Meat-free Monday is not about perfection or pressure. It is just one small moment in the week to try something kind to your body and a little kinder to the planet. Vegan mac and cheese does that without making a big fuss. Recipe compliments of Instant Pot.

Ingredients

Sauce:

• 2 medium potatoes
• 2 carrots
• 1 cup cauliflower
• 1/2 cup water/milk
• 1/4 cup sunflower seeds (soaked overnight in boiling water for at least an hour)
• 2 tsp coconut oil/butter
• 2 tbsp nutritional yeast
• 1 tsp onion powder
• 1 tsp thyme 
• 1/2 tsp garlic powder (optional)
• 1 tsp Himalayan salt
• A few good cracks of black pepper

Pasta:

• Pasta of your choice

Nutmeg coconut crumb:

• 1/2 cup coconut flour
• 1 tsp nutritional yeast
• 2 tbsp coconut oil
• 1/2 tsp onion powder
• 1/4 tsp freshly grated nutmeg

Method

1. Steam the potatoes, cauliflower florets and carrots for 15 min.

2. In a separate pot, cook your pasta until al dente.

3. While the veggies are cooling slightly, make the crumb. Mix the ingredients with your fingers until you reach a shortbread-like consistency.

4. Bake in the oven at 160°C for 5-10 minutes or toast in a pan until golden brown.

To make the sauce:

1. In a high-speed blender, add the soaked sunflower seeds, coconut butter, milk and seasoning together and blend until smooth and creamy.

2. Add the veggies and blend again. You may need slightly more liquid. 

3. Add the sauce to your pasta and stir through until warm again.

4. Serve with the coconut crumb and fresh herbs of choice.