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Vegan Kimchi Mac & Cheese

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  • Author: Chuck Underwood
  • Prep Time: 20 min
  • Cook Time: 20 min
  • Total Time: 40 minutes
  • Yield: 4-6 servings 1x
  • Category: Main
  • Method: Stovetop, Blender
  • Cuisine: Korean
  • Diet: Vegan

Description

With just a few extra ingredients, you can turn my amazing vegan cheese sauce into this amazing Vegan Kimchi Mac & Cheese.


Ingredients

Units Scale
  • Approx. 15 oz Yukon gold potatoes (about 3 medium)
  • 1 carrot
  • 1/2 cup water (used to boil potatoes)
  • 1/4 cup + 2 T. nutritional yeast
  • 2 T. lemon juice
  • 1 T. gochugaru
  • 1 T. gochujang
  • 1 tsp. apple cider vinegar
  • 1 tsp. rice vinegar
  • 1/2 tsp. onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp mustard
  • 1/4 tsp turmeric
  • 2 c. gluten-free macaroni
  • 1 (10 oz.) pkg. frozen broccoli/cauliflower
  • 1 c. vegan kimchi
  • salt to taste

Instructions

  1. Start by making the standard cheese sauce - OMITTING the salt.
  2. Then add the gochogaru, gochujang, and rice vinegar. Blend until smooth.
  3. Prepare your macaroni according to the package directions
  4. Microwave the frozen vegetables, cutting 1 minute off the time listed on the package
  5. Add the vegetables to the pasta pot during the last 1 min of cooking
  6. Drain and return to the pan
  7. Add cheese sauce and mix
  8. Chop kimchi into smaller pieces if desired and fold into the dish
  9. Taste for seasoning and add additional salt if desired
  10. Serve with chopped green onions for garnish