Spicy Hearty Vegan Mac and Cheese is a delicious, easy and protein filled recipe. Baked to crisp perfection, this vegan cheesy delightful dish is a perfect cozy meal for any occasion. The cheese sauce is amazing and full of flavor - perfectly paired with macaroni noodles, spicy Brussel sprouts and a vegan patty.
I love any type of macaroni and cheese, but this spicy hearty vegan mac and cheese may take the cake. It is a staple in my house. It is incredibly creamy and full of plant based fiber and protein, which will keep you full for hours.
A delicious, creamy vegan cheese sauce made on the stovetop until it is gooey, melty and perfect. Mixed with spicy, blistered Brussel spouts, and a crumbly vegan patty, this vegan mac and cheese is then baked with tasty bread crumbs on top until it is crispy.
And while this recipe is a spicy vegan macaroni and cheese, it can easily be made without the spice! This recipe can also be made gluten free if you use gluten free pasta, bread crumbs and flour. I have also added additional substitutions for you!
If you are seeking to have your mac and cheese turn the "pink" color, like the pictures, use a vegan patty that has beetroot in it. This created the pink hue, which I admit was an accident. You can find vegan patty one I used here.
Ingredients and Substitutions for Spicy Vegan Mac and Cheese:
To make this spicy hearty vegan mac and cheese you will need: pasta; vegan cheese; vegan butter; flour; vegan butter; plant based milk; jalapenos; chili powder; Brussel sprouts; a vegan patty; oil; and bread crumbs.
Pasta - I used regular old elbows. You may use any type you like, whether it be plant based, protein filled, gluten free, etc. You also can use any shape you like!
Vegan Cheese - I used a vegan cheddar shreds, as well as vegan parmesan shreds, from Violife. I usually do not love Violife vegan cheese, as it is a little to sweet for me, but the jalapenos and chili powder truly mask the sweetness of it! You can use any vegan cheese you prefer. You may also just use Cheddar cheese (sub equal parts for parmesan).
Flour - Regular, white flour is what I used to make the roux, but you may use any type you prefer. Wheat flour will add a little "wheatier" flavor to this though.
Vegan Butter - I used Earth Balance Salted butter. You may use any type you like. You may sub this for oil as well.
Plant based milk- Be sure your milk is not flavored! Vanilla tasting milk will not taste good. You can use almond, soy, oat or cashew milk.
Jalapenos - Optional! I like to add a kick to my mac and cheese. You may also substitute with any hot pepper you like.
Chili Powder - Chili powder made this cheesy dish spicy. You may also use paprika or cumin. If you do not like spicy, feel free not to add this! Use salt and pepper instead.
Brussels- This recipe calls for Brussel sprouts, but you can omit them or use broccoli instead!
Vegan patty - I added a vegan patty for added protein and to make this dish heartier, but you may omit this as well. This also caused the dish to turn pink. Find the one I used here.
Bread Crumbs- I used panko bread crumbs. You may use any you like or omit entirely.
Tips To Make This Spicy Vegan Mac and Cheese
Cooking the Pasta- Follow the directions on your package.
Brussel Sprouts- You will also make brussel sprouts in the oven prior to mixing it into your dish. Cut off the stem to the brussel sprouts, then cut the Brussel sprouts in half horizontally. Place the brussel sprouts on a greased baking sheet, drizzle with olive oil and place in the oven.
Bake for 15 minutes until they are nicely blistered.
Making the Roux- Making the roux for this vegan cheesy delightful dish is key! The roux thickens this spicy mac dish! You can skip this step, but your vegan mac and cheese may be runny!
To make the Roux, heat 2 tbsp of vegan butter over medium heat.
Then once it is melted, you add in 3 ½ tbsp of flour and whisk.
Continue whisking until the roux gently bubbles.
Vegan Cheese Sauce- Once the Roux gently bubbles, you will begin to make your cheese sauce. The roux is technically the start of it! You will add in your shredded cheese and plant based milk into the pot with the roux.
You will want to whisk during this process to ensure the cheese is evenly being heated.
Why Shredded Cheese? Using shredded cheese is important for this step, as it allows it to melt quicker. If you do not have a grater, that is no issue - simply cut your cheese into thin pieces. This will allow it to melt easily.
Once the cheese is completely melted, you will add the cooked pasta, baked brussel sprouts, vegan patty, diced jalapenos and chili powder.
Putting it all together - Once the cheese sauce is made, you will add the noodles, the brussel sprouts, the crumbled vegan patty, the jalapenos and the chili sauce.
