These Crispy Quinoa Patties are packed with veggies, loaded with flavor, and so easy to make! Serve them up with tahini sauce for the perfect vegan meal prep option.
These Crispy Quinoa Patties are one of my favorite ways to make a salad into a meal . They are beautifully crispy on the outside thanks to pan-frying, they’re loaded with spinach and tomatoes for flavor, and they pack in protein thanks to the quinoa. They’re gluten-free and vegan, too.
If you’re serving these on a salad like I did, you can pair them with your favorite dressing, but I whipped up a tangy vegan yogurt tahini sauce for spooning over these quinoa patties and the salad. It’s the perfect finishing touch!
Why You’ll Love These Vegan Quinoa Patties
There’s a hundred reason why these quinoa patties will be a quick hit with you and your family. Here’s why they’re at the top of my list:
- Made for meal prepping. This recipe makes a big batch which is great for planning meals later in the week. They keep beautifully in the fridge or freezer, plus they’re easy to pack into lunchboxes to enjoy at room temperature, no heating needed.
- Highly versatile. Enjoy them solo, on top of salad, sandwiched between bread, or soaking in your favorite soup. Whether it’s breakfast, lunch, or dinner, there’s always a place at the table for these patties!
- Plant-based protein. You get a complete plant protein in a compact, delicious package with these brilliant little bites.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
For the quinoa patties:
- Garlic
- Onion
- Parsley
- Sea salt
- Ground black pepper
- Coconut oil
- Raw spinach
- Bob’s Red Mill Egg Replacer
- Gluten-free flour – Or use all-purpose flour if you’re not avoiding gluten.
- Tomatoes – You can swap in sun-dried tomatoes to add texture and a more intense flavor.
- Cooked quinoa – Here’s how to cook quinoa .
For the yogurt tahini sauce:
- Vegan Greek yogurt
- Lime juice
- Garlic powder
- Salt
- Tahini – Here’s how to make your own tahini .
- Parsley
- Pepper
- Extra virgin olive oil
How Do You Use Bob’s Egg Replacer?
If you’ve never used Bob’s Red Mill Egg Replacer before, you simply mix one tablespoon of the egg replacer with two tablespoons of water. It works really well, and you’ll be glad to have it on hand in your pantry because you can use it to replace eggs in so many of your favorite recipes!
How to Make Crispy Quinoa Patties
Here’s what you’ll need to do to make these quinoa cakes, along with the sauce for topping them.
Make the yogurt tahini sauce:
- Whisk together the ingredients. Place all of the sauce ingredients in a small bowl and whisk until the mixture is smooth. Season to taste.
- Chill . Cover the bowl and place the sauce in the refrigerator until the quinoa patties are done.
Make the quinoa patties:
- Cook the vegetables. Set a skillet over medium heat and melt a teaspoon of coconut oil in it. Add the garlic and onion and cook for about 5 minutes, or until softened. Add the spinach with a pinch of salt and pepper and cook until wilted, about 2 minutes. Remove from heat and allow to cool slightly.
- Make the quinoa patty mixture . In a large mixing bowl, stir together the quinoa, cooked veggie mixture, parsley, salt, pepper, egg replacer, flour, and tomatoes.
- Form the patties . Scoop out a heaping tablespoon of the quinoa mixture for each patty and shape it with your hands. Repeat with the rest of the mixture; you should end up with about 10 patties.
- Cook . Return the skillet to medium-high heat and add a tablespoon of oil. Once the oil is shimmering, add the patties and cook them for 2 to 3 minutes on each side, or work in batches if needed to avoid over-crowding the pan.
- Finish . Transfer the cooked patties to a paper-towel-lined plate to absorb the excess oil. Once the patties have cooled a bit, serve them with the yogurt tahini sauce.
Tips for Success
Here are some pointers for perfect quinoa patties.
- Make sure the quinoa isn’t soggy . It should be light and fluffy, not wet; you don’t want to introduce extra liquid into the batter because your quinoa patties won’t hold together.
- Press the patties together . When you’re forming the patties, press them together firmly to keep them from falling apart when you flip them.
- Add more oil if needed . If the oil is absorbed, you might need to add more to the pan before you cook the next batch of quinoa cakes.
