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.
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 (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.