Traditionally a German dish, I have replaced the spätzle (a mini dumpling) with macaroni as I couldn’t find it in the shops. I have also replaced bacon with plant-based ‘facon’, and have used plant-based alternatives for butter and cream. If you’re a die-hard German foodie, I can only apologise.
This dish is brilliant for hangovers, a warming winter comfort food, and if you’re carb-loading for any reason. It’s also extremely quick and easy, and as part of the #UseItAllUp series, is a bulk recipe which uses a whole packet of everything so you don’t have to worry about leaving dregs of something in the fridge. It’s vegan but any of the ingredients can be substituted for the meat/dairy equivalent, and there is the option of stirring in some hard cheese, vegan cheese or nutritional yeast at the end so you can tailor it to your taste.
Ingredients (serves 8)
- 1 tbsp plant-based butter
- 1 clove garlic, finely chopped (I know what you’re thinking – just one?? But the original recipes didn’t call for any, so that is why)
- 3-4 leeks, chopped
- 1 packet of plant-based bacon (usually 120-150g)
- 1 tub plant-based cream (usually 200-250ml)
- 500g packet of macaroni
- Salt, lots of black pepper
- 100g hard cheese/vegan cheese (or more if to taste) (optional)
Method
- Cook macaroni as per packet instructions.
- Fry garlic and leeks in the butter on a medium heat for 10 mins, adding salt and pepper to taste.
- Slice the facon into small pieces and fry in a separate pan as per packet instructions (I originally fried it in with the leeks which I think was a mistake as it went a bit mushy)
- Add facon to the leek pan and add cream. Cook for 5 mins.
- Stir the mixture into the macaroni. Add more salt and pepper to taste – I add lots of black pepper – and hard cheese or vegan alternatives if desired.
FOOD WASTE STORIES 