Vegan Kimchi Mac n Cheese
Something I love to do is cook fusion foods- the merging of two cuisines to make a truly delcious hybrid that just works.
Mac and cheese is an elite comfort meal that's main feature is it creaminess and neutral flavor from a mild cheese and milk and minimal seasonings. Personally I think its always crying out to be upgraded!
Korean kimchi is my flavor choice for this mac n cheese- the spicy, tangy flavor add a complex element to an otherwise simple and neutral flavor dish.
Here at The Plant Bowls we are plant based girlies so this macaroni cheese is also completely dairy free! Great for the cows and great for a sensitive stomach!
If you love kimchi give this American Korean fusion dish a go I think you'll love it!
Ingredients for Korean macaroni cheese-
- Macaroni- Best to use a pasta with a hole to capture the sauce!
- Kimchi- The best kimchi is always found refrigerated. Kimchi is a fermented and the jarred version is usually heat treated to keep it shelf stable but causes the kimchi to lose health benefits and flavor. Also some kimchi is made with shrimp paste so if you want to keep it vegan be sure to check out the ingredients list.
- Cheese- For this recipe I used a melty vegan cheese to ensure cheesy, stretchy goodness.
- Milk- To make the sauce a good consistency I used an unsweetened soy milk. I find soy milk the best for cooking savory dishes as it’s the least sweet and doesn’t have a strong flavor. You can use any milk you like.
- Butter- Any vegan butter
- Nutritional yeast- Nutritional yeast is the savory, cheesy powerhouse of vegan cooking and if it belongs in any dish a mac n cheese is it. I’ve added nooch measurements here but honestly just go crazy with the nooch and taste the sauce as you go.
Some more popular recipes from the blog
Kimchi mac n cheese
Creamy, cheesy macaroni pasta with a spicy Korean kimchi kick. The prefect fusion dish that will become your new comfort food obsession.
Ingredients
- 150 g Macaroni dry weight
- 200 g Kimchi
- 200 g Cheese
- 500 ml Milk
- 2 tbsp Butter
- 2 tbsp Plain flour
- 3 tbsp Nutritional yeast
- 1 tsp Salt
- ½ tsp Black pepper
Instructions
- Boil the macaroni to packet instructions.
- Squeeze the juice out of the kimchi and set aside.
- Chop up the remaining kimchi.
- In a sauce pan on low heat melt the butter and then add the flour.
- Slowly add the milk small amounts at a time an continuously whisk.
- Once a thick sauce has come together add the kimchi juice, cheese, kimchi, nutritional yeast, salt and pepper and stir to combine.
- Serve and enjoy.
Notes
Spice- If you don’t like really spicy foods you can just add a little kimchi, the flavour of kimchi still works really well in this in small amounts.
Sauce consistency- The amount of milk listed in the ingredients is just a guide as different flours vary in absorbency so be sure to add the milk bit by bit to ensure your mac n cheese sauce consistency is perfect!
Some popular pasta recipes from the blog
Leave a Reply