Vegan Mac-n-cheese with Green Peas

This is as simple as it gets. Vegan comfort food that even your kids will love. This mac-n-cheese has become a staple at our house because it's quick and easy. 

You could buy one of those boxed vegan mac-n-cheese meals, nothing wrong with that. I, honestly, use them when I'm short on time. I try to make this more than the boxed stuff just because we enjoy cooking as a family. 

This recipe is simply the old standard recipe I used to make before going vegan, veganized. I absolutely love taking a family recipe and making it vegan. It's a great way to prove that "anything you can make, I can make vegan!" Mac-n-Cheese is not the exception to that saying,  it's the proof that it's always true!

Looking for more great vegan recipes? Try my Sriracha Black Bean Burger, Buffalo Chic Pea Quesadilla, Stuffed Eggplant Parm , Baked Spinach and Artichoke Pasta , BBQ Tempeh over Southwestern Cauliflower "Rice" , & Triple Berry Cobbler

Recipe:

1 ( 1 lb.) box of pasta, cooked according to box directions & drained well.

3 Tbsp vegan butter 

3 Tbsp flour 

2.5 cups unsweetened plant milk 

1 tsp. yellow mustard 

3 slices of Chao creamy original cheese* 

4 slices of Daiya cheddar slices*

Salt, pepper and paprika to taste 

1 cup frozen green peas, thawed & warmed up in a microwave safe dish

Method:

1. Prepare you pasta according to the package and drain well.

2. In a large skillet, heat butter and flour over medium heat. Whisk constantly to prevent lumps. Cook 3-4 minutes, until well combined and "blonde" colored.

3. Add plant milk, salt, pepper, paprika and mustard. Whisk again to break up any lumps. Continue whisking occasionally until mixture comes to a boil and becomes thick. 

4. Add your cheese and stir until it all melts into a creamy cheese sauce. 

5. Toss pasta and green peas with your cheese sauce. Allow to cook a few more minutes until everything is heated throughly. 

6. Sprinkle with a little paprika before serving. 

Make 4-6 servings.

* If you don't have, or can't find, the Chao or Daiya I used in this recipe, use any combination & brands you like. Just make sure your cheese combination equals about 2 cups for this recipe. 

You can also use 1/2 - 3/4 cup of nutritional yeast in place of the cheeses I used in this recipe. It will not be as creamy, but the flavor will be similar. 

Vegan Fried Chick'n & Gravy

Follow me for more great vegan ideas: Instagram , Facebook, Instagram

Anything you can make, I can make vegan!! I have said it over and over. This dinner tonight was my offering to my husband, who used to adore Southern fried chicken and gravy. This is my first attempt at a vegan version of this family classic. I watched several videos and read a few recipes before coming up with my plan. This recipe is really a mixture of all those recipes and my own knowledge as a Southern lady. No processed vegan "meats", this is all homemade. Get ready for a great Southern meal! This would be great served with my Vegan "Cheddar Bay" Biscuits.

Looking for more Southern Vegan Classics? Try my Fried Green Tomatoes, Classic Sunday Dinner, Black Eyed Pea "Caviar", Pulled Jackfruit & NC Style Greens, Big Country Breakfast, Butternut Macaroni & Cheeze, & Pineapple Upside Down Cake

Recipe:

2 cups vital wheat gluten 

2 packs rapid rise yeast

1 Tbsp. Rotisserie chicken seasoning*

Salt & pepper to taste 

1 3/4 cup warm water

32 oz. Vegan chick'n broth (or veggie broth, if you can't find it)

2 cups flour

2 Tbsp. Corn meal

Paprika, salt and pepper 

1 cup unsweetened plant milk 

Method:

In a large mixing bowl, mix vital wheat gluten, yeast, seasoning, salt, pepper, and warm water. It will form a thick, sticky dough. (Don't worry, this is exactly what you want. )

Cover bowl with a damp towel and allow dough to rise for about 30 minutes on the counter. 

Heat your broth to boiling while dough is rising. Also start warming up your oil over medium heat.  

Mix your flour, corn meal, paprika, salt and pepper in a dish.

After 30 mins, separate dough into 12 - 16  pieces (depending on size desired. They will expand about 3x while cooking in broth). Stretch to form a chick'n shape. Do not pull too thin!! You want it to be thick for the best texture. (About 1/2" thickness is perfect.)

Drop your pieces of chick'n into the boiling broth, about 3 pieces at a time. Let cook about 2 minutes on each side.

Remove pieces of chick'n from the broth and coat in flour mixture. 

Drop a few drops of water in your oil to test. If it's hot enough, it will "pop".

Place your flour coated chick'n pieces into the hot oil carefully. 

Cook until golden brown on both sides. 

Let drain and cool on a paper towel. 

While chick'n cools, pour out most of your oil from your frying pan.

Add about 2 Tbsp. of the flour you used to bread your chick'n to the oil left in your frying pan.

Whisk to form a thick paste.

Add your remaining vegan chick'n broth (which should have reduced while you boiled the chick'n in it) to your oil & flour. Whisk until smooth & then add your plant milk.

Let your gravy come to a boil, whisking frequently. Add salt & pepper to taste. Gravy will thicken as it cooks. Once it reaches your desired consistency, pour over your chick'n. (Add a little more flour if it is still too thin until you get a nice thick gravy. Remember to re-season if you add flour!)

Makes 12- 16 pieces of chick'n. 

* if you can't find Rotisserie chicken seasoning, you can mix paprika, salt, pepper, garlic and thyme to make your own seasoning. 

Turkish Lentils and Rice

Follow me for more Vegans recipes:    Facebook   Pinterest   Instagram   Twitter

This is our version of a classic Middle Eastern comfort food, as common as mac-n-cheese is here in America. The addition of turmeric to our rice to make it a beautiful yellow color and adds a bit of extra nutrition. This dish is flavorful and aromatic. The Cumin and garlic make the kitchen smell amazing while it's cooking. It tastes earthy and hearty, there's real comfort in this simple dish. Best of all, it's inexpensive, filling, and comes together easily in under 30 minutes... My favorite kind of dish!

Looking for more great Mediterranean recipes? Try my , Turkish Stuffed Grape Leaves  Baked Spinach and Artichoke Pasta , My Famous Stuffed Eggplant Parm, & Tuscan Gnocchi Bake

 Recipe:

1.5 cups lentils
2 cups of rice
8 cups of veggie broth
3 tsp. of cumin
1/2 tsp. Nutmeg
1/2 tsp. of cinnamon
2 tsp. turmeric
1/2 tsp. garlic powder
1 tsp. paprika
1 tsp. Turmeric
Salt and Pepper to taste

To garnish:

2-3 large onions, thinly sliced
Oil to fry (optional)
Salt & pepper to taste
Vegan plain yogurt (optional)
Olives, hummus
Mediterranean Cucumber Salad

Cook rice and lentils in veggie broth with all your spices until tender and all liquid is absorbed. (Check starting at 15 minutes.)

Heat a few tsp. of oil over medium-high heat in a skillet. Add onions, salt & pepper and caramelize.

To serve: Layer rice and lentils and top with onions.

Garnish as desired.

Serves 4-6.