Batch-friendly, protein-packed, and guaranteed to be a crowd pleaser! This Veganuary, we’re shining a spotlight on some fantastic products from our vegan range to help you create seriously satisfying, crowd-pleasing meals.
INGREDIENTS
For the Bake:
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2 packs of your vegan meatballs
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1 lb (450g) elbow macaroni or pasta shells
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3 cups unsweetened plant-based milk (soy, oat, or almond)
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¼ cup vegan butter
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¼ cup all-purpose flour
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1½ cups shredded vegan cheddar cheese
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½ tsp garlic powder
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½ tsp smoked paprika (optional, mild)
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Salt & pepper, to taste
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1 cup frozen peas
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1 cup finely chopped carrots
Topping (optional for crunch):
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½ cup panko breadcrumbs
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1 tbsp olive oil
METHOD
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Cook Pasta: Boil pasta until just al dente, drain, and set aside.
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Cook Meatballs: Bake or pan-fry vegan meatballs according to package instructions. Slice in half for smaller, kid-friendly bites.
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Make Vegan Cheese Sauce:
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In a large saucepan, melt vegan butter over medium heat.
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Whisk in flour to make a roux (1–2 minutes).
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Gradually whisk in plant-based milk until smooth.
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Stir in vegan cheese, garlic powder, smoked paprika, salt, and pepper. Cook until thickened.
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Combine: In a large mixing bowl, combine cooked pasta, cheese sauce, vegan meatballs, and veggies. Stir gently.
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Bake:
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Preheat oven to 190°C.
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Pour mixture into a large greased baking dish.
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Optional: Mix breadcrumbs with olive oil and sprinkle on top.
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Bake 20–25 minutes until bubbly and golden on top.
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Serve or Store:
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Perfect for serving hot in the cafeteria.
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Can be portioned into meal prep containers and refrigerated for up to 4 days or frozen for longer batch prep.
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