Vegan Rice Mac & Cheeze with Root Veggies and Mushroom Bacon

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Vegan Rice Mac & Cheeze with Root Veggies and Mushroom Bacon

This Vegan Rice Mac & Cheeze with roasted root veggies and mushroom bacon is a guaranteed crowd-pleaser and one of my personal favourites.

Key

Written by

Kim-Julie Hansen


Serves 4-6 60 Minutes Easy

DIRECTIONS

Step 1: Roast the Veggies

  • Preheat the oven to 200°C and line a baking tray with parchment paper.
  • Place the squash, carrots, potatoes and parsnip on the tray, add a pinch of salt and drizzle a tsp of olive oil on top.
  • Roast for 45 minutes then set aside. 

 
Step 2: Make the Mushroom Bacon 

  • In a bowl mix the mushrooms, 1-2 tsp of olive oil, ½ tsp of salt, and 1 tsp of liquid smoke or ¼ tsp smoked paprika.
  • Once the mushrooms are coated evenly, place them on a baking tray lined with parchment paper and bake at 200°C for 25 minutes. 
  • Check for crispness and bake for another 5-10 minutes if necessary. 

 
Step 3: Prepare the Vegan Rice Mac & Cheeze

  • Cook the Vegan Rice Mac & Cheeze by following the package instructions. 
  • Mix it in a deep dish with the roasted veggies. 
  • Serve in bowls, top with the mushroom bacon and enjoy!

Pro tip

Make sure the mushrooms are well coated to ensure crispness!