Vegan Kimchi Mac and Cheese
 
Prep time
Cook time
Total time
 
Kimchi transforms a regular Vegan Mac and cheese into something extraordinary. Try out this vegan kimchi mac and cheese - it's bold and absolutely delicious.
Author:
Serves: 2
Ingredients
Sauce
  • 1 cup peeled cubed white potato
  • ½ cup peeled cubed carrot
  • 2 cloves of garlic, peeled
  • 1 tsp rice vinegar
  • 3 large pickled jalapeño slices
  • 2 tbsp jalapeño pickling liquid
  • ¼ cup kimchi
  • 2 tbsp kimchi water
  • 1 tbsp tomato paste
  • 1½ tsp cornstarch
  • 2 tbsp nutritional yeast
  • ½ tsp soy sauce
Pasta
  • Pasta enough for 2 people, cooked (160g dried pasta or 250g fresh vegan pasta)
  • ½ cup kimchi, chopped
  • 1 spring onion, chopped
  • 1 spring of basil, chopped
  • ¼ cup golden breadcrumbs
  • 1 tsp white and black sesame seeds each
Instructions
  1. In a large saucepan, bring a pot of water to a boil. Boil the potato, carrot, and garlic cloves for 10 minutes. Transfer the cooked vegetable to a blender, along with ½ a cup of the cooking liquid. Add the vinegar, jalapenos, jalapeno water, kimchi, kimchi water, tomato paste, cornstarch, nutritional yeast, and soy sauce to the blender jug. Blend until smooth.
  2. Stir this 'cheese' sauce into the cooked pasta, along with more chopped up kimchi, the spring onion, and basil. Pour this into a pie dish or cast iron pan, and level it out.
  3. Sprinkle the breadcrumbs and sesame seeds on top the mac and cheese, then place under the grill for 4-5 minutes until the top is bronzed, but keep an eye on it so it doesn't burn!
  4. Serve piping hot!
Recipe by The Sasha Diaries at https://thesashadiaries.com/2018/05/07/vegan-kimchi-mac-and-cheese/