"Vegan octopus" with mac n cauliflower cheese
1/2 head cauliflower
100g grated Angel Food Mozzarella
2 tsp vege stock powder
1 Tbsp vegan butter
3 Tbsp nutritional yeast
1 Tbsp soy sauce
2 tsp smoked paprika
1 tsp garlic powder
2 tsp onion powder
1 Tbsp wholegrain mustard
2 cups dry macaroni
Chop cauliflower into small chunks, place in a large pan and add water to just cover, add vege stock powder and bring to the boil then simmer until soft uncovered.
Cook macaroni in salted boiling water until al dente, drain well.
Blend half the cauliflower and all remaining cooking liquid until smooth. Return to pan with remaining cauliflower, add all other ingredients except the mozzarella and cook for a few minutes longer stirring well until bubbling and well combined. Stir through macaroni.
Place in an ovenproof dish, sprinkle over Angel Food mozzarella and grill until melted and bubbling.
Serve with a "vegan octopus" and sprinkling of spring onions. To make a "vegan octopus", strategically cut, boil and decorate a vegan hot dog with mustard.
Use gluten free pasta and soy sauce to make it gluten free, use soy free vegan butter and take out the soy sauce to make it soy free.