Description
Talk about fusion! I mixed traditional Korean spices with my Mac and Cheese and Oh My!!! An explosion of flavor in every bite!
Ingredients
Units
Scale
- 2 cups brown rice macaroni
- 10-ounce bag of frozen broccoli
Cheese Sauce
- 1/4 red onion - diced (about 1/2 cup or 80g)
- 1 Tbls low-sodium soy sauce
- 2 cloves minced garlic
- 2 Yukon gold potatoes - sliced (about 1.5 cups or 8oz)
- 1/4 cup vegan kimchi
- 1/2 cup water
- 1 Tbls gochujang paste
- 1 Tbls onion powder
- 1 Tbls garlic powder
- 1 Tbls gochugaru powder
- 1 tsp cumin
- 1/4 tsp turmeric
- 3 Tbls nutritional yeast
- 1/2 cup unsweetened plant milk
- 1 Tbls pickled jalapeno juice
- 1 tsp rice vinegar
- 1 tsp maple syrup
Instructions
- In a large skillet, add diced onion and saute in soy sauce until soft
- Add garlic and saute for 30 seconds
- Slice potatoes thinly and add them to the skillet
- Add the kimchi and mix well
- Add the water & gochujang paste and stir well so everything is coated
- Mix the onion powder, garlic powder, cumin, turmeric, and gochugaru and add to the mix
- Stir to mix very well
- Increase heat to boil
- Reduce heat to low, cover, and simmer 15 minutes
- Add mixture to a blender along with nutritional yeast, jalapeno juice, vinegar, milk, and maple syrup
- Blend until smooth
- Prepare pasta according to package directions
- Microwave frozen broccoli
- Drain pasta and return to pot with cooked broccoli and cheese sauce
- Mix well
- Garnish with additional kimchi, green onion tops, or sesame seeds if desited
Keywords: korean Mac and cheese, kimchi, gochugaru, Gochujang