Stir well to combine them all.
Baking the Spicy Mac and Cheese- This is the easiest part of this recipe (other than boiling the pasta). Simply pour the contents from the sauce pan into a casserole dish.
Then sprinkle bread crumbs on top.
Then, place it in the oven for 15 minutes. You may also bake this in a cast iron skillet.
You may skip this step if you prefer to! The dish will taste the same, minus the crispy bread crumbs on top.
Storing this Spicy Mac and Cheese
Storing - Store this cheesy vegan dish in a air tight container in the fridge for up to 3 days.
Reheating- Gently reheat this dish on low heat. The best way to reheat it is in the microwave or on a stove top. Placing it in the oven will cause it to dry out some. If you do need to re-heat in the oven, drizzle olive oil on top of it first.
Craving More Comfort Food Recipes?
Sheet Pan Maple Roasted Cauliflower Gnocchi
Fully Loaded Mashed Sweet Potatoes and Butternut Squash
Did you make this recipe?
I am so pleased you did. Please leave me a review, which encourages me and helps me improve in the future. Don’t forget to tag me on social media too! @Peachhtreee !
Spicy Hearty Vegan Mac & Cheese
Ingredients
- ½ lb pasta I used elbows
- 1 ½ cups vegan cheddar
- ½ cup vegan parmesan
- 1 cup brussel sprouts with the stems removed and sliced in half horizontally
- 2 tbsp vegan butter
- 3 ½ tbsp flour
- 1 ½ cups plant based milk
- 1-2 jalapenos diced (depending on your taste)
- ¼ cup breadcrumbs
- 1 vegan patty I used Strong Roots Beetroot patty, which gave this dish a pink color
- 1 tbsp chili powder
- Olive oil
Instructions
- Preheat your oven to 425 degrees F. Place parchment paper on a baking sheet (or grease the baking sheet).
- Cook pasta as directed by package.
- While pasta is cooking, place your cut brussel sprouts on the baking sheet, drizzle with olive oil and bake for 15 minutes. When the brussels are done cooking, lower the oven temperature to 375 degrees F.
- While your pasta is cooking and your brussels are baking, begin making your roux. Using a large sauce pan, heat butter of medium heat.
- Once butter is melted, add in flour. Whisk and continue to heat until the roux begins to bubble.
- Once the roux is bubbling, add in the vegan cheese and plant based milk. Continue to whisk until a cheese sauce develops and all of the cheese is melted.
- Turn off burner, but keep the pan on the stove top to allow it to warm.
- Add in the noodles, then the brussel sprouts.
- Crumble up the vegan patty into small pieces (note, if you are using a frozen patty, you will need to slightly warm it in order to break it apart).
- Add in the jalapenos and chili seasoning.
- Mix well so all contents are covered by the cheese sauce.
- If you are baking this mac and cheese, grease a 8×8 casserole dish.
- Pour mac and cheese into the casserole dish evenly.
- Sprinkle bread crumbs on top.
- Bake for 15 minutes, remove from oven and let cool for 10 minutes.
- Store this spicy mac and cheese in an air tight container in the fridge for up to 3 days. To reheat, place in microwave and heat on low for 3-5 minutes.
Notes
Vegan Cheese – I used a vegan cheddar shreds, as well as vegan parmesan shreds, from Violife. I usually do not love Violife vegan cheese, as it is a little to sweet for me, but the jalapenos and chili powder truly mask the sweetness of it! You can use any vegan cheese you prefer. You may also just use Cheddar cheese (just sub equal parts for parmesan).
Flour – Regular, white flour is what I used to make the roux, but you may use any type you prefer. Wheat flour will add a little “wheatier” flavor to this though.
Vegan Butter – I used Earth Balance Salted butter. You may use any type you like. You may sub this for oil as well.
Plant based milk- Be sure your milk is not flavored! Vanilla tasting milk will not taste good. You can use almond, soy, oat or cashew milk.
Jalapenos – Optional! I like to add a kick to my mac and cheese. You may also substitute with any hot pepper you like.
Chili Powder – Chili powder made this cheesy dish spicy. You may also use paprika or cumin. If you do not like spicy, feel free not to add this! Use salt and pepper instead.
Brussels– This recipe calls for Brussel sprouts, but you can omit them or use broccoli instead!
Vegan patty – I added a vegan patty for added protein and to make this dish heartier, but you may omit this as well.
Bread Crumbs- I used panko bread crumbs. You may use any you like or omit entirely.
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