Can I Bake These Instead?
Yes, if you want to try baking them, I would recommend baking these quinoa patties at 450ºF for 10-15 minutes to crisp the outside while cooking the inside.
What to Serve with Quinoa and Spinach Patties
With a little creativity and inspiration, there’s no limit all the different way you can enjoy your quinoa patties. Here are my top suggestions:
- On a bed of greens
- Tucked into pita bread with your favorite Mediterranean toppings and spreads (try them with my Perfect Homemade Hummus )
- Served as an appetizer with Homemade Marinara Sauce for dipping
- Soaking in your favorite soup or stew
- Sandwiched between bread, optionally grilled to make a panini
How to Store & Reheat Leftovers
These quinoa patties are at their best fresh out of the pan, but you can store them in an airtight container in the fridge for 3 to 4 days, so they work for meal prep too. To reheat, warm them up in the microwave, a 350ºF oven, or in a skillet with a splash of oil.
Can This Recipe Be Frozen?
You can freeze these quinoa patties for up to 3 months. Thaw them overnight in the fridge before reheating.
More Easy Vegan Lunch Recipes
- Vegan Tempeh Gyros
- Quinoa Pizza Bites
- Vegan Chickpea Tuna Salad
- Vegan Fish Sticks
- Nourishing Vegan Buddha Bowl
Ingredients
- 3 cloves garlic , minced
- ½ cup chopped onion
- 2 tablespoons parsley , chopped
- ¾ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 ½ tablespoons coconut oil
- 3 cups raw spinach , chopped into bite size pieces
- 2 Bob’s Red Mill Egg Replacer **
- 5 tablespoons all purpose gluten free flour mix
- ⅓ cup tomatoes, finely diced
- 1 ½ cups cooked quinoa
Yogurt Tahini Sauce
- ¼ cup Greek vegan yogurt
- Juice of ½ lime
- ¼ teaspoon garlic powder
- pinch of salt
- 1 teaspoon tahini
- 1 teaspoon freshly chopped parsley
- pinch of pepper
- ¼ teaspoon extra virgin olive oil
Instructions
Yogurt Tahini Sauce
- You can make this sauce before the patties are made, to allow the flavors to meld. Mix all the ingredients together thoroughly until combined. Taste test and add a little more salt if needed, or any more of your favorite flavors. Place in the fridge covered until ready to use.
Quinoa Patties
- In a pan over medium heat, add 1 teaspoon coconut oil. Once hot, add in the garlic and the onion. Sauté for about 5 minutes, then add in the spinach and a pinch of salt and pepper. Saute until the spinach wilts, about 2 minutes. Remove from heat and allow to cool slightly.
- In a bowl, add in the quinoa, the garlic, onion and spinach mixture, the parsley, salt, pepper, egg replacers, flour and tomatoes. Stir together with a wooden spoon to mix until combined.
- Using a tablespoon measurement, scoop out a heaping tablespoon for one patty. Using your hands, form together into the shape of a small patty. Do this with the rest of the mixture. You should get about ten.
- In the same pan, add a tablespoon of oil to medium high heat. Once hot, add in one patty. Allow to sizzle and cook on one side for about 2 to 3 minutes while it cooks, then flip and repeat. The pan will get hotter after this, so feel free to turn it down. Add the rest of the patties and cook. You can add them one by one, or as many as you can without overcrowding the pan. The rest of the oil is if you need a little extra.
- Remove from the pan and onto a paper towel to remove any extra oil from the patties. Allow to cool slightly. Serve with the yogurt tahini sauce and enjoy!
Notes
These Crispy Quinoa Patties are packed with veggies, loaded with flavor, and so easy to make! Serve them up with tahini sauce for the perfect vegan meal prep option.
These Crispy Quinoa Patties are one of my favorite ways to make a salad into a meal . They are beautifully crispy on the outside thanks to pan-frying, they’re loaded with spinach and tomatoes for flavor, and they pack in protein thanks to the quinoa. They’re gluten-free and vegan, too.
If you’re serving these on a salad like I did, you can pair them with your favorite dressing, but I whipped up a tangy vegan yogurt tahini sauce for spooning over these quinoa patties and the salad. It’s the perfect finishing touch!
