Mac and cheese

with roasted broccoli

JUST VEGAN! | FAMILY FRIENDLY | Great for leftovers, Freezer friendly

This delicious, guilt-free mac and cheese is so easy to make, low in fat and full of broccoli goodness. Dinner ready for 6 people in half an hour isn’t bad either! Shelf life is 4 days in the fridge and 3 months in the freezer.

Make this dish within 5 days of receiving your meal kit
Hands-on: 20 minutes
Ready in: 30 minutes
Cooking equipment: 2 shallow baking trays, extra large pot, blender
No preparations steps required before you start cooking
Pantry items needed: freshly ground black pepper, olive oil, salt, unsweetened soy/almond milk
Serves: 6

Nutritional information

	Per 322g serve	Per 100g
Energy	1940kJ (463Cal)	602kJ (144Cal)
Protein	21.7g	6.7g
Fat, total	9.0g	2.8g
– Saturated	3.8g	1.2g
Carbohydrate	68.1g	21.2g
– Sugars	4.6g	1.4g
Sodium	518mg	161mg

* Nutritional information is based on averages.

Allergens and ingredients

Allergens: contains cereals containing gluten, soybeans, sesame seeds.

May contain traces of other allergens.

For full details of allergen and ingredient information,

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Eat your way to healthy!

Broccoli is low in calories but contains a wealth of nutrients and antioxidants. It is a good source of protein and fibre, and contains iron, potassium, calcium, selenium and magnesium, as well as the vitamins A, C, E, K and a range of B vitamins, including B1, B2, B3, B6 and B9.

Broccoli has been linked to health benefits such as reduced inflammation, improved blood sugar control, enhanced immunity and better heart health.