Vegan Broccoli Mac
Try this creamy vegan broccoli mac and cheese with a nutritious twist. Perfect dairy-free comfort food ready in under 30 minutes for a healthy family dinner.
Equipment
- oven
- 9x5 inch loaf pan
- mixing bowl
- medium bowl
- whisk
- electric mixer
- spatula
- wire rack
- measuring cups
- measuring spoons
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cup granulated sugar
- 0.5 cup unsalted butter, at room temperature
- 2 large eggs
- 1 tsp vanilla extract
- 1.5 tsp baking powder
- 0.5 tsp salt
- 0.75 cup whole milk
- 1 cup fresh blueberries, rinsed and dried
Instructions
- Preheat your oven to 350°F and generously grease a 9x5 inch loaf pan with butter or cooking spray.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined, then gently fold in the blueberries to coat them in flour which helps prevent sinking.
- In a large mixing bowl, cream together the softened butter and sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
- Beat in the eggs one at a time until fully incorporated, then mix in the vanilla extract until the batter is smooth.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour, mixing on low speed just until combined without overmixing.
- Pour the batter into the prepared loaf pan and spread it evenly with a spatula, then bake for 55-65 minutes until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan on a wire rack for 15 minutes before carefully turning it out onto the rack to cool completely for at least 1 hour before slicing.