Plum’s Spicy Mac n Yease. Vegan Recipe


Did Someone say Spicy Mac!
It is no secret that I do love the Spicy Cajun Mac & Yease at Plum Bistro in Seattle. A lot of the other dishes that I have tried are a touch and go. Some days they are ridiculously interesting and good and some other days its like a pre-made, half the things forgotten affair. The Mac n Yease though has almost almost always been the same. Gooey, spicy, crispy and floating in a load of oil. As my Mom says, that much oil will make anything taste better. I respectfully disagree Mom. Though I really like eating the Mac n yease, it leaves me with an uneasy tummy after a few minutes. And I always think that if I had to make this, I would definitely reduce the oil/fat a bit. I mean sure it is supposed to be an indulgence that you would normally not eat at home. But there is just so much oil in it. 

So I decided to try my hand at the delicious mac. I do not have a copy of Makini’s cookbook(which has a smoky Mac recipe), so this came out after looking on the interwebz and trying some things. 

Some flour and oil sauce, with a load of mustard, red pepper flakes and soy sauce. Then baked with a crumbly bread crumb topping with more red pepper flakes and voila. Sure, it can be improved upon more. But this is something I have already made 4 times since I took them pictures. Bad addiction.
You can reduce the oil further and also increase the amount of non dairy milk(add 1/2 to 1 cup more) to get more sauce and hence more servings. Plum’s version I think has a good amount of daiya cheese as well, making it quite heavy. This is a spicy(somewhat for us, very for many)recipe, use the pepper flakes and cayenne to taste. It is a delicious recipe without the spice too.

Vegan Spicy Mac and Cheese

Vegan | Vegan richa Spicy Mac and Cheese

~Brain to Blog Wednesdays~
Brambling some of what goes on inside me head onto the blog, as a part of Vegan Month of Food. These are questions and statements from real discussions. Check out other QA sessions on Wednesday posts from this month. 

I know everything about how the animals are treated. I just choose to live with it.
This is a tricky one. Most times the person saying this does Not know enough about how animals are treated. And when you do get into more details, there is a very high chance of being shut out. 99 times out of 100, I have been met with disbelief about male calves and male chicks being slaughtered because they are just a no use by-product of the dairy and egg industry. 

I cannot associate with animals, hence cannot feel the compassion, hence all this information doesnt do anything.
I cannot associate with “all” animals too, like alligators, snakes and the likes. But I know that each animal species is capable of experiencing a lot of emotions, pleasure and pain at different levels. I can understand the happiness and pain of our adopted companion dog Chewie. I can understand the happiness and pain of my husband and family. I can understand that the animals I cannot associate with, feel the same. I can understand that if I had to endure the pain and torture that the animals in the food or other animal exploitation industry go through, I would be distraught, broken, and begging to be freed or killed.  

Here are a few videos to get you thinking. 
Evolve Campaign video on Why Vegan – Not very Graphic. Its a slide show.
Bite Size Vegans V-logs. – mostly verbal.
If you’d really like to know Where the meat, dairy, eggs come from, please see a few videos from this list

~end QA. 

Roast the flour and oil, then add the hot almond milk and water and spices. 
Whisk into a smooth consistency.

Add al-dente elbows. Mix and take off heat.

Fill up Ramekins with the mac and cheese. 
Add the bread crumb mixture on top. Drizzle evoo or thin slices of earth balance on top. 

Broil for 2-3 minutes. Let sit in the oven for another few. 
Remove from Ramekin. Look at that crispyness.

Serve hot!

More Mac & Cheeses………
This Roasted Tomato Chipotle Mac. 
and this Nacho Mac Casserole with Tempeh Taco Meat, pickled Jalapenos and all the fix-ins. Make it. 
This easy Mac n cheese sauce in a jar. Keep this one handy to make mac in 10 minutes. 

What are your favorite Mac recipes?

Somewhat Plum’s Spicy Mac n Yease
Allergy Information: Free of Dairy, egg, corn, nut. Can be made soy-free with coconut aminos.

Serves 4
1 1/4 cup uncooked pasta (I used whole wheat Elbows)
3 Tablespoons Oil (I used 2 Tablespoons earth balance and 1 Tablespoon organic canola oil. You can reduce this to 2 Tablespoons oil)
1/4 cup unbleached white flour
1 cup almond milk or other non dairy-milk
1/2-2/3 cup water
3/4 teaspoon salt or to taste
1/2 teaspoon garlic powder
1-2 teaspoon Red pepper flakes
1/2 teaspoon cayenne pepper or to taste
1/2 teaspoon italian herb blend (oregano, parsley, basil, thyme)
1/2 teaspoon smoked paprika
1 Tablespoon prepared yellow mustard
1.5 Tablespoons low sodium soy sauce (or tamari or coconut aminos)
3-4 Tablespoons nutritional yeast

