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Growing up in Canada, Mac and Cheese has always been a staple in my diet, and something I definitely ate at least once a week during university. Since going vegan I have really missed this classic comfort food, so I set my self the challeng of creating a quick and tasty version that anyone can enjoy.

After a number of seriously failed attempts, I think I have finally cracked it. If you give it a try please leave us a comment with your feedback – Enjoy!


  • 1 pound of macaroni
  • 3 cups broccoli florets
  • 1/4 cup vegan margarine
  • 1/3 cup of plain flour
  • 3 cups of light soy milk
  • 3/4 cup nutritional yeast
  • 2 tablespoons tomato paste
  • 2 teaspoons sea salt
  • garlic salt to taste
  • Concentrated lemon juice
  • Agave nectar


Bring a large pot of water to a boil and add macaroni. Cook according to package directions.  To speed up the process add the broccoli into the boiling water for the last 5 minutes and let cook. Drain and return to pot.

At the same time in a medium saucepan, make a paste by whisking the vegan margarine and flour together over medium heat for about 3min. Add soya milk, yeast, tomato paste, salt, and garlic powder to the saucepan and bring to a boil, whisking frequently. Reduce heat to low and let simmer until the sauce thickens. Then stir in lemon juice and agave to taste (I put in about a tablespoon of each). Toss the noodles and broccoli with the sauce and serve immediately. Season with fresh ground pepper.

Makes 4 generous servings