Mac ‘n’ Beans

Ingredients

• 500 g (1 lb 2 oz) macaroni, preferably wholewheat
• 1 tablespoon white wine vinegar (or lemon juice)
• handful of chives
• ‘Bacon’ Bits, to serve, optional (see below)

For the crispy breadcrumbs

• 2-3 slices of wholemeal sourdough bread
• 2 tablespoons nooch (aka nutritional yeast)
• 1 tablespoon plant-based butter
• sea salt and freshly ground black pepper

For the sauce

• 1 onion
• 2 garlic cloves
• 3 tablespoons plant-based butter
• pinch of sea salt
• 2 x 400 g (14 oz) cans butter beans
• 50 g (1¾ oz) nooch (aka nutritional yeast)
• 2 tablespoons Dijon mustard
• 2 tablespoons white miso
• 1 teaspoon ground turmeric
• ½ teaspoon hot smoked paprika
• 200 ml (scant 1 cup) plant-based milk

For the ‘Bacon’ Bits (serves 2)

• 280 g (9½ oz) extra-firm tofu
• 1-2 tablespoons olive oil
• 2 teaspoons liquid smoke
• 1 tablespoon light soy sauce
• 1 teaspoon maple (or agave) syrup
• small pinch of sea salt

Method

To make the Mac ‘n’ Beans

Before you start: you will need a food processor, a large, deep frying pan, 2 large saucepans, and a high-speed blender.

Make and fry the breadcrumbs: Tear the bread into pieces and put it in a food processor with the nooch and blitz into chunky crumbs. Melt the butter in a large, deep frying pan over a medium-high heat. Add the crumbs, season with a little salt and pepper, and fry, stirring, until golden and crisp. Transfer to a bowl and set aside.

Prep the sauce: Peel and finely dice the onion. Peel and grate the garlic. Melt the plant-based butter in a large pan over a medium heat. Add the onion and a pinch of salt and fry for 5-6 minutes, stirring occasionally, until softened. Add the garlic and cook, stirring, for another minute. Tip in the butter beans (with their liquid), stir to combine and simmer for 2 minutes. Add the nooch, mustard, miso, turmeric, and smoked paprika, stir to combine and simmer for another minute. Stir in the plant-based milk and simmer for 2 minutes. Take the pan off the heat and leave to cool slightly.

Blend the sauce: Transfer the contents of the pan to a blender and blend until smooth. Taste, season to perfection with salt and pepper, then return the sauce to the pan.

Cook the pasta: Meanwhile, bring a separate large saucepan of salted water to the boil, add the macaroni and cook according to the packet instructions. Drain, reserving a cup of the cooking water.

Assemble and serve: Tip the cooked macaroni into the sauce with the vinegar and stir to combine, adding a splash of the pasta cooking water to loosen, if needed. Spoon the pasta into serving bowls, scatter with the breadcrumbs and a sprinkling of chopped chives. Serve topped with “bacon” bits, if you like.

To make the ‘Bacon’ Bits

Before you start: line a baking tray with baking paper (if using an oven). You will need a non-stick frying pan (if cooking on a hob).

Prep the tofu: Drain the tofu for 10 minutes and pat dry with kitchen paper to remove any excess moisture. Dice into 1 cm (½ inch) cubes. Combine 1 tablespoon of the oil with the rest of the ingredients in a bowl. Add the tofu and mix well to coat.

Cook (pick one method):

Bake: Spread the tofu out on a lined baking tray. Bake at 220°C (200°C fan)/425°F (400°F fan)/gas mark 7 (gas mark 6 fan) for 25-30 minutes, turning halfway, until golden and crisp.

Air fry: Add the tofu to a lined basket or tray. Air fry at 190°C/375°F for 15-20 minutes, shaking or turning halfway, until golden and crisp.

Pan fry: Heat the remaining 1 tablespoon of olive oil in a non-stick frying pan over a medium-high heat. Add the tofu and cook for 8-10 minutes, stirring regularly, until golden and crisp.

Store: Keep for 1 week in the fridge or freeze for up to 3 months.