Creamy One-Pot Vegan Macaroni with Savory Crumbles

Ingredients

• 2.5 cupsElbow macaroni, dry
• 3.5 cupsUnsweetened plant milk (e.g., almond, soy, oat)
• 1 cupVegetable broth or water
• 0.5 cupNutritional yeast
• 1 teaspoonGarlic powder
• 1 teaspoonOnion powder
• 1 teaspoonDijon mustard
• 0.5 teaspoonSalt
• 0.3 teaspoonBlack pepper
• 2 tablespoonsOlive oil
• 1 cupPanko breadcrumbs
• 1 teaspoonDried Italian herbs
• Pinch of turmeric (optional, for color)

Instructions

1. 1

   Prepare the savory crumbles: In a small pan or skillet, heat 1 tablespoon of olive oil over medium heat. Add the panko breadcrumbs, dried Italian herbs, and a pinch of salt. Cook, stirring frequently, for 3-5 minutes until golden brown and crispy. Remove from heat and set aside.

   ⏱ 5 min
2. 2

   Combine ingredients in a large pot: In a large pot or Dutch oven, combine the dry elbow macaroni, unsweetened plant milk, vegetable broth or water, the remaining 1 tablespoon of olive oil, garlic powder, onion powder, Dijon mustard, salt, black pepper, and optional pinch of turmeric. Stir well to combine.

   ⏱ 2 min
3. 3

   Cook the macaroni: Bring the mixture to a boil over medium-high heat, stirring occasionally. Once boiling, reduce the heat to medium-low, cover, and simmer for 10-12 minutes, or until the macaroni is tender and most of the liquid has been absorbed. Stir frequently, especially towards the end, to prevent sticking and ensure even cooking.

   ⏱ 12 min
4. 4

   Finish the sauce: Remove the pot from heat. Stir in the nutritional yeast until fully incorporated and the sauce is creamy. Taste and adjust seasonings as needed, adding more salt or pepper if desired.

   ⏱ 3 min
5. 5

   Serve: Ladle the creamy vegan macaroni into individual bowls and generously top each serving with the prepared savory breadcrumb crumbles. Serve warm.

   ⏱ 1 min