Coconut Lime Curry Vegan Mac And Cheese Recipes

VEGAN THAI MAC N CHEESE

Vegan Thai Mac n Cheese image

I had a similar dish at a vegan restaurant downtown and adapted it to my own taste. Feel free to add any of your own steamed veggies! Garnish with additional cilantro, if desired.

Provided by chrisverk

Categories World Cuisine Recipes Asian

Time 50m

Yield 6

Number Of Ingredients 11

Ingredients

1 ½ cups sunflower seeds
2 (14 ounce) cans coconut milk, divided
½ cup red curry paste, or more to taste, divided
½ cup chopped fresh cilantro, or more to taste, divided
2 limes, juiced, divided
½ teaspoon salt, plus more for seasoning
1 (8 ounce) package elbow macaroni
1 (8 ounce) package broccoli florets
1 pinch curry powder, or more to taste
3 tablespoons nutritional yeast
1 teaspoon white sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place sunflower seeds in a bowl and pour in enough water to cover; soak for about 10 minutes.
Mix 1 1/2 cans coconut milk, 1/4 cup curry paste, 1/4 cup cilantro, juice of 1 lime, and 1/2 teaspoon salt together in a saucepan; cook and stir over medium-low heat until curry sauce is thickened, about 5 minutes.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and mix pasta into curry sauce; cook and stir over low heat.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, about 2 minutes. Season broccoli with salt and curry powder and transfer to a 9x13-inch baking dish.
Drain sunflower seeds and place in a blender with remaining coconut cream, remaining curry paste, remaining cilantro, juice of 1 lime, nutritional yeast, and sugar; blend until thick and smooth.
Spoon pasta mixture over broccoli. Pour sunflower seed mixture over pasta and stir to coat evenly.
Bake in the preheated oven until sauce is bubbling, about 10 minutes.

Nutrition Facts : Calories 652.9 calories, Carbohydrate 47.3 g, Fat 47.3 g, Fiber 8 g, Protein 18.2 g, SaturatedFat 26.4 g, Sodium 612.9 mg, Sugar 4.9 g

COCONUT LIME CURRY VEGAN MAC AND CHEESE

Coconut Lime Curry Vegan Mac and Cheese image

This is a cashew-free, nutritional yeast-free, vegan mac and cheese. It's a rich and creamy recipe that feels and tastes just like the real deal. A little better in my opinion. You could use the soup (before adding barley and lentils) as a sauce over rice and beans or tofu. But if you want that creamy, cheesy deliciousness you crave, you'll have to go a few steps further.

Provided by fancier atoms

Categories Soups, Stews and Chili Recipes Stews

Time 1h

Yield 6

Number Of Ingredients 22

Ingredients

1 (14 ounce) can coconut milk
3 cups water, plus more as needed
¼ cup vodka
½ white onion, chopped
2 poblano peppers, seeded and chopped
1 jalapeno pepper, seeded and chopped
½ habanero pepper, seeded and chopped
2 tablespoons white vinegar
3 cloves garlic, minced
1 tablespoon ground turmeric
2 teaspoons salt
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon ground black pepper
1 teaspoon ground coriander
1 teaspoon grated fresh ginger
1 teaspoon dried basil
¼ teaspoon ground cinnamon
½ cup dry lentils
½ cup pearl barley
1 teaspoon cayenne pepper
1 lime, zested and juiced

Steps:

Mix coconut milk, 2 cups water, vodka, onion, poblano peppers, jalapeno pepper, habanero pepper, vinegar, garlic, turmeric, salt, paprika, cumin, black pepper, coriander, ginger, basil, and cinnamon together in a large saucepan. Bring to a boil. Reduce heat, cover, and simmer soup for 15 minutes.
Stir lentils and barley into the soup; add 1 cup water. Simmer over medium heat, covered, until most of the liquid is absorbed, 5 to 10 minutes. Add additional water 1 cup at a time, as needed, until lentils and barley are nearly tender, about 15 minutes.
Remove from heat; stir in cayenne, lime juice, and lime zest. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 292.3 calories, Carbohydrate 29.1 g, Fat 15.1 g, Fiber 10.8 g, Protein 8.6 g, SaturatedFat 12.6 g, Sodium 796.6 mg, Sugar 1.8 g

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