2 tbsp Vegan shredded parmesan cheese ( we love Follow Your Heart brand)
3 tsp garlic powder
3 tsp onion powder
1 tsp smoked or regular paprika
1 tsp sea salt (or more to taste)
1 tsp pepper (or more to taste)
Preheat oven to 400 degrees celsius or 750 Fahrenheit. Follow the instructions on your package of pasta cook for the instructed amount of time. Drain and set aside.
In a large dutch oven or pot melt the butter in the pan over low heat. Once butter is completely melted add the all-purpose flour and whisk together ingredients.
Next, add in the cans of coconut milk along with veggie stock and Maitake Mushroom (if your package of pasta is between 12-16 oz I suggest you use 2 cans of coconut milk and 3 for 18 oz). Continue whisking until sauce begins to boil (this may take up to 5 minutes but I promise it’ll be worth it). Remove from heat and continue whisking for an additional minute.
Begin adding the ground mustard seed dijon mustard (if you only used two cans of coconut milk use 2 tbsp of dijon and 3 if you used 3 cans) onion powder, garlic powder, salt, pepper, nutritional yeast and smoked paprika.
Whisk until all ingredients are fully combined.
Mix in the pasta and toss to fully coat and set aside.
In a small pan over low heat add in 2 tbsp of butter. Once butter is completely melted, mix in Panko crumbs and turn off the heat.
Pour the pasta into a baking dish and evenly sprinkle the Panko bread crumbs and shredded parmesan over the pasta. Place in the oven for 20-30 minutes or until the top layer is golden brown.
Remove from oven and let cool for 5 minutes.
Serve and enjoy your delicious Baked Vegan Mac and Cheese with Maitake Mushroom!