honestly, though it's so easy: spicy vegan mac & cheese

Okay, so this is literally one of the first "big kid" meals that I ever learned to make as a vegan. When I was first vegan, most of the easy vegan products (like vegan cheese) were legit not a thing yet — and basically existed only in small pockets around the U.S. But, my dad literally researched the entire DMV and found a bag of vegan cheese at this weird vegan-style market and bought some plain pasta and history was made. 

Now-a-days, I love spicy food. So the below recipe has a lot of spice + kick to it. The protein + green can be substituted for basically whatever you want. 

This recipe is as simple as simple could be. It takes less than 30 minutes and has never disappointed in my, like, decade of making it. 

ingredients:

  • banza chickpea pasta. (It’s AMAZING + available from Whole Foods) 
  • coconut oil 
  • water 
  • oregano
  • cayenne pepper 
  • tumeric
  • steamed kale
  • protein of choice (I chose beyond meat this time) 
  • daiya cheese (x2 bags) // I usually mix monterey jack + cheddar 
  • non-dairy milk // try this coconut-almond blend from califia farms
 

directions: 

  • in a big pot of water, add a table spoon of coconut oil, a few shakes of oregano and a BIG shake of cayenne. Bring to boil. 
  • ADD PASTA + let it cook for, like, 10 minutes.  
  • When fully cooked (I prefer al dente), drain and return to a wicked low heat. 
  • Add a teaspoon of coconut oil and a {healthy} splash of milk. Stir. 
  • add a few handfuls of cheese. 
  • turn up the heat just a smidge + stir until melted. 
  • cook beastly slides (in microwave or on stove) + cube the patties. 
  • optional: add a big, big shake of cayenne pepper to mac + cheese. 
  • add cubed meat + kale to the pot. stir. THIS SHOULD BE THICK. 
  • remove from heat and serve! 

psssst: I also add kimchi + frozen peas to mine. Maxim prefers cashews + hot sauce. Get creative with your combos!

Serve with this red blend from whole foods (and it's like $9)!