So, ummm… Happy Valentines Day? No? Good, me neither. Glad we got that out of the way. Now let’s focus all of our brain-and-taste-bud-power on my latest ooey-gooey pasta dish: Vegan Spicy Beefy Mac n’ Cheese! This one is decadent and delicious and comforting. My new Beefy Seitan is in there, vegan jack cheese of course, and plenty of spices. It’s easy to make, and even easier to eat.
My preferred method of enjoying this mac n’ cheese (if we’re being honest) is on the couch. In my comfies. Mac + Chill, so to speak. Although Netflix is invited too, of course. The more the merrier, right?
You could easily dress this dish up though, in case you’re not planning to eat it all yourself. Individual serving-size garlic bread, a nice kale salad… Suddenly it’s a proper meal!
My favorite thing about this mac n’ cheese, that makes it stand out from alll the other vegan mac n’ cheese recipes that I’ve loved over the years, is the spice. There’s cumin, and chili powder, and crushed red pepper flakes. It’s so flavorful!
And at the risk of bragging, the homemade Beef-Style Seitan is just so damn good. I’ve been making it nearly every week, and I truly can’t get enough. It’s so easy to make and even though you have to buy some of the ingredients in bulk, it’s a lot cheaper than what you can find at the store.
If you’ve never made your own seitan, you gotta try it.
All this talk about mac n’ cheese has me reminiscing about some of my favorites over the years…
There was this Baked Mac n’ Cheese that is honestly to die for.
And who doesn’t love Butternut Mac n’ Cheese Bites, in buttery, crispy dough?
Okay, okay, I’m done!
What else is new? I know I’ve been a bit quiet lately. I think I conked myself out a bit working on the book, plus the holidays. I needed a little quiet time. That said, I feel ready to get my butt back in the kitchen. I’m actually feeling creative again, which is fantastic. Go me!
Spicy (No) Beefy Mac n’ Cheesy
Ingredients
- 2 loaves Beef-Style Seitan
- 1 tablespoon oil I like olive or avocado
- 1 lb box pasta shells
- 2 tbsp vegan butter
- 1/4 cup flour
- 2 cups non dairy milk I like soy or cashew, you don’t want a strong taste here
- 7 oz vegan jack cheese, cubed
- 2 tbsp tomato paste
- 1 1/2 tsp crushed red pepper flakes
- 1/2 tsp chili powder More to taste!
- 1 1/2 tsp cumin
Instructions
- Chop the seitan into quarters and give it a couple pulses in the food processor until it’s a similar texture to that of hamburger. Fry in pan with the olive oil over low/medium heat for 4-5 minutes until browned. Set aside.
- Cook the pasta shells per package directions for al dente. Drain and set aside.
- Melt the butter in a large sauce pan over medium heat and whisk in the flour to create a roux. Add the milk and cheese, stirring constantly until everything is melted and smooth.
- Stir in the beefy crumbles, tomato sauce and seasonings. Taste and add S&P as needed. Fold in the pasta, reduce heat to low and let simmer for 1-2 minutes until everything is heated through. Add more milk if it’s too thick. Serve immediately.
Notes
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