Categories: DinnerMain course

Spicy Vegan Mac and Cheese

Here’s my version of Spicy Vegan Mac n Cheese made with simple and vegan ingredients. This recipe is a delicious variation of mac and cheese. In this recipe I add cumin seeds and aromatics like ginger, garlic, and green chili peppers which will elevate the flavor and provide a unique twist to the dish. Including diced carrots and other veggies adds both flavor and texture, making it even more delectable.

Mac and cheese is a beloved comfort food that has stood the test of time. Its creamy, cheesy goodness has made it a go-to dish for countless individuals. But what if I told you there’s a way to take this classic dish to a whole new level? Introducing Spicy Vegan Mac n Cheese, a mouthwatering variation that combines heat, aromatic spices, and wholesome veggies to create a flavor explosion. In this blog, I’ll guide you through the steps to create this irresistible twist on a traditional favorite.

Origin of Mac and Cheese

Originally, mac and cheese was prepared differently from modern methods. The dish can be traced back to the 14th century in Italy, where it was known as “macaroni pie.” However, the version we now associate with mac and cheese has its roots in England.
The original preparation of mac and cheese involved boiling macaroni pasta until it was tender. The cooked macaroni was then layered with cheese in a baking dish. The cheese used was typically a mixture of cheddar or Parmesan.
The assembled dish was then baked in an oven until the cheese melted and formed a golden crust on top. Over time, the dish evolved and made its way to America, where it gained popularity. It underwent variations in recipes and became a staple comfort food in American cuisine. Today, there are numerous versions of mac and cheese, with different cheeses, seasonings, and additional ingredients added to customize the dish to individual preferences.

Beextravegant’s Secret to Spicy Vegan Mac n Cheese

Spices and aromatics

The secret to making spicy vegan mac and cheese lies in the use of aromatics and spices. We start by infusing the dish with the flavors of cumin seeds. Fresh ginger, garlic, and green chili peppers are crushed together which complements the spiciness of the dish. These ingredients not only elevate the flavor but also infuse the sauce with a delightful kick.

Adding a veggie twist

To enhance both the taste and nutritional value, we incorporate diced carrots (and other veggies of your choice) into the dish. You can experiment with additions like green peas, string beans, cauliflower, broccoli, or potatoes – all diced into small, bite-sized pieces.

Creamy Sauce

To achieve the desired creamy and cheesy consistency in our vegan mac and cheese, we rely on a combination of vegan butter, all-purpose flour (or gluten-free flour), soy milk, and vegan cheese. I recommend using your favorite vegan cheese – whether shredded or cubed – for that gooey and indulgent experience. Although vegan cheese takes a bit longer to melt, the patience is worth it.

Ingredients and Substitutes

  • 1 tbsp oil
  • 1 tsp cumin seeds or ground cumin
  • 3-4 large cloves of garlic
  • 1-inch ginger
  • 1/2 tsp ground turmeric
  • 1 tsp red chili powder
  • 1-3 green chili peppers (depending on heat tolerance)
  • 1 carrot, diced into small pieces (you can add green peas, string beans, cauliflowers, broccoli, potatoes, etc. all diced into small pieces)
  • 2 tbsp vegan butter
  • 4 tbsp all-purpose flour (gluten-free flour can be used as a substitute)
  • 600 ml soy milk (other non-dairy milks like almond milk or oat milk can be used as substitutes)
  • 6 oz or 170 g vegan cheese (shredded or cubed)
  • 12 oz or 300 g macaroni pasta or elbow pasta (gluten-free pasta can be used as a substitute)
  • Handful of cilantro or coriander leaves

Ingredient Substitutes

  • Oil: You can use any cooking oil of your choice such as olive oil, vegetable oil, or canola oil.
  • Cumin Seeds: If you don’t have cumin seeds, ground cumin can be used as a substitute. Use ½ to 1 teaspoon of ground cumin instead.
  • Veggies: You can replace carrots with other diced vegetables like green peas, string beans, cauliflower, broccoli, potatoes, or a mix of your favorite vegetables. Ensure they are cut into small pieces for even cooking.
  • All-Purpose Flour: To make the recipe gluten-free, you can use gluten-free all-purpose flour or a gluten-free flour blend.
  • Soy Milk: Feel free to substitute soy milk with any other non-dairy milk such as almond milk, oat milk, or rice milk.
  • Vegan Cheese: Use your favorite brand and type of vegan cheese. You can choose from shredded or cubed options.
  • Macaroni Pasta: If you have dietary restrictions or preferences, you can use gluten-free macaroni or elbow pasta.

Note: Adjust the quantities of spices, chili peppers, and vegetables according to your personal taste preferences and dietary needs.

How to make Spicy Vegan Mac and Cheese?

