So, today is technically the last day of Vegan MoFo and that makes me super sad because I didn’t get all of the Return of the Mac recipes done for you that I originally set out to do. (Whomp Whomp) BUT, I have good news for you; because I’m sure as hell not done making mac! I’ll continue to post a couple more mac recipes for the first week or so of October for your reading/eating pleasure. 😀
Now, Kimchi and mac don’t sound like they’d really mix together so nicely, but I’m here to show you that this spicy, fermented food brings some great flavor and umami to this very untraditional plate. Another star of this dish is the silken seitan. What is silken seitan, might you ask? This seitan is made by Golden Age Foods which is a local, Southern California company, and is great for slicing up and putting in sandwiches — which, believe me, I have.
I wasn’t sure how I’d feel about this product, but once I unwrapped the banana leaves around it, cut a couple of slices off and tasted it I really enjoyed the texture and subtle seasoning. I tried to save some of the first package for this mac, but I went through it way too fast and had to open up a second one. Oops! I would say that the texture reminds me of a mix between tofu and seitan, where it’s dense, but moist and easy to prepare. I can’t wait until they get this product into markets (hopefully within the next year!).
Instead of using whole wheat or durum wheat pasta, I used gluten-free as the protein content is usually higher in these types of noodles. Pair that with some fresh edamame and the seitan and you have a super-filling meal that is fun and nutritious. I really enjoy the contrast of cold and crunchy to warm and creamy between the Kimchi and the mac and cheese! I bought a vegan, raw kimchi at Whole Foods, but you can find a vegan one at Trader Joe’s that is delicious or just make your own kimchi, like Nicole did!
Before I forget, the Veggie-Lover’s Sriracha Cookbook Giveaway is over! Check you email to see if you won one of the three copies. AND Golden Age Foods has been nice enough to offer up some Silken Seitan to a winner of the giveaway at the end of this post! Yay!
One Year Ago: Mozzarella Mac Deep Dish Pizza
Two Years Ago: Sweet Potato Hash
Grilled Seitan Kimchi Mac and Cheese
Creamy cashew cheese macaroni with spicy kimchi and grilled seitan!
- For cheese sauce
- 1/2 cup raw cashews, soaked in boiling water for 15 minutes
- 1/4 cup water
- 1/4 cup kimchi
- 1 1/2 tablespoons white miso paste
- 3 tablespoons nutritional yeast
- 2 teaspoon tomato paste
- 1 teaspoon onion powder
- 1 teaspoon lemon juice
- 1/3 teaspoon sea salt or to taste
- For the mac
- 1 1/4 cup gluten-free macaroni noodles
- Water for boiling
- 1/2 cup cooked and shelled edamame
- 2/3 cup kimchi
- 6 – 1/4“ slices of Golden Age Foods Silken Seitan
- Sesame oil for cooking
- Black sesame seeds, garnish
- Chopped cilantro, garnish
- For cheese sauce
- Drain the cashews and place all ingredients into a blender and puree until completely smooth. Set aside.
- For the mac
- Cook the pasta according to the instructions on the package.
- While the water for the pasta is boiling heat up a panini press or small grill and coat the seitan with sesame oil and a pinch of salt and pepper.
- Grill the seitan slices until there are brown grill marks on each side, take off of the heat and set aside.
- Drain the pasta once it is cooked and stir in the cashew cheese sauce, along with the edamame; cook until warmed all the way through.
- Divide the mac, seitan and kimchi between 3 or 4 bowls (or two if you’re really hungry) and top with black sesame seeds and chopped cilantro.
Find more mac recipes here: MACARONI MOFO!