Vegan 'Chikn' Sriracha-Jalapeno Mac and Cheese
Author: Ashley
Recipe type: Vegan, Entree, Side Dish
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 8-10
- 1- 16 oz. package cavatappi noodles
- 4- 7 oz. packages of vegan cheese (we used 1 Daiya cheddar shreds, 1 pepperjack shreds, 1 smoked gouda block, and 1 classic blend shreds)
- 2 packs Tofurkey Slow Roasted Lightly Seasoned Chick’n (optional)
- 3 Jalapeños
- 2½ cups unsweetened flax milk
- 1 cup panic bread crumbs
- ¼ cup Sriracha (optional)
- ¼ vegan butter, melted
- Salt & Pepper to taste
- Preheat oven to 350 degrees fahrenheit
- In a saute pan on medium-high heat, add olive oil
- Saute chick’n and jalapeños until cooked through, about 3-5 minutes.
- Add Sriracha and cook an additional 2-3 minute, set aside.
- Cook noodles according to package and set aside
- Mix bread crumbs and melted butter in a small bowl. Set aside.
- If you have any cheese blocks, make sure you cut them into smaller cubes to ensure they melt easier
- In a large saucepan on medium-low heat, add your cheeses and one cup of unsweetened non-dairy milk
- Stir until cheeses have melted, but still a bit clumpy
- Add remaining cup and a half of non-dairy milk and continue to stir until all the cheese lumps are gone
- Mix chick’n, jalapeños and noodles into the cheese sauce and stir until all the noodles and chik’n are coated with sauce
- Season with salt and pepper to taste
- Add mac and cheese to a large casserole dish and top with panic bread crumb mixture
- Cover with foil and bake for 30 minutes
- Remove foil and bake another 20-30 minutes, until golden brown and bubbly
- Broil for the last 5-10 minutes of cooking for extra crispy crust
- ENJOY!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-jalapeno-mac-and-cheese/
3.5.3217