Vegan Jalapeño Skillet Mac and Cheese

veganricha.com

Chris mcmahan

My recipes are all vegan

1 ½ cups ( 157.5 g) elbow or macaroni pasta , about 6 ounces, Use gluten-free pasta for gf

2 ½ cups ( 592 ml) water or broth

¾ teaspoon garlic powder

¾ teaspoon onion powder

½ teaspoon salt

1 teaspoon mellow miso, use chickpea miso for Soyfree

½ teaspoon Italian seasoning

1 teaspoon prepared mustard

2 teaspoons ketchup or 1 teaspoon tomato paste

subheading: To add later:

½ cup ( 113 g) vegan sour cream or vegan cream cheese or vegan yogurt or cashew cream (½ cup cashews blended with ¾ cup water)

1 tablespoon vegan butter

2 to 3 tablespoons nutritional yeast

¾ cup ( 84 g) vegan cheese shreds I usually use a mix of vegan mozzarella and vegan cheddar

½ teaspoon paprika or smoked paprika

¼ teaspoon black pepper

2 teaspoons tapioca starch

½ cup ( 120 ml) water

Optional: Add in one cup of chopped small broccoli or other vegetables of choice.

subheading: For the topping:

¼ cup of sliced pickled jalapeño

1 tablespoon of sliced fresh jalapeño

Directions at veganricha.com

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