Why You’ll Love These Vegan Quinoa Patties
There’s a hundred reason why these quinoa patties will be a quick hit with you and your family. Here’s why they’re at the top of my list:
- Made for meal prepping. This recipe makes a big batch which is great for planning meals later in the week. They keep beautifully in the fridge or freezer, plus they’re easy to pack into lunchboxes to enjoy at room temperature, no heating needed.
- Highly versatile. Enjoy them solo, on top of salad, sandwiched between bread, or soaking in your favorite soup. Whether it’s breakfast, lunch, or dinner, there’s always a place at the table for these patties!
- Plant-based protein. You get a complete plant protein in a compact, delicious package with these brilliant little bites.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
For the quinoa patties:
- Garlic
- Onion
- Parsley
- Sea salt
- Ground black pepper
- Coconut oil
- Raw spinach
- Bob’s Red Mill Egg Replacer
- Gluten-free flour – Or use all-purpose flour if you’re not avoiding gluten.
- Tomatoes – You can swap in sun-dried tomatoes to add texture and a more intense flavor.
- Cooked quinoa – Here’s how to cook quinoa .
For the yogurt tahini sauce:
- Vegan Greek yogurt
- Lime juice
- Garlic powder
- Salt
- Tahini – Here’s how to make your own tahini .
- Parsley
- Pepper
- Extra virgin olive oil
How Do You Use Bob’s Egg Replacer?
If you’ve never used Bob’s Red Mill Egg Replacer before, you simply mix one tablespoon of the egg replacer with two tablespoons of water. It works really well, and you’ll be glad to have it on hand in your pantry because you can use it to replace eggs in so many of your favorite recipes!
How to Make Crispy Quinoa Patties
Here’s what you’ll need to do to make these quinoa cakes, along with the sauce for topping them.
Make the yogurt tahini sauce:
- Whisk together the ingredients. Place all of the sauce ingredients in a small bowl and whisk until the mixture is smooth. Season to taste.
- Chill . Cover the bowl and place the sauce in the refrigerator until the quinoa patties are done.
Make the quinoa patties:
- Cook the vegetables. Set a skillet over medium heat and melt a teaspoon of coconut oil in it. Add the garlic and onion and cook for about 5 minutes, or until softened. Add the spinach with a pinch of salt and pepper and cook until wilted, about 2 minutes. Remove from heat and allow to cool slightly.
- Make the quinoa patty mixture . In a large mixing bowl, stir together the quinoa, cooked veggie mixture, parsley, salt, pepper, egg replacer, flour, and tomatoes.
- Form the patties . Scoop out a heaping tablespoon of the quinoa mixture for each patty and shape it with your hands. Repeat with the rest of the mixture; you should end up with about 10 patties.
- Cook . Return the skillet to medium-high heat and add a tablespoon of oil. Once the oil is shimmering, add the patties and cook them for 2 to 3 minutes on each side, or work in batches if needed to avoid over-crowding the pan.
- Finish . Transfer the cooked patties to a paper-towel-lined plate to absorb the excess oil. Once the patties have cooled a bit, serve them with the yogurt tahini sauce.
Tips for Success
Here are some pointers for perfect quinoa patties.
- Make sure the quinoa isn’t soggy . It should be light and fluffy, not wet; you don’t want to introduce extra liquid into the batter because your quinoa patties won’t hold together.
- Press the patties together . When you’re forming the patties, press them together firmly to keep them from falling apart when you flip them.
- Add more oil if needed . If the oil is absorbed, you might need to add more to the pan before you cook the next batch of quinoa cakes.
Can I Bake These Instead?
Yes, if you want to try baking them, I would recommend baking these quinoa patties at 450ºF for 10-15 minutes to crisp the outside while cooking the inside.
What to Serve with Quinoa and Spinach Patties
With a little creativity and inspiration, there’s no limit all the different way you can enjoy your quinoa patties. Here are my top suggestions:
- On a bed of greens
- Tucked into pita bread with your favorite Mediterranean toppings and spreads (try them with my Perfect Homemade Hummus )
- Served as an appetizer with Homemade Marinara Sauce for dipping
- Soaking in your favorite soup or stew
- Sandwiched between bread, optionally grilled to make a panini
How to Store & Reheat Leftovers
These quinoa patties are at their best fresh out of the pan, but you can store them in an airtight container in the fridge for 3 to 4 days, so they work for meal prep too. To reheat, warm them up in the microwave, a 350ºF oven, or in a skillet with a splash of oil.
