I’m not into politics, but it seems as if a lot of people are pretty pissed off about the outcome of yesterday’s events.
These next four years might be shitty so I say you drown yourself in a fifth of vodka and make some good ol’ comfort food for the soul. Booze and anything fried make everything better.
If you can recall, Ashlee and I posted a recipe for vegan jalapeno mac and cheese on the blog just last week. Per usual, I made enough to feed a fucking army. I hate to waste food, so I decided to use the left overs and make vegan fried mac and cheese! Remember when I said I had a love affair with mac and cheese?
I wasn’t kidding.
Any time I’d ever tried fried mac and cheese, it always seemed to be lacking creaminess and a certain “cheesiness”. I wanted to avoid this common mistake, so I served our vegan fried mac and cheese with a spicy cheese sauce.
It paired perfectly! So perfectly that my neighbor asked for seconds…and thirds (we love ya, Kenny).
If you made our original vegan jalapeno mac and cheese ahead of time, then this recipe is especially easy!! If not, we recommend leaving out the chik’n pieces and the bread crumb topping. You can even save time by not baking it!
We hope you love our vegan fried mac and cheese as nuch as we do! If you make it, take a picture and show us your creations on Instagram at @Eat_Figs_Not_Pigs. We always love to hear feedback, so leave comments, too!
Click here for the direct link to our vegan jalapeno mac and cheese if you haven’t made it already.
Til next time, guys!
- 6 small servings vegan jalapeno mac and cheese
- 1.5 cups panko bread crumbs
- 2 cups unsweetened flax milk, divided
- 1.5 cups flour
- 5-6 oz vegan cheddar cheese shreds, such as Daiya
- 1 tsp Slap Ya Mama Seasoning (Extra Hot)
- Pink Himalayan Sea Salt to taste
- Oil for frying
- In a small saucepan on low heat, mix cheese, flax milk and Slap Ya Mama seasoning
- Whisk constantly to remove all clumps
- Keep warm until serving
- Make the jalapeno mac and cheese according to directions. Be sure to omit bread crumbs and chik'n from the recipe
- Place mac and cheese in refrigerator for at least 6 hours
- Once solidified, use an ice scream scoop and roll mac and cheese into 6 uniformed balls
- Cover and place in the freezer for 4-6 hours
- In a large pot on medium heat, add enough oil to cover the balls at least half way
- In three separate bowls, add flour, one and a half cups flax milk, and panko bread crumbs
- Season panko bread crumbs with about a teaspoon of salt
- Place frozen mac and cheese balls in the milk until fully submerged, then the flour, then milk again, then bread crumb mixture. Make sure to coat every piece evenly and fully
- Once oil has reached between 360-375 degrees fahrenheit, place breaded mac and cheese into the oil and fry until golden brown and crispy, about 4-5 minutes per side
- Remove from oil and place on a paper towel lined plate
- Drizzle with cheese sauce and enjoy!