We continue! As I promised you in the last post, I want to bring you a series of recipes with the cheapest ingredients on the market to show that being vegan (or vegetarian) is not expensive.  Although I already did the breakdown for you on Instagram, I’m going to share it with you here too . Today’s recipe is as easy as you can see: some vegetarian macaroni with broccoli and mushroom sauce.  The macaroni are wholemeal and cost me €0.89 for 500 gr, the broccoli €1.49 for 400 gr, whole mushrooms €1 for 250 gr, leeks €1.39 for two large units, soy milk brick without sugar €0.80 for 1 liter, a clove of garlic and a handful of peas that I had from another day to calculate the portion of money it cost it’s almost ridiculous. Obviously I have not spent half a kilo of macaroni or 1 liter of soy milk on a plate. Of all these ingredients I have taken a small portion, soin reality of those €5.57 that the purchase has cost me, I have for many more meals.

think that these vegetarian macaroni are perfect to introduce a vegan or vegetarian diet, or at least for people who intend to eat more vegetables, because the main ingredient is macaroni (which they always like) but it comes loaded with broccoli and sautéed mushrooms. Broccoli is the typical food that people who do not usually consume it imagine it to be insipid and boring, but it does not have to be that way. I remember when I was a little girl they served me boiled broccoli with boiled potatoes and I felt all sadness just seeing it. For me, eating broccoli was a punishment. And although I now love it in any way (cooked, steamed, sautéed) I do think that the easiest way to surprise someone is to sauté it in a pan (sometimes using spices can be a good idea)  until browned and acquires a crunchier texture.  In this way we manage to reinvent the flavor and texture of broccoli and that people have a much more attractive vision of it.

Ingredients

– 3 handfuls of macaroni (I used whole wheat)
-2 large mushrooms
-Unsweetened soy milk (or any milk non-sweet vegetable)
-1 garlic
-1/2 leek
-3 handfuls of broccoli
-Olive oil
-Peas (cooked or frozen)
-Black pepper< /p>

Step by step

  1. Bring the macaroni to boil in plenty of boiling water. Then we strain and reserve. I leave them for about 8 minutes, but it depends on the brand of pasta and the tastes of each one.
  2. Heat a splash of olive oil in a frying pan and, when it is hot, peel and divide the garlic in half and add it.
  3. When the garlic begins to brown, cut the broccoli into smaller pieces and sauté them too.
    We cook the macaroni and sauté the broccoli with garlic.

    We cook the macaroni and sauté the broccoli with garlic.< /p>

  4. When the broccoli is crispy and toasted, we remove a small part to decorate the plate, then add unsweetened soy milk to cover the halved broccoli (see the third photo below).
  5. Add the black pepper and cook over medium heat for 2 minutes. We turn off and pour everything into a deep container. Blend gently until you get a thick sauce. It is not necessary to crush too much, the ideal is to leave small pieces of broccoli without crushing.
    We make the broccoli sauce for the macaroni with a little milk from unsweetened soy.

    We make the broccoli sauce for the macaroni with a little of soy milk without sugar.

  6. Reserve the sauce and re-grease the pan with a little olive oil.
  7. While heating the oil Finely chop the leek and slice the mushrooms.
  8. When hot, sauté them. When they are golden, add the peas (I used them frozen, so I just sautéed them until they thawed and were nicely browned.
  9. Lower the heat to a minimum and add the sauce. Stir and add the macaroni. Return to stir and that’s it! Serve hot.
We sauté the mushrooms, leek and peas together with the sauce and mix with the macaroni.

Sauté the mushrooms, leek and peas together with the sauce and mix with the macaroni.

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