Description
This delicious, cheesy, plant-based mac & chz is our favorite comfort food. It is so creamy, cozy, and flavorful. It is gluten-free, vegan, and a 11/10.
Ingredients
Scale
- 6 cups of water
- 1 lb of Trader Joes gluten free quinoa pasta (can use your favorite pasta)
- 1 tbsp Dijon
- 1/2 tbsp white miso
- 1 tsp veggie bouillon
- 1/2 cup nutritional yeast
- 7 slices of vegan cheese (we used a mix of @fieldroast Chao and @vevan.foods vegan mozzarella)
- 2 tsp garlic
- Salt & pepper
- 2 tbsp Franks Red Hot
- Juice of 1 lemon
Instructions
- Mix together the water, pasta, dijon, miso and veggie bouillon in the pot. Cover and bring to a boil.
- Once boiling, take the cover off and turn heat down to medium. Add the garlic, pepper, and salt and mix occasionally for 5 minutes.
- Add the sliced cheese next and stir occasionally until most of the water is absorbed (about 6 more minutes) **
- Turn off the heat and add the hot sauce and lemon juice.
- Cover and let sit for 5-10 minutes so it sets and congeals together. CONGEAL!
Buffalo Chick’n Method
- Cook the Plant Based Chick’n according to instructions (we used @daringfoods and baked it in the oven)
- Toss in @franksredhot hot sauce.
- Put on top of Mac!
- Add more Hot Sauce on top of it all WOO!
Notes
**depending on the type of pasta you may need to cook for more time. You’ll know when it’s ready by when most of the water is absorbed
- Cook Time: 30
- Category: Dinner
- Method: One Pot
Keywords: mac and cheese, buffalo chick'n, hot sauce