Zacchary Bird
Zacchary Bird
The vegan butcher, the vegan baker and the vegan trouble maker.
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VEGAN PULLED PORK MAC & CHEESE BAKE

It’s a vegan shepherd’s pie recipe.. but the meat is out of the new pulled Pulled Oumph! that’s just hit Australia and the mashed potatoes are mac & cheese instead. I am OBSESSED with this combo - it's stupidly simple to make and is the only food I'm eating this week. You can even substitute the vegan mac & cheese with your fave store bought brand to make it a two ingredient miracle meal - check out my reel to see how you can use the new Kraft vegan mac & cheese to do exactly that. Pulled oumph! and vegan kraft mac & cheese are available in Australia (Woolworths) right now! Here’s how to make this majestic moment.

INGREDIENTS

Macaroni & Cheese:

  • 2 tb olive oil

  • 3 tbs all-purpose flour

  • 2 ¼ cups soy milk

  • ¼ cup nutritional yeast

  • 1 tsp garlic powder

  • 1 tsp dijon mustard

  • 11⁄2 cups shredded dairy-free cheese

  • 250 g dried macaroni (cooked per packet instructions)

  • 2 packets Pulled Oumph!

  • fresh parsley to serve, very finely chopped

METHOD

  • Make the mac & cheese first: heat olive oil in a saucepan over medium. Sift in the flour and stir for 1–2 minutes to make a bubbling roux. Gradually whisk in the soy milk a little at a time. Reduce the heat to low and stir through the nutritional yeast, the garlic powder and mustard. If the sauce is very thick, add a splash more soy milk. Stir through the cheese, then simmer for a further 5-10 minutes. You’ll know it’s done when the sauce comes away from the side of the pan. Remove from heat and stir in the macaroni. Alternatively, prepare 2 boxes of packet macaroni.

  • Preheat the oven to 200c. In a saucepan, add the pulled Oumph! with a splash of water. Cook, stirring occasionally for 10 minutes. Use two forks to shred the Oumph! further then fill the base of a pie dish with it. Spoon over the mac & cheese then smooth with the back of the spoon. Sprinkle over extra cheese if you’re feeling bougie, then bake for 45 min. I brushed a tablespoon of garlic olive oil over the top for the last 10 minutes and you should defo do the same. Serve with fresh parsley scattered over the top!