Recipe
Vegan Baked Macaroni & Cheese, Finnish Style (Vegaani Makaronilaatikko)
Based on a beloved Finnish recipe, "Macaroni Box," this vegan version is made with oat cream and plant-based crumbles.
Ingredient batch: 0.5× original. Base yield: 8 servings.
Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.
Ingredient display: Metric. Standard portion weights are estimates; other volume measures stay volume (mL), including dry ingredients. No universal cup-to-grams conversion. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.
- Yield
- 4 servings
- Prep
- 10 minutes
- Cook
- 40 minutes
- Total
- 50 minutes
Ingredients
- 227 g macaroni
- 59 mL onion (volume measure)
- 170 g vegan beefless grounds
- 30 mL vegan butter (volume measure)
- 30 mL flour (volume measure)
- 237 mL oat cream (volume measure)
- 237 mL vegan cheddar (volume measure)
- 177 mL water (volume measure)
- 3.1 mL salt (volume measure)
- 2.5 mL black pepper (volume measure)
- additional vegan cheese for topping — original amount unchanged; adjust manually — count retained
- ketchup for serving — original amount unchanged; adjust manually — count retained
Base draft — original amounts
The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 8 servings.
- 16 oz macaroni
- ½ cup onion
- 12 oz vegan beefless grounds
- ¼ cup vegan butter
- 4 Tbsp flour
- 2 cups oat cream
- 2 cups vegan cheddar
- 1.5 cups water
- 1¼ tsp salt
- 1 tsp black pepper
- additional vegan cheese for topping
- ketchup for serving
Instructions
- Preheat the oven to 350° Fahrenheit and chop the onion.
- Cook the pasta according to package instructions. While it is cooking, melt the vegan butter in a skillet and whisk in the flour. Let it cook about a minute but don’t brown.
- Slowly whisk in the oat cream and let it cook until bubbling. Turn off the heat and whisk in the vegan cheddar, water, pepper and salt if using.
- Lightly grease a 9x13” baking dish with vegan butter and pour in the cooked drained pasta. Add the beefless crumbles, chopped onion, and the vegan cheese sauce. Stir until well combined. Sprinkle on a few more vegan cheese shreds if desired.
- Bake the vegan macaroni for about 35-40 minutes uncovered. Serve with ketchup.
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https://adfreecook.com/vegan-baked-mac-and-cheese-finnish/