Cook the elbow pasta according to the package instructions until al dente. Drain and set aside, coated with some oil to prevent sticking.


Crush the ginger, garlic, and green chili peppers together using a mortar and pestle and set aside.


Crushed aromatics (ginger, garlic, and green chili peppers) to the pot and cook until the raw smell dissipates.


Add the diced carrots (and any other veggies) and cook for about 5 minutes on medium to medium-low heat until tender. Add the ground turmeric and red chili powder till the smell of the raw spices goes away.


Add vegan butter and let it melt. Then whisk in the flour until it forms a smooth paste.

Slowly stream in soy milk, whisking well, until fully incorporated. Let simmer for a few minutes until it thickens slightly, stirring occasionally.

Add salt, pepper, and vegan cheese to the pot, stirring well until the cheese is fully melted and the sauce is smooth and thick.

Add the cooked pasta to the sauce and stir until fully coated. Switch off the heat and stir in the chopped cilantro or coriander leaves.

Serve and enjoy your spicy and flavorful vegan mac and cheese!

I hope you enjoy making this delectable vegan spicy mac and cheese recipe! The combination of aromatic spices, creamy sauce, and perfectly cooked pasta is sure to delight your taste buds. Don’t forget to follow me for more mouthwatering recipes and culinary inspiration. Happy cooking.

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Check out my other recipes with a spicy twist:

  1. Spicy Potato dumplings
  2. Vegan Grilled Cheese
  3. Spicy Tofu Rice Stuffed Zucchini
Print

Spicy Vegan Mac ‘n’ Cheese

Introducing a spicy vegan twist to the classic mac and cheese, this recipe features a cheesy, flavorful sauce infused with ginger, garlic, and green chili peppers
Course Appetizer, Dinner
Cuisine American, Indo-American
Keyword best vegan mac n cheese, how to make spicy mac n cheese, Mac n cheese spicy, mac n cheese vegan, macaroni and cheese vegan, spicy Mac n cheese, Spicy Mac n cheese recipe, vegan Mac n cheese, vegan mac n cheese recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 people
Calories 550kcal

Ingredients

  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 3-4 large cloves of garlic
  • 1- inch ginger
  • 1/2 tsp Ground turmeric
  • 1 tsp red chili powder
  • 1-3 green chili peppers depending on heat tolerance
  • 1 carrot diced into small pieces (you can add green peas, string beans, cauliflowers, broccoli, potatoes, etc. all diced into small pieces)
  • 2 tbsp vegan butter
  • 4 tbsp all-purpose flour gluten-free if required
  • 600 ml soy milk
  • 6 oz or 170 g vegan cheese shredded or cubed
  • 12 oz or 300 g macaroni pasta or elbow pasta gluten-free if required
  • Handful of cilantro or coriander leaves

Instructions

  • Cook your elbow pasta according to package instructions, al dente.
  • Drain and set aside, coated with some oil to prevent sticking.
  • In a mortar and pestle, crush the ginger, garlic, and green chili peppers together and set aside.
  • In a medium pot, add a tbsp of oil over medium heat. Add cumin seeds and when they sizzle, become fragrant, and become a shade darker, add the aromatics (ginger, garlic, and green chili peppers) and cook it until it stops smelling so raw.
  • Now add the diced carrots (and other veggies, if using) and cook it for about 5 minutes on medium to medium-low heat.
  • Once the carrots are tender, add the turmeric powder and red chili powder.
  • Now add the vegan butter and let it melt.
  • Once completely melted, whisk in flour (gluten-free, if required) until it forms a smooth paste.
  • Now, Slowly stream in milk, whisking well, until completely incorporated. Let simmer for a few minutes until it starts to thicken, stirring occasionally to prevent burning.
  • Add in salt, pepper, and vegan cheese and stir well. Vegan cheese takes a bit longer to melt, so keep stirring over medium heat until fully incorporated into a nice smooth, and thick cheesy sauce.
  • Add in the cooked pasta, and stir well until fully coated.
  • Switch off the heat and add chopped cilantro/coriander leaves. Enjoy!

Nutrition

Serving: 1g | Calories: 550kcal | Carbohydrates: 60g | Protein: 15g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Sodium: 500mg | Potassium: 350mg | Fiber: 7g | Vitamin A: 2500IU | Vitamin C: 12mg | Calcium: 250mg | Iron: 3mg
Beextravegant

View Comments

  • I tried this recipe for lunch with my family and it was the most incredible mac n cheese I have ever tasted! The spices give it an aromatic and well flavoured kick. The creaminess of the sauce combines well with the aroma, engaging all your senses into this wonderful creation! Absolutely fantastic, will definitely try again!

  • Tried this today and everyone loved it! I confidently say this is the best mac and cheese I've ever had would recommend it.

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