Yea, we get it. There's a lot of quotations in the title. That's because as a Vegan, you've got to deal with a lot of fake shit, but honestly that's a metaphor for life isn't it?
Despite all the fake stuff..... this recipe is pretty delicious. It's creamy, and really feels substantial as a protein-packed meal to really fill you up and generate those gains.
It's also DELICIOUS. Did we mention that? All too often we read vegan Mac n cheese recipes that look so hopeful, but end up tasting utterly bland.
Do you trust me? Take my hand...... let us make a Vegan Mac n Cheese that doesnt taste like nothing.
- 2 cups dry pasta
- 3 tbsp. olive oil or vegan butter
- 3 tbsp. all purpose flour (gluten free flour to make gluten free)
- 2 cups rice milk
- 1/2 tsp. salt
- 1 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 tbsp. dijon mustard
- 2 tbsp. vegan cream cheese
- 1/4 block shredded cheddar cheese (or 1/2 cup pre-shredded cheese) We recommend Daiya for this recipe
- 2 tbsp. vegan buffalo sauce (+ 1 tbsp. for the chick'n)
- 1/2 cup pulled chick'n or vegan pork (you can substitute firm buffalo-seasoned tofu here if you'd like, but emphasis on the FIRM SEASONED!)
- Cook the pasta according to instructions on the package.
- Heat the olive oil in a large sauce pan.
- Whisk in the flour until fully incorporated & let cook for about 2 minutes.
- Slowly mix in milk salt, garlic powder, onion powder and mustard until it is dissolved. Allow to heat for about a minute.
- Add buffalo sauce, cream cheese and cheddar cheese to the sauce.
- Heat on medium for five minutes, stirring occasionally.
- In a separate pan, sauté the chick’n or vegan pork (whatever you prefer) for about five minutes.
- Add the buffalo sauce to the chick’n.
- Add the chick’n & the cooked noodles to the sauce, stir. Let sit, off heat for about 5-10 minutes to let the sauce thicken.
Go Check Out www.sixvegansisters.com/ for more great vegan recipes!