Garlicky Korean Mac and Cheese
Spicy Garlicky Korean Mac and Cheese with Gochujang. Use sriracha for variation. Vegan Recipe. Gluten-free with gluten-free pasta
Servings: 2
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