Can This Recipe Be Frozen?
You can freeze these quinoa patties for up to 3 months. Thaw them overnight in the fridge before reheating.
More Easy Vegan Lunch Recipes
- Vegan Tempeh Gyros
- Quinoa Pizza Bites
- Vegan Chickpea Tuna Salad
- Vegan Fish Sticks
- Nourishing Vegan Buddha Bowl
Ingredients
- 3 cloves garlic , minced
- ½ cup chopped onion
- 2 tablespoons parsley , chopped
- ¾ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 ½ tablespoons coconut oil
- 3 cups raw spinach , chopped into bite size pieces
- 2 Bob’s Red Mill Egg Replacer **
- 5 tablespoons all purpose gluten free flour mix
- ⅓ cup tomatoes, finely diced
- 1 ½ cups cooked quinoa
Yogurt Tahini Sauce
- ¼ cup Greek vegan yogurt
- Juice of ½ lime
- ¼ teaspoon garlic powder
- pinch of salt
- 1 teaspoon tahini
- 1 teaspoon freshly chopped parsley
- pinch of pepper
- ¼ teaspoon extra virgin olive oil
Instructions
Yogurt Tahini Sauce
- You can make this sauce before the patties are made, to allow the flavors to meld. Mix all the ingredients together thoroughly until combined. Taste test and add a little more salt if needed, or any more of your favorite flavors. Place in the fridge covered until ready to use.
Quinoa Patties
- In a pan over medium heat, add 1 teaspoon coconut oil. Once hot, add in the garlic and the onion. Sauté for about 5 minutes, then add in the spinach and a pinch of salt and pepper. Saute until the spinach wilts, about 2 minutes. Remove from heat and allow to cool slightly.
- In a bowl, add in the quinoa, the garlic, onion and spinach mixture, the parsley, salt, pepper, egg replacers, flour and tomatoes. Stir together with a wooden spoon to mix until combined.
- Using a tablespoon measurement, scoop out a heaping tablespoon for one patty. Using your hands, form together into the shape of a small patty. Do this with the rest of the mixture. You should get about ten.
- In the same pan, add a tablespoon of oil to medium high heat. Once hot, add in one patty. Allow to sizzle and cook on one side for about 2 to 3 minutes while it cooks, then flip and repeat. The pan will get hotter after this, so feel free to turn it down. Add the rest of the patties and cook. You can add them one by one, or as many as you can without overcrowding the pan. The rest of the oil is if you need a little extra.
- Remove from the pan and onto a paper towel to remove any extra oil from the patties. Allow to cool slightly. Serve with the yogurt tahini sauce and enjoy!
Notes
Crispy Quinoa Patties With Creamy Tahini Sauce
Ingredients
- 3 cloves garlic minced
- ½ cup chopped onion
- 2 tablespoons parsley chopped
- ¾ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 ½ tablespoons coconut oil
- 3 cups raw spinach chopped into bite size pieces
- 2 Bob’s Red Mill Egg Replacer **
- 5 tablespoons all purpose gluten free flour mix
- ⅓ cup tomatoes, finely diced
- 1 ½ cups cooked quinoa
Yogurt Tahini Sauce
- ¼ cup Greek vegan yogurt
- Juice of ½ lime
- ¼ teaspoon garlic powder
- pinch of salt
- 1 teaspoon tahini
- 1 teaspoon freshly chopped parsley
- pinch of pepper
- ¼ teaspoon extra virgin olive oil
Instructions
Yogurt Tahini Sauce
- You can make this sauce before the patties are made, to allow the flavors to meld. Mix all the ingredients together thoroughly until combined. Taste test and add a little more salt if needed, or any more of your favorite flavors. Place in the fridge covered until ready to use.
Quinoa Patties
- In a pan over medium heat, add 1 teaspoon coconut oil. Once hot, add in the garlic and the onion. Sauté for about 5 minutes, then add in the spinach and a pinch of salt and pepper. Saute until the spinach wilts, about 2 minutes. Remove from heat and allow to cool slightly.
