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Spicy Garlicky Korean Mac and Cheese with Gochujang. Use sriracha for variation. Vegan Recipe. Gluten-free with gluten-free pasta 

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Spicy Garlicky Korean Mac and Cheese with Gochujang. Use sriracha for variation. Vegan Recipe. Gluten-free with gluten-free pasta | VeganRicha.com

There can’t be too many mac and cheese recipes right. This version has some gochujang (Korean condiment that is spicy, fermented and pungent). Gochujang makes an amazing glaze for tofu

It also makes a great addition to a creamy sharp flavored mac and cheese. Add as much gochujang as you like, or use Asian Chile Sauce or Sriracha instead. Serve this mac with roasted veggies that are glazed in gochujang + soy sauce+ sugar or over some broccoli or with a lentil loaf with a sriracha maple glaze. I like this with a sprinkle of vegan parm and generous black pepper. A toasty breadcrumb topping with a mix of toasted bread crumbs, a clove of garlic minced and herbs of choice, works amazing as well. 

Spicy Garlicky Korean Mac and Cheese with Gochujang. Use sriracha for variation. Vegan Recipe. Gluten-free with gluten-free pasta | VeganRicha.com

More Mac from the blog

Gochujang can be found in asian stores or online. It is a pungent sauce that can be an acquired taste, or can be bothersome on the tongue/taste buds as with any fermented food. Try a smaller amount in combination with an asian chile paste and experiment with more after. If the smell or flavor doesn’t work out for you, the sharp smell and flavor of heddar will mask it. Add vegan cheddar to the sauce and garnish. Gochujang can contain barley water, barley or barley malt which might not be listed as an ingredient. If you are gluten-sensitive, make sure to get certified gluten-free gochujang. 

Spicy Garlicky Korean Mac and Cheese with Gochujang. Use sriracha for variation. Vegan Recipe. Gluten-free with gluten-free pasta | VeganRicha.com

Garlicky Korean Mac and Cheese

4.96 from 23 votes
By: Vegan Richa
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 2
Course: Main
Cuisine: Italian, Vegan
Spicy Garlicky Korean Mac and Cheese with Gochujang. Use sriracha for variation. Vegan Recipe. Gluten-free with gluten-free pasta
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Ingredients 
 

  • 8 oz macaroni pasta
  • 1 cup chopped broccoli
  • 1 tsp olive oil
  • 1/2 medium onion chopped
  • 4 cloves of garlic minced
  • 1 tbsp gochujang or use sambal oelek, asian chile paste, or sriracha
  • 4 cloves of roasted garlic
  • 1/4 cup cashews
  • 1 tbsp cornstarch , or arrowroot starch
  • 1 3/4 cup water
  • 1/2 tsp paprika
  • 3/4 tsp or more salt
  • 1/4 tsp black pepper
  • 1/4 tsp prepared mustard or ground
  • 2 tsp soy sauce
  • 1 tbsp ketchup or tomato paste
  • 1 to 2 tsp lemon juice or apple cider vinegar
  • 2 tsp extra virgin olive oil
  • 3 tbsp nutritional yeast
  • 1/2 tsp thyme
  • black pepper to taste

Instructions 

  • Make your pasta according to instruction on the package by boiling in a large saucepan. Add broccoli in the last 3 mins.
  • In a skillet, heat oil over medium heat. Add onion and minced garlic and cook until golden, stirring occasionally.
  • Meanwhile, blend all the ingredients from roasted garlic (spices, ketchup etc, through nutritional yeast until smooth. I usually blend 2 to 3 times for 1 minute cycles.
  • Add gochujang or asian chile sauce to the cooking onion and mix well. Cook for a minute.
  • Add the blended mixture to the skillet and cook to bring to a boil. Taste and adjust salt and heat. Add more of either if needed. At this point you can add in some vegan cheddar shreds if you like.
  • Fold in the cooked pasta and broccoli and thyme and toss well. over and cook for 1 minute. Then switch off the heat. Let it sit for 2-3 mins.
  • Sprinkle black pepper generously and/or vegan parm (optional) or vegan cheddar and serve.

Video

Notes

Nutritional values based on one serving

Nutrition

Calories: 670kcal, Carbohydrates: 113g, Protein: 28g, Fat: 16g, Saturated Fat: 2g, Sodium: 885mg, Potassium: 865mg, Fiber: 5g, Sugar: 5g, Vitamin A: 610IU, Vitamin C: 48.7mg, Calcium: 107mg, Iron: 6.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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4.96 from 23 votes

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60 Comments

  1. Jen says:

    5 stars
    I added a bunch of chopped, sautéed shiitakes and veggie “beef” crumbles for additional protein, and those both are worked great in this dish. My gochujang was pretty mild, so I added more of that. I’ll definitely be making this again! Yum!

    1. Vegan Richa Support says:

      Yay! Glad you liked it1

  2. Shellie says:

    5 stars
    Incredible recipe. The two of us ate it all. It’s just that good. I can’t wait to have it again.

    1. Vegan Richa Support says:

      Yay! so glad you liked it.

  3. Pamela says:

    5 stars
    I agree with the previous comment that said this was THE BEST vegan mac & cheese. Spicy comfort food, we both love it.

    1. Vegan Richa Support says:

      Thank you!