Vegan Mac ‘n’ Greens Recipe

Instructions:

1. Preheat the oven to 200°C/fan 180°C/gas 6. Spray a large non-stick roasting tin with low-calorie cooking spray. Add the squash, season lightly and toss well. Roast for 30-35 minutes or until tender, turning halfway.
2. Cook the buckwheat according to package instructions, drain and set aside.
3. In a large non-stick saucepan sprayed with low-calorie cooking spray, add the onion, garlic, sage, 2 tbsp water and a little salt and pepper. Cover and cook for 10-12 minutes or until really soft.
4. In another large saucepan, bring water to a boil. Add the cauliflower and cook for 7 minutes or until very tender. Remove with a slotted spoon and drain in a colander. Add the macaroni to the same pan, bring back to the boil and cook for 4 minutes, then add the broccoli and cook for a further 4 minutes or until the macaroni and broccoli are tender. Drain well and reserve 150ml of the cooking water.
5. Put the onion, cauliflower, vegan yeast extract, half the squash and the pasta water in a food processor and blend to a smooth purée. Return to the pan and stir in the macaroni, broccoli and remaining squash.
6. Divide the pasta and vegetables between plates, sprinkle with the buckwheat and herbs to serve.

Air Fryer Vegan Mac ‘n’ Greens

A Healthier Twist on a Comfort Food Classic

Ingredients:

• 1 kg butternut squash, peeled and cut into 1-inch cubes
• 100g dried buckwheat
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1/2 tsp dried sage
• 300g cauliflower florets
• 500g macaroni pasta
• 350g broccoli florets
• 4 tsp nutritional yeast
• 1 tbsp fresh basil, chopped
• 1 tbsp fresh parsley, chopped
• Low-calorie cooking spray

Instructions:

1. Prep the Vegetables:
2. Toss the butternut squash cubes with a bit of olive oil, salt, and pepper. Spread them in a single layer on an air fryer basket.
3. Air fry at 400°F (200°C) for 15-20 minutes, or until tender and golden brown, shaking the basket halfway through.
4. Cook the Buckwheat:
5. Prepare the buckwheat according to package instructions. Drain and set aside.
   Sauté the Aromatics:
6. Spray a large skillet with low-calorie cooking spray. Add the onion and garlic, and cook over medium heat until softened, about 5 minutes. Stir in the dried sage.
7. Cook the Veggies and Pasta:
8. Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5 minutes, or until tender. Drain and set aside.
   Add the macaroni pasta to the boiling water and cook according to package instructions. Drain, reserving 1 cup of the pasta water.
   In the same pot, cook the broccoli florets for 3-4 minutes, or until tender-crisp. Drain.
9. Create the Sauce:
10. In a blender, combine the cooked cauliflower, nutritional yeast, half of the roasted butternut squash, and the reserved pasta water. Blend until smooth and creamy.
    Pour the sauce into the skillet with the sautéed onions and garlic. Stir in the cooked macaroni, broccoli, and remaining butternut squash.
11. Serve:
12. Divide the mac ‘n’ greens among bowls. Top with the cooked buckwheat and fresh herbs.
    Tips:
13. For a richer flavor, consider adding a splash of plant-based milk or cream to the sauce.
    Experiment with different herbs and spices to customize the flavor.
    Adjust the cooking time and temperature of the air fryer as needed, depending on your specific model.
    Enjoy this healthier, plant-based twist on a classic comfort food!