Meat free pepperoni and macaroni in a rich cheese sauce, with a crispy cheese and sliced pepperoni topping. The pepperoni I’m using is by Love Seitan it has a great flavour and texture to it. I love making my own seitan, but I realise that making your own isn’t always an option. I’ve been following Love Seitan on Instagram for a while, and I was curious to see what their seitan was like. I made an order, I tried out their products, and I really enjoyed them. They have a good range, I feel they’re good value for money, and they have a long shelf life. I’d definitely recommend checking them out if buying seitan is preferable to making it yourself.
Yield; Four servings Cook time; 25 minutes if using an air fryer, 35 minutes using an oven
You’ll need;
- 30g dairy free butter, I used Flora plant butter
- 30g plain, all purpose flour
- 500ml plant milk, warmed, I used Alpro long-life soya milk
- 175g dairy free cheese, I used Epic Mature by Violife
- A pinch of ground nutmeg
- One teaspoon of dijon mustard
- 200g meat free pepperoni, slice half and dice the other half into cubes
- 300g (this is the dry, uncooked weight) macaroni
- Salt and pepper to taste
Method;
- Start by heating the butter in a saucepan over a medium heat. Once it’s melted, add in the flour and whisk them together. Cook the flour for a couple of minutes before gradually adding the milk, a little at a time
- Once all the milk has been added, stir in 150g of cheese (reserving the final 25g for the crispy topping). Keep stirring the sauce until the cheese melts
- Once the cheese has melted, add in the nutmeg and mustard, then season to taste with salt and pepper. Add the cubed pepperoni and stir it through the sauce
- Cook the macaroni as per the instructions on the packet, knocking off a couple of minutes as it will carry on cooking as it bakes. To cut down on prep time, cook the macaroni while making the sauce
- Once the macaroni is cooked, drain it thoroughly and mix it with the sauce. Add the macaroni into an oven or air fryer safe dish, then top with the sliced pepperoni and remaining cheese
- Air Fryer; Bake in the air fryer at 180°C for ten minutes, or until the cheese on top is crispy
Oven; Bake in the oven at 200°C/180°C fan assisted for 20 minutes, or until the cheese on top is crispy
Leave it to stand for a few minutes before serving
This is a really tasty comfort food treat, I’d recommend serving it with crusty garlic bread to mop up the cheese sauce with. Carbs with more carbs are just delightful
Bethany's Vegan Kitchen 