Skillet Jalapeño Mac and Cheese Vegan
This Vegan Jalapeno Skillet Mac and Cheese is made in just 1 Skillet! No need for multiple pans! A 30 minute simple vegan spin on a family dinner favorite that is perfectly cheesy with a kick of heat from the added jalapenos. Options for gluten-free soyfree nutfree
Servings: 4
Ingredients
- 1 1/2 cups elbow or macaroni pasta , about 6 ounces, Use gluten-free pasta for gf
- 2 ½ cups water or broth
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1 teaspoon mellow miso, use chickpea miso for Soyfree
- 1/2 teaspoon Italian seasoning
- 1 teaspoon prepared mustard
- 2 teaspoons ketchup or 1 teaspoon tomato paste
To add later:
- 1/2 cup vegan sour cream or vegan cream cheese or vegan yogurt or cashew cream (1/2 cup cashews blended with 3/4 cup water)
- 1 tablespoon vegan butter
- 2 to 3 tablespoons nutritional yeast
- 3/4 cup vegan cheese shreds I usually use a mix of vegan mozzarella and vegan cheddar
- 1/2 teaspoon paprika or smoked paprika
- 1/4 teaspoon black pepper
- 2 teaspoons tapioca starch or cornstarch or other starch
- 1/2 cup water
- Optional: Add in one cup of chopped small broccoli or other vegetables of choice.
For the topping:
- 1/4 cup of sliced pickled jalapeño
- 1 tablespoon of sliced fresh jalapeño
Instructions
- Heat a large skillet over medium-high heat. Add the water/broth, garlic powder, onion powder, salt, miso, mustard, ketchup, Italian seasoning and mix really well. Press and mix the miso into the broth. It will mix in as the broth starts to heat up.
- Add in the dried pasta and mix well. Cover with a lid and cook for 11 to 15 minutes, depending on your skillet and the stove. Check at the 11 minute mark if the pasta is done and accordingly add more cooking time.
- Once the pasta is cooked to preference, open the lid. Add in the nutritional yeast, vegan butter, vegan cream cheese or yogurt or sour cream or cashew cream and 1/2 cup of the cheese shreds. Add paprika and black pepper and mix well until the mixture is well incorporated. Now you can add in the broccoli or any other vegetable at this point.
- Mix the tapioca starch into the 1/2 cup of water and then add to the skillet and continue to mix until the sauce starts bubbling and is a creamy mixture. Taste and adjust salt and flavor. Add more broth for saucier if it’s thickening too much
- Even it out, top it with pickled jalapeño and fresh jalapeño and 1/4 cup or the remaining vegan cheese shreds. Cover with a lid and reduce the heat to low and cook for a minute then switch it off. Let the skillet sit for another 1 to 2 minutes for the cheese to melt then open the lid and serve.
- Store refrigerated for upto 3 days
Video
Notes
- For variation: top the cooked Mac with some veggie crumbles( sauté the crumbles with a bit of chili powder until cooked to preference then top the Mac).
- Or Top with some toasted breadcrumbs and Italian seasoning
- Nutfree: use soy or coconut or oat based cream cheese or sour cream or yogurt
- Cheese shreds Substitute - Use 1/4 cup more cream cheese or cashew cream. Add 1-2 tablespoons more nutritional yeast.
- Starch substitute: I use tapioca starch to add a bit of stringy ness like cheese. You can omit that and add 1/2 cup or more non dairy milk or cream instead .
Nutrition
Calories: 257kcal | Carbohydrates: 28g | Protein: 7g | Fat: 13g | Saturated Fat: 5g | Sodium: 636mg | Potassium: 195mg | Fiber: 3g | Sugar: 2g | Vitamin A: 456IU | Vitamin C: 0.5mg | Calcium: 63mg | Iron: 1mg