Buffalo Tempeh Mac 'n Cheeze
Yield: 6
Vegan Buffalo Tempeh Mac 'n Cheese
Prep time: 5 MCook time: 25 MTotal time: 30 M
Ingredients:
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 (can be gluten-free)
- 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
Instructions:
- 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 cheese. 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 cheese 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 cheese. Serve warm.