Vegan Mushroom Leek Gratin Mac and Cheese
A decadent mushroom and leek gratin is made even more decadent with the addition of pasta and more vegan cheese.
Servings: 6
Calories: 409kcal
Ingredients
- 12 Ounces Pasta, shells or macaroni
- 2 Tablespoons Olive oil
- 1 Leek, chopped
- 1 Pound(16oz) Baby bella mushrooms, chopped
- 1 Tablespoon Lemon juice or white wine
- 3 Tablespoons Vegan butter
- 6 Cloves Garlic, chopped
- 3 Tablespoons All purpose flour
- 2 1/2 Cups Non-dairy milk, unsweetened I used oat milk
- 1 1/2 Cups Vegan cheese, divided(I used mozzarella and parmesan)
- Salt and pepper to taste
Topping
- 1/2 Cup Panko bread crumbs, vegan
- 1/4 Cup Vegan Parmesan
- 2 teaspoons Olive oil
Instructions
- Preheat the oven to 400 degrees(F).
- Cook the pasta according to package directions, drain when al dente.
- While the pasta cooks, heat the olive oil in a large pot on medium high.
- Add the leeks and mushrooms. Sauté, reducing heat as needed, until the mushrooms have released their liquid and are starting to brown. This will take about 8 to 10 minutes. Season with a pinch of salt and pepper.
- Then, remove the mushrooms and leeks from the pot, put in a bowl and set aside.
- Now, pour the lemon juice or wine into the pot to deglaze the pot and scrap off any bits that are stuck to the bottom of the pot.
- Add the vegan butter to the pot, and then once it has melted, add the garlic and sauté for 1 to 2 minutes.
- Pour the flour into the pot and then whisk it into the vegan butter and garlic to make a roux.
- Pour the non-dairy milk into the pot as well as a pinch of salt and pepper. Then whisk to fully combine. Making sure there are no lumps of roux left.
- Bring to a simmer, then reduce heat to medium low and let simmer for 3 to 4 minutes or until the sauce is nice and thick.
- Add 1 1/4 cups of vegan cheese(I used half mozzarella and half Parmesan), then whisk to combine, and continue to whisk until the cheese has melted into the sauce.
- Taste and adjust seasonings, adding more salt, pepper or lemon juice if needed.
- Now, add the leeks and mushrooms back into the pot, as well as the pasta once it is done. Toss to combine everything.
- Pour the mac and cheese into a 9 x 9 inch baking dish and smooth out.
- Top with the remaining 1/4 cup of vegan cheese.
- Now, in a small mixing bowl, combine the topping ingredients, tossing it together so the panko is coated in olive oil.
- Sprinkle the topping evenly on top of the mac and cheese.
- Bake for 10 to 15 minutes or until the panko topping is golden brown. Serve!
Video
Nutrition
Calories: 409kcal | Carbohydrates: 70g | Protein: 12g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Sodium: 463mg | Potassium: 231mg | Fiber: 4g | Sugar: 10g | Vitamin A: 720IU | Vitamin C: 3mg | Calcium: 203mg | Iron: 3mg