutes. Remove from heat and place in a mixing bowl. Season the mixture. 3. Mash sweet potato and add to the mushroom mixture. Mix well and shape into 4 patties. Cook patties in a pan over medium heat until browned and crispy. 4. Place patties on burger buns and top with sliced avocado. |
Curry Chickpea Burger
Ingredients (Makes 4):
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Steps: 1. Place chickpeas, cilantro and garlic into food processor and pulse until coarsely chopped. Add remaining ingredients. Pulse again until mixed well. Shape mixture into 4 patties. 2. Coat a large pan with olive oil and place over medium heat. Place patties in the skillet and cook until the bottoms start to brown, about 4 minutes. Flip and cook the other side for another 4 minutes. Remove from heat and transfer to a plate. 3. Assemble burgers with the buns, cooked patties and greens of your choice. |
Beetroot Veggie Burger
Ingredients (Makes 4):
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Steps: 1. Bake the beetroot cubes at 180°C for 30 minutes. Set aside to cool. 2. Place the roasted beets in a food processor and blend. Add remaining ingredients and stir to combine. Add more breadcrumbs if the texture is too mushy. 3. Shape mixture into 4 patties. Cook in a pan over medium heat for about 8 minutes on each side until browned and crispy. Assemble the burgers and serve immediately. |
Portobello Mushroom Burger
Ingredients (Makes 4):
Marinade
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Steps: 1. Whisk oil with vinegar, garlic powder, onion powder, soy sauce and pepper in a large bowl. Add mushrooms and toss to coat thoroughly. Marinate at room temperature for 20 minutes. 2. Set the grill to medium heat and grill mushrooms for about 8 minutes until tender. Remove from heat and set aside. 3. Spread vegan mayonnaise on the inside of each burger bun. Assemble by place 2 grilled mushrooms and top with a lettuce leaf, sliced tomato and onion. Serve promptly. |
Beyond Burger
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Ingredients (Make 4):
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Steps: 1. Lightly toast the buns and set aside. 2. Season the patties with salt and pepper. Add olive oil to a pan over medium high heat. Cook the patties for 3 minutes on each side. 3. Build the burgers with lettuce, tomato, onion, and vegan mayonnaise. |
