VEGAN CHEDDAR CHEESE RECIPE RECIPES
VEGAN CAULIFLOWER CHEESE RECIPE | BBC GOOD FOOD
Enjoy our roasted cauliflower tossed with a silky, rich cheese sauce – you won’t even notice that it’s entirely plant-based
Provided by Katie Hiscock
Categories Dinner
Total Time 1 hours
Prep Time 15 minutes
Cook Time 45 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C fan/gas 6. Toss the cauliflower florets and stalks with the oil in a large roasting tin and season well. Roast for 25-30 mins until almost tender, then add the leaves and cook for a further 5 mins.
- To make the sauce, melt the vegan butter block in a large saucepan. Add the flour, mustard powder, onion and garlic granules and cook for 2-3 mins. Gradually add the soya milk, whisking well to incorporate. Bring to a gentle simmer, stirring constantly, then simmer for 4-5 mins until thickened and reduced slightly. Add the nutritional yeast and season well, then whisk to combine.
- Tip the sourdough breadcrumbs and vegan cheese into a bowl and stir to combine. Season well. Remove the cauliflower from the oven, spoon over the sauce and stir to combine. Scatter over the cheesy sourdough crumbs and return to the oven for 10 mins until bubbling and golden. Serve as a side or main with a green salad.
Nutrition Facts : Calories 456 calories, FatContent 23 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 36 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 9 grams fiber, ProteinContent 21 grams protein, SodiumContent 1 milligram of sodium
BRUSSELS SPROUT AND CHEDDAR CHEESE SOUP RECIPE | SAINSBUR…
The perfect way to use up leftover Christmas sprouts: Emma Franklin's Brussels sprout and cheddar cheese soup recipe from Sainsbury's magazine. Give it a try and let us know how you get on in the comments.
Provided by Emma Franklin
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 7
Steps:
Heat the oil in a medium pan and fry the onions over a medium heat until soft, 8-10 minutes. Meanwhile, roughly chop half the sprouts and cut the rest into halves or quarters, depending on size.
Add the garlic to the pan and stir-fry for 1 minute, then add the chopped sprouts and stock, cover with a lid and bring to the boil. Take the pan off the heat and leave to cool slightly.
Purée the soup. Stir the cream, remaining sprouts, cheese and some seasoning into the pan and simmer for 2-3 minutes or until the cheese has melted. Serve with a drizzle of olive oil and a scattering of extra cheese.
Kitchen secret: if you love sprouts so much you don't have any leftovers, simply cook raw sprouts in boiling salted water for 8-10 minutes, or until tender.
Nutrition Facts : Calories 104 calories, FatContent 5.0 grams, SaturatedFatContent 2.1 grams, SugarContent 6.0 grams, SodiumContent 100.0 milligrams salt, CarbohydrateContent 7.9 grams, FiberContent 5.7 grams, ProteinContent 4.2 grams
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STICKY ONION & CHEDDAR QUICHE RECIPE | BBC GOOD FOOD
A crisp pastry case and a just-set creamy filling, quiche is a good solution to any meal dilemma from dinner parties, suppers, picnics and even afternoon tea
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Afternoon tea, Buffet, Dinner, Lunch, Main course, Snack, Starter, Supper
Cuisine British
Calories 567 calories per serving
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Afternoon tea, Buffet, Dinner, Lunch, Main course, Snack, Starter, Supper
Cuisine British
Calories 567 calories per serving
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