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Vegan Buffalo Mac and Cheese with Braised Purple Kale
No oil, no plant milk, no vegan cheese; just veggies!

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Vegan Buffalo Mac and Cheese with Braised Purple Kale

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Ingredients

Adjust Servings:
"Cheese" Sauce
3, fairly large, skin on cut into large chunks Baking Potatoes
3, large, cut into large chunks Carrots
1 1/2 cups Organic Vegetable Broth
1 Tablespoon Lemon juice
2 Tablespoons Tamari, Liquid Aminos, or Soy Sauce
1 Tablespoon Smoked Paprika
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
1/4 cup Franks Red Hot
Noodles
1 bag Whole Grain Elbow Macaroni or pasta of choice
Braised Kale
1/2 cup Organic Vegetable Broth
12 leaves, stem separated and cut into bite sized pieces Purple Kale
Extras Optional
Drizzle Sriracha
Baby Bellas or Other Mushrooms of Choice
White Onion

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Cuisine:

Guilt-Free Vegan Buffalo Mac and Cheese is one of my family's favorite meals. Healthy and flavorful, it packs the flavor and the creaminess of traditional mac and cheese! You will think you are eating the 'real' deal!

  • 43 minutes
  • Serves 4
  • Easy

Ingredients

  • "Cheese" Sauce

  • Noodles

  • Braised Kale

  • Extras Optional

Directions

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Who says mac and cheese can’t please the most sophisticated tastes? Although macaroni and cheese is a childhood favorite of mine, I don’t think I should have to give it up. In fact, the best comfort food is creamy and to some of us spicy and decadent. As you will notice from my blog, I try a variety of recipes which begin with the same base but take on the flavors of sauces and spices to mix it up. I love herbs, spices, and sauces, because they provide a different dimension to some of my favorite dishes.

Unfortunately, traditional macaroni and cheese contains tons of fat and little nutirtional value. My ‘veganized’ version’s thick and creamy sauce makes you think are cheating. I make my cheese out of simple baking potatoes and carrots. I add a few more healthy ingredients, a spice or two, and creamy, dreamy mac and cheese is crafted.

The braised purple kale adds color and greens to the dish. It cools off the “buffalo” spice when added to each fork full of mac and cheese. It also gives you the greens you need to make your meal complete.

The Sriracha smear on top is optional, but my family likes it hot. In fact, my son even took out the Chalupa sauce and added more spice. Paul and I kept the Sriracha smear, and both of us were loving the heat.

Gluten Free? Use gluten-free noodles.

Leftovers warmed up well the next day. I suggest warming the noodles and the sauce separately for leftovers, but it tastes good either way.

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Steps

1
Done

Making the "Cheese" Sauce

Wash and put potatoes and carrots into similar sized chunks.
I leave the skin on both the potatoes and the carrots, but I trim both ends of the carrots.
Cover potatoes and carrots with water in a pot.
Boil for 30 minutes, uncovered, until potatoes and carrots are tender and can be pierced with a fork.

2
Done

Blend

In high speed blender, add vegetable broth first, followed by the potatoes and carrots.
Blend until smooth. This takes a little time. If it isn't smooth enough, add more vegetable broth.
Add the remaining ingredients: garlic powder, onion powder, paprika, lemon juice, nutritional yeast, soy sauce andFranks Red Hot.
Blend on high until all ingredients are combined and creamy.
Transfer to a large sauce pan, and heat on medium low.

3
Done

Noodles

Get a large pot, and boil water with a teaspoon of salt. Add noodles and cook according to the directions on the package.
My noodles took 13 minutes.
Drain ina collander when done.

4
Done

Prepare Kale

Wash Kale, and remove the sims of each leaf.
Cut into bite sized pieces.
It a large skillet, add vegetable broth and bring to a boil.
Add all kale, and place a top on the pan.
The kale will wilt in a few short minutes.
Wait until all fluid has dissipated.
Remove from heat.

5
Done

Serving

Return noodles to pan.
Add cheese sauce, and stir.
Add more Frank's is you like it hotter.
In a bowl, add the kale on one side of the bowl, and spoon the mac and cheese into the other side of the bowl.
Drizzle with Sriracha or leave the way it is.
Serve.

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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