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Vegan Mac and Cheese with Buffalo Chick'n, Ranch, Tomatoes, and Green Onions

Vegan Buffalo Chick'n Mac and Cheese

Allison Mulcahy
When two favorites combine to make something great, you get this delicious, creamy, spicy, and just plain amazing vegan buffalo chick’n mac and cheese.  Fiery Buffalo soy curls piled high on top of a luscious mac and cheese, with a drizzle of ranch dressing and a sprinkling of chopped tomatoes and green onions.  Dig in!
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Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Pasta, Vegan
Servings 6 Servings
Calories 438 kcal

Ingredients
  

Mac and Cheese

  • 16 Ounces Pasta of Choice
  • 1 Cup Potato (about 200 grams) Cubed
  • ¾ Cup Carrot (about 100 grams) Diced
  • ½ Cup Cashews
  • 1 Cup Plain, Non-Dairy Milk I like Soy
  • ½ Cup Vegetable Broth or Vegan Chick'n Stock
  • 2 tablespoon Nutritional Yeast
  • 1 tablespoon White Miso Paste
  • 2 teaspoon Lemon Juice
  • 1 teaspoon Salt
  • 2 tablespoon Butter Flavor Coconut Oil Optional

Buffalo Chick'n

  • 8 Ounces Soy Curls
  • ¼ Cup Cornstarch
  • ½ Cup Hot Sauce Like Frank's
  • 2 Garlic Cloves
  • 2 tablespoon Tahini Or, vegan butter
  • ¼ Cup Water

Instructions
 

Mac and Cheese

  • Boil pasta according to package, drain, and set aside
  • Boil potatoes, carrots, and cashews until just fork-tender. Drain and add to blender along with milk, veg broth, nutritional yeast, miso, lemon juice, salt, and coconut oil (if using). Blend on high until super creamy. Pour sauce over noodles and stir to combine

Buffalo Chick'n

  • Start by rehydrating the soy curls. Cover them completely with hot water and let them sit for about 10 minutes. When they’re soft again, drain and press out as much water as possible. I like to spread them out on a large kitchen towel and then fold the bottom half up and over the soy curls. Press down on the towel repeatedly, releasing as much water as possible. Then, transfer to a bowl and toss with cornstarch.
  • To fry them, heat oil to 350°F and, working in batches, fry for about 2-3 minutes, or until they’re golden brown
    To bake them, preheat your oven to 375°F, toss them out evenly on a baking sheet, and spray with a little oil. Bake for about 20-25 minutes, or until desired crispiness. Alternatively, you can air fry them at 400°F for about 10-12 minutes, shaking halfway through
  • Make the buffalo sauce by combining hot sauce, garlic, tahini (or vegan butter), and water in a small blender and blend until creamy. Toss the soy curls in your buffalo sauce until well coated
  • Pour buffalo chick'n over mac and cheese and top with vegan ranch, diced tomatoes, and sslicedgreen onions!

Nutrition

Calories: 438kcalCarbohydrates: 52gProtein: 25gFat: 15gSaturated Fat: 1gSodium: 1059mgPotassium: 497mgFiber: 9gSugar: 5gVitamin A: 2867IUVitamin C: 27mgCalcium: 86mgIron: 3mg
Tried this recipe?Tag me @mnveghead