Minutes Prep time: 25
Minutes Total time: 25
Servings: 8
Difficulty: Intermediate
1 pkg (14.7 oz each) Gardein® Ultimate Plant-Based Chick'n Nuggets
1 pkg (16 oz each) dry large elbow macaroni, uncooked
1/4 cup Earth Balance® Original Buttery Spread
1/4 cup all-purpose flour
2 cups unsweetened plant-based milk
2 cups Cheddar-style vegan cheese alternative shreds
2 tablespoons nutritional yeast seasoning
1/2 teaspoon ground turmeric
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons fresh parsley, chopped
hot sauce for serving, optional
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 119 mg | 12% |
| Carbohydrate | 68 g | 23% |
| Cholesterol | 0 | |
| Total Fat | 18 g | 28% |
| Iron | 4 mg | 23% |
| Calories | 525 kcal | 26% |
| Sodium | 1080 mg | 45% |
| Protein | 21 g | 42% |
| Saturated Fat | 4 g | 21% |
| Sugars | 3 g | 0 |
| Vitamin C | 1 mg | 2% |
Cook Gardein® Ultimate Plant-Based Chick'n Nuggets according to package directions.
Meanwhile, bring a large pot of salted water to boil and cook pasta according to package instructions for al dente. Reserve 1/2 cup cooking water and drain.
In Dutch oven or heavy-bottomed sauce pot over medium heat, melt Earth Balance®. Add flour, mix thoroughly and cook 1 minute, stirring constantly. Slowly whisk in plant-based milk, 1/2 cup at a time, whisking after each addition. Continue to whisk until simmering and slightly thickened. Reduce heat to low.
Stir in vegan cheese until melted. Add nutritional yeast, turmeric, salt, pepper, and 1/4 cup reserved cooking water and stir. Add additional cooking water if needed to reach desired consistency. Add cooked pasta and toss to thoroughly coat.
Top vegan mac 'n cheez with chick'n nuggets and garnish with chopped parsley. Serve immediately with hot sauce on the side, if desired. Enjoy!
Vegan Mac n' Cheez with Plant Based Chick'n
