Meat-free Monday: Vegan mac and cheese

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 ofInstant Pot. Steam the potatoes, cauliflower florets and carrots for 15 min. In a separate pot, cook your pasta until al dente.

While the veggies are cooling slightly, make the crumb. Mix the ingredients with your fingers until you reach a shortbread-like consistency. Bake in the oven at 160°C for 5-10 minutes or toast in a pan until golden brown.

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In a high-speed blender, add the soaked sunflower seeds, coconut butter, milk and seasoning together and blend until smooth and creamy. Add the veggies and blend again. You may need slightly more liquid.

Add the sauce to your pasta and stir through until warm again. Serve with the coconut crumb and fresh herbs of choice.

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