- In a bowl, add in the quinoa, the garlic, onion and spinach mixture, the parsley, salt, pepper, egg replacers, flour and tomatoes. Stir together with a wooden spoon to mix until combined.
- Using a tablespoon measurement, scoop out a heaping tablespoon for one patty. Using your hands, form together into the shape of a small patty. Do this with the rest of the mixture. You should get about ten.
- In the same pan, add a tablespoon of oil to medium high heat. Once hot, add in one patty. Allow to sizzle and cook on one side for about 2 to 3 minutes while it cooks, then flip and repeat. The pan will get hotter after this, so feel free to turn it down. Add the rest of the patties and cook. You can add them one by one, or as many as you can without overcrowding the pan. The rest of the oil is if you need a little extra.
- Remove from the pan and onto a paper towel to remove any extra oil from the patties. Allow to cool slightly. Serve with the yogurt tahini sauce and enjoy!
Notes
Nutrition
Crispy Quinoa Patties With Creamy Tahini Sauce https://jessicainthekitchen.com/crispy-quinoa-patties-vegan-spinach-tomatoes/ May 30, 2022
This Baked Vegan Mac and Cheese is creamy, cheesy, and finished with an irresistible crispy, buttery breadcrumb topping! It makes great leftovers, and it works as both a side dish and a plant-based entree!
One of the most common sentiments I hear from vegetarians who are hesitant to go vegan is: “but I love cheese!”
I get it! Believe me, I loved cheese too. But there are so many incredible vegan cheeses out there these days, and you don’t even need to go to the fancy expensive grocery store to find them. You can make them at home!
The cheese sauce at the heart of this baked vegan mac and cheese recipe is the perfect example. It combines an assortment of easy-to-find ingredients that, when put together, create the creamy, smooth, umami-rich cheese flavour you know and love.
Toss it with elbow noodles, top it with buttery breadcrumbs, and you have yourself a classic mac and cheese dish—no dairy needed!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
For the vegan mac and cheese:
- Elbow macaroni – If you prefer, you can use a different pasta shape, but make sure it’s one that “holds” creamy sauces well like shells, rotini, or cavatappi!
- Oil – Any oil will work, but I typically use olive oil.
- Carrot & Yellow onion – this recipe was updated in June 2025 to remove the need to saute the carrots and the onions on the stovetop, to create more ease while making this dish! They are no longer included in the recipe.
- Garlic
- Raw cashews – Soak these in water overnight, then drain and rinse them before starting the recipe.
- Sea salt
- Ground black pepper
- Dry ground mustard
- Lime juice
- Soy sauce, liquid aminos , tamari, or lite soy sauce
- Nutritional yeast
- Paprika
- Ground nutmeg
- Vegan milk – You can use any variety, but I recommend canned full-fat coconut milk because it’s so creamy.
For the breadcrumb topping:
- Breadcrumbs
- Salt
- Pepper
- Melted vegan butter or oil
What Is Nutritional Yeast?
Nutritional yeast is a common ingredient in vegan dishes because it has a natural cheesy flavour. This species of yeast grows on molasses, but it’s inactive, so you can’t use it to make bread or beer.
The nutritional yeast in this recipe is key to the flavour in the cheese sauce, so there’s really no way to omit or substitute it and still get the same results. Once you have it on hand, you can also use it in my Vegan Quiche Muffins with Sun-Dried Tomatoes and Spinach and Roasted Garlic Bread .
What Can I Use Instead of Cashews?
The cashews create a phenomenal creamy texture and flavour for this vegan baked mac and cheese, but if you can’t use them, you can try subbing tofu, almonds that have been soaked overnight (with the skins removed), or sunflower seeds. It won’t taste exactly the same, but it will give you a similar base.
How to Make Baked Vegan Mac and Cheese
Instead of making a roux like you would for traditional mac and cheese, this recipe starts by cooking carrots and pureeing them into a creamy sauce! Here’s what you’ll need to do.
Prepare . Preheat your oven to 350°F/180°C and cook the pasta according to the package directions.
