Garlicky Korean Mac and Cheese

4.97 from 28 votes

Garlicky Korean Mac and Cheese

Spicy Garlicky Korean Mac and Cheese with Gochujang. Use sriracha for variation. Vegan Recipe. Gluten-free with gluten-free pasta

Prep Time10

Cook Time25

Total Time35

Course: Main

Cuisine: Italian, Vegan

Servings:

Author: Vegan Richa

Ingredients

8 oz macaroni pasta
1 cup chopped broccoli
1 tsp olive oil
1/2 medium onion chopped
4 cloves of garlic minced
1 tbsp gochujang or use sambal oelek asian chile paste, or sriracha
4 cloves of roasted garlic
1/4 cup cashews
1 tbsp cornstarch or arrowroot starch
1 3/4 cup water
1/2 tsp paprika
3/4 tsp or more salt
1/4 tsp black pepper
1/4 tsp prepared mustard or ground
2 tsp soy sauce
1 tbsp ketchup or tomato paste
1 to 2 tsp lemon juice or apple cider vinegar
2 tsp extra virgin olive oil
3 tbsp nutritional yeast
1/2 tsp thyme
black pepper to taste

US Customary - Metric

Instructions

Make your pasta according to instruction on the package by boiling in a large saucepan. Add broccoli in the last 3 mins.
In a skillet, heat oil over medium heat. Add onion and minced garlic and cook until golden, stirring occasionally.
Meanwhile, blend all the ingredients from roasted garlic (spices, ketchup etc, through nutritional yeast until smooth. I usually blend 2 to 3 times for 1 minute cycles.
Add gochujang or asian chile sauce to the cooking onion and mix well. Cook for a minute.
Add the blended mixture to the skillet and cook to bring to a boil. Taste and adjust salt and heat. Add more of either if needed. At this point you can add in some vegan cheddar shreds if you like.
Fold in the cooked pasta and broccoli and thyme and toss well. over and cook for 1 minute. Then switch off the heat. Let it sit for 2-3 mins.
Sprinkle black pepper generously and/or vegan parm (optional) or vegan cheddar and serve.

Video

Notes

Nutritional values based on one serving

Nutrition

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