1/4 cup bread crumbs
1 teaspoon red pepper flakes
1/4 teaspoon cayenne

Boil a large pot of water. Add a teaspoon of salt. Add uncooked pasta. Cook till al-dente. Heat the almond milk and water till it starts to boil. Meanwhile, in a wide pan, add the oil and flour, mix and cook on medium heat until fragrant. 2-3 minutes. 
Add the hot milk+water to the flour oil mixture slowly. Keep whisking to avoid lumps. Even if there are lumps, they will dissolve as the mixture gets heated up. Add all of the spices, sauces, salt. Continue whisking until bubbly and the sauce is evenly smooth. Taste and adjust salt, spice. Add more garlic, mustard, nutritional yeast, or red pepper flakes if needed. Mix the mac pasta into the sauce and take off heat after a minute. Cover the pasta and let rest for a few minutes.
Serve as is or top with some daiya pepperjack. Or Put some mac n cheese in small ramekins. Mix everything under topping and add a Tablespoon of the bread mixture on top of the pasta. Drizzle a teaspoon of extra virgin olive oil(less or more to preference) or put a thin slice of earth balance butter on top. Broil for 2-4 minutes until the bread mixture turns golden brown. Let sit in the oven for another 2-3 minutes so the pasta gets heated through. Serve as is or remove from Ramekin and serve. The mac is already spicy, so u use pepper flakes in the bread topping to taste. 
No Bake Version: You can also just cook heat each serving of the mac n cheese in a teaspoon of oil and some bread crumb mixture, on high heat, until slightly crisp and serve. I like the ramekin version better since it closer to Plum’s with the greasyness and crispyness. 

Inspired by Rootielicious’s version This Mac and Cheese is being shared at Rickis wellness weekend.

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  1. says

    I’ve heard so many good things about this Mac n Yease…thank you for Richa-fying it! The crispy crunchability is too tempting to pass up, especially for someone like me that usually passes on the gooier versions. Cheers!

  2. says

    What an awesome new blog layout, Richa! I haven’t been online lately, it’s a long story, but mostly about being ill. I tried the Spicy Mac & Yease @ Plum Bistro – I thought it was pretty good, greasy (but it was supposed to be anyway), spicy and delicious, however I didn’t like the service there.

    • says

      Oh no. Hope you are feeling better. I havent been reaching all blogs too lately. just trying to finish up posts.
      yes, the service isnt always great. i usually take takeout because of the wait time to sit. so i just have to deal with the food:).

  3. says

    If you could just write a cookbook, I wouldn’t have to have a separate folder for all of your delicious recipes! Also, not “blab;” your words are important. Please don’t ever feel the need to undermine them.

    • says

      Thanks you Abby! <3 Cookbook is daunting task but I might start bugging them publishers:) Thank you once again. I am never sure if my answers hit the right balance of succinct, non-judgy, effective points in the discussion. It seems like my thinking is finally aligning with my emotions.

    • Laura says

      Yes! This would be great to try GF. I really like using Mochiko/glutinous rice flour/sweet rice flour for rouxs, gravies, bechamels – nothing else GF seems to have the right texture. My Dad liked making a gravy with mochiko so much that he said he would prefer it to using regular flour, actually.

  4. says

    This does sounds truly amazing! I love a little spice in my dishes. Not too much, but enough to keep it interesting. I think it’s a nice complement to the rich cheesiness of a dish like this. I totally want this for lunch right now.

    • says

      I used to think that over the years my spice requirement has become mild, but a dish without a spice component makes me reach for some pepper everytime.:)

  5. says

    I’ve been to Seattle only twice but both times I had the great opportunity to try the Mac and Yease at Plum Bistro. Until now, I still dream about it. Hands down it’s the best mac and cheese I’ve had. Thanks so much for this recipe. Now I could have it without having to cross thousands of miles :)

    • says

      If you omit the nutritional yeast, the sauce will not taste cheesy but still delicious. or you can add some non dairy cheddar shreds,but those will also have nutritional yeast in them.

  6. says

    It looks delicious as always!

    I hear ya about getting shut out when you try to point out the truths about animal agriculture. Even when I try to do this gently, I have noticed folks often just don’t want to hear it. It strikes me that it’s not “I’ve made peace,” but, “La la la! I can’t heaaar you!” It’s sad, and I have no idea what to do after hitting that wall.

  7. says

    This is exactly what I want for my Saturday night. It’s been raining, the temperature as dropped, and creamy, spicy comfort food would hit the spot.

  8. says

    Just made this and I must say I was skeptical looking at the ingredients, but it is almost the same as Plum’s! Only much less greasy, which is a good thing. I found it a little too spicy and will cut back on that next time, but it is oh so yummy. Thank you Richa!

    • says

      Awesome! so glad you liked it. yes the spice is definitely on the high side. though i usually add a bit more. Spice is very personal taste, so adjust the pepper flakes and cayenne for less heat.

  9. says

    Do you think if I used chickpea flour, that it would still turn out okay? My husband is GF and vegan and I’d love to make this for thanksgiving.

  10. Mae says

    Sarah from Fried Dandelions recommended that I check out your blog. As I’m looking through your recipes, I’m amazed! Not to mention that your photography is excellent! Then I stumbled on this recipe, and absolutely had to make it. I had everything in the ingredients list…except the pasta. So I looked up how to make bow tie pasta at home, and viola! This was delicious! I wish I could have baked it, but I don’t have ramekins or a baking dish small enough. But it was delicious anyway! Thank you so much for sharing!

  11. says


    This recipe was delish! I made it tonight with roasted brussel sprouts and topped it with a bit of Daiya before popping it in the broiler. It was a hit- even the MLB (Meat loving boyfriend) claimed it to be his new favorite vegan mac n cheese. Thank you!

  12. GloBelle Villager says

    Wow ~ Just happened to visit Seattle yesterday (from Vancouver) and stopped @ Plum for lunch. Before I even arrived I was already craving their Mac n’ Yease… (I had it once before) and though I find it super rich it is a nice treat /comfort food for days with thunderstorms & hail (which I encountered on the I-5)…

    My wish of trying to make this at home now has a boost with your recipe. Thanks for hacking this :-)


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