You will need:
For the Buffalo Tempeh…
8 oz tempeh, cut into 1 inch pieces
2/3 cup Frank’s Red Hot sauce
1/4 cup vegan mayo
1 tbsp vinegar
1/4 tsp cayenne pepper
1/4 tsp garlic powder
1/8 tsp liquid smoke
salt and pepper, to taste
For the pasta…
16 oz macaroni
6 cups water
1 tbsp dijon mustard
1 tsp salt
1/2 tsp garlic powder
1 cup unsweetened plant milk
2/3 cup nutritional yeast
4 tbsp Frank’s Red Hot sauce
4 tbsp tahini
4 tbsp lemon juice
4 oz (1/2 package) vegan cream cheese
Preheat oven to 425 degrees Fahrenheit. Line a baking tray with parchment paper.
Add buffalo sauce ingredients to a saucepan and heat until the mixture begins to bubble slightly.
Turn off the heat and toss the tempeh in the buffalo sauce.
Transfer tempeh to baking tray, ensuring the pieces do not overlap. Pour any remaining buffalo sauce over the tempeh.
Bake at 425 for about 15 minutes, flipping after 10 minutes.
Meanwhile, prepare the one-pot mac ‘n cheeze. Add uncooked macaroni, water, mustard, salt and garlic powder to a large pot and bring to a boil. Stir regularly until the pasta is cooked, at which point most of the pasta will have evaporated.
Create the cheeze sauce by whisking together milk, nooch, hot sauce, tahini and lemon juice. Add this to the cooked pasta, along with vegan cream cheese. Stir to combine.
When the buffalo tempeh pieces are ready, add these to the mac ‘n cheeze. Serve warm.