Vegan mac n cheese

  • Bellygoodness white sauce
  • Vegan cheese
  • ¼ tsp mustard powder
  • Gluten free macaroni enough for 2 servings
  1. Cook macaroni in a saucepan according to instructions.
  2. Heat 1 cup of white sauce in a saucepan adding one cup of vegan cheese. Stir constantly until cheese has melted. (Double amount if cooking for four.)
  3. Add ½ tsp mustard powder if required for taste.
  4. Once cooked, drain pasta thoroughly and rinse with cold water. Add to the cheese sauce, stirring gently to combine.
  5. Transfer to an ovenproof dish, top with grated vegan cheese and bake at 200 degrees for 12-15 minutes until golden and cheese has melted.

Cucumber raita

  • 150g Bellygoodness white sauce
  • 4cm slice cucumber, finely diced
  • 12 mint leaves, finely chopped
  • 1dsp lemon juice
  1. Stir white sauce and lemon juice together until smooth then add cucumber and mint and combine all ingredients together, that’s it!
  2. Works perfectly served with our Bellygoodness curry.

Creamy Chicken & Vegetable Pie

  • Bellygoodness white sauce
  • 500g Diced chicken pieces
  • 1 tbsp coconut or olive oil
  • 2 medium size carrots peeled and thinly sliced
  • 6 fine green beans or asparagus spears cut into 3cms slices
  • ½ tsp chopped dried thyme
  • 2 Medium size Sweet potatoes peeled and thinly sliced
  • 2 Medium size white potatoes peeled and thinly sliced
  • Salt & pepper to taste
  1. Heat oven to 180 degrees
  2. Heat oil in a large saucepan over medium heat. Once heated, add chicken pieces and fry for 5-10mins, stirring regularly to prevent sticking
  3. Add sliced carrots, stir well and continue cooking with a lid on for a further 5 mins.
  4. Add other green veg, stirring well in for 2-3mins more before adding thyme.
  5. Drain off any excess liquid leaving just a little to coat the meat and veg.
  6. Stir in the contents of the White sauce, until all ingredients are fully coated and season with salt and pepper to taste.
  7. Once the sauce is warmed through, transfer all contents to an ovenproof dish deep enough to allow for the potato topping.
  8. Layer the potato slices on the top overlapping to cover the meat and veg.
  9. Brush potato layer with oil or melted butter and season lightly again before baking for approx. 25mins or until potatoes have started to brown
  10. A great dish to get ready in advance on a busy work night so you only have to place in the oven when you get home, while you unwind with a cuppa and your feet up!

Sweet Potato Fish Pie

  • 300g Salmon fillets skinned and boned, cut into bite size chunks
  • 300g any white fish fillets skinned and boned, cut into bite size chunks
  • 125g peeled raw king prawns
  • Olive oil
  • 1kg White or sweet potatoes
  • 1 carrot peeled and grated
  • 2 sticks celery ends trimmed off and grated
  • 150g grated cheddar
  • 1 lemon
  • ½ fresh red chilli
  • 4 sprigs fresh flat leaf parsley
  • 1 pack Bellygoodness White sauce
  1. Preheat oven to 200 degrees and bring a large pan of salted water to the boil.
  2. Peel the potatoes and cut into 2cm chunks, add to the water boil for 12 mins until soft.
  3. Into a deep baking tray or dish add grated carrot, celery, and grated cheese.
  4. Using a zester or fine grater grate the zest of the lemon, plus squeezed juice then add to the dish.
  5. Add all the fish, chopped chilli and parsley then mix all ingredients together gently.
  6. Stir in 1 pouch Bellygoodness white sauce coating all ingredients, add salt & pepper to your taste.
  7. Drain cooked potatoes and mash until smooth with a little olive oil, salt and pepper.
  8. Spread mash evenly over the fish and veg mixture then bake in pre heated oven for approx. 40mins or until crispy and golden on top.