Make the sauce . Add the cashews, garlic powder, onion powder, salt and pepper, ground mustard, lime juice, soy sauce, nutritional yeast, paprika, ground nutmeg, and almond milk. Blend for 3 minutes on high speed, or until the sauce is completely smooth. Season to taste with salt.
Add the pasta . Place the cooked macaroni in a cast iron skillet or baking dish. Stir in the sauce, making sure it’s evenly coated.
Make the breadcrumb topping . Stir together the breadcrumbs, salt, pepper, and oil or butter in a small bowl. Sprinkle over the top of the mac and cheese.
Bake . Place the dish in the oven and bake for 15 minutes, then broil for a few minutes, until the top is golden brown. Cool slightly before serving.
Tips for Success
I’ve made this recipe so many times, I have a lot of hints and tips to share!
- Simple substitutions . You can use garlic powder and onion powder instead of fresh garlic and onions if you want to keep your prep work to a minimum. I’ve also made this without carrots and added extra paprika and turmeric for colour.
- No high-powered blender ? No worries! Just boil the cashews, which will soften them up enough that a regular blender will be able to puree them into a smooth sauce.
- Use a cast iron skillet if you have one . The mac and cheese will get crusty and crispy on the edges—so good!
- Making the sauce extra-cheesy. For that authentic cheese “pull” and texture, add a tablespoon of tapioca starch to the sauce before blending.
- Adding flavour to the breadcrumbs . Garlic powder and herbs are a great addition to the breadcrumb mixture!
How to Store and Reheat Leftovers
Store any leftovers in an airtight container in the refrigerator for 3 to 4 days. They can be reheated in the microwave or in a 350ºF oven until warmed through.
Can This Recipe Be Frozen?
You can freeze baked vegan mac and cheese for up to 3 months. Wrap it well, or transfer leftovers to an airtight container. I recommend letting it thaw in the refrigerator and then reheating it in the microwave or oven, as this will result in more even heating.
Ingredients
Creamy Vegan Mac & Cheese
- 3 cups elbow macaroni , (12 oz/340g)
- 1 tablespoon oil , any oil works, I love olive oil here (12.5g)
- 3 cloves garlic , minced
- 1 cup raw cashews , soaked in water overnight, then drained OR just easily boiled for 5 minutes*
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dry ground mustard
- 1 tablespoon lime juice , or juice of 1 lemon
- 1/2 tablespoon soy sauce , or liquid aminos or tamari or lite soy sauce or miso paste
- ½ cup nutritional yeast
- 2 teaspoons paprika
- ¼ teaspoon ground nutmeg
- 1 ½ cups vegan milk , you can use any, I love canned full fat coconut milk cause it’s so creamy
- 1 cup vegan shredded cheese , ¾ for the sauce, ¼ up to any amount you’d like for the top (optional)
Breadcrumb Topping
- 1 cup breadcrumbs , gluten free if needed
- salt & pepper to taste
- 3 tablespoons melted vegan butter , or oil
Instructions
Creamy Vegan Mac & Cheese
- Preheat oven to 350°F/180°C.
- Prepare elbow pasta according to package directions. Drain in a colander until ready to use.
- In a large high speed blender add the cashews, garlic powder, onion powder, salt and pepper, ground mustard, lime juice, soy sauce, nutritional yeast, paprika, ground nutmeg, non-dairy milk and ¾ cup vegan shredded cheese (I use cheddar – this is optional but adds great flavour).
- Blend together for about 3 minutes on a high speed, until sauce is completely smooth and incorporate. If you need to blend longer that’s fine, just blend until smooth. Taste and add more salt if necessary.
- Add the macaroni to a cast iron skillet or other similarly sized oven safe pot or oven sized container (mine is about 8" to 9"). Pour the sauce over the macaroni. Stir to combine until fully combined and all the macaroni is coated with sauce.
- Mix breadcrumbs, salt and pepper to taste and vegan butter in a small dish with a small whisk or fork until combined. If using the ¼ cup vegan cheese shreds, gently mix into here too. Sprinkle over the top of the Mac and cheese, covering completely.
- Bake for 15 minutes until Mac and cheese is set, then broil for a few minutes until top is golden brown.
- Remove from oven, allow to cool slightly then serve and enjoy!
