Monday, January 23, 2017

squash mac + cheese with hot sauce bread crumbs


Over the holidays I was gifted Thug Kitchen 101: Fast as F*ck, which features plant-based comfort food and one-pot meals with the same irreverent prose and deliciousness you'd expect from a TK creation. Here's their Squash Mac and Cheese with Hot Sauce Bread Crumbs. It's a little more in-depth than a lot of mac and cheese recipes but the payout is YUGE. This is the cheesiest, creamiest vegan dish I've ever had and I highly recommend baking at the end if you have time. Next time, I will double the bread crumbs- they're delish.

adapted from a Thug Kitchen 101 Recipe:

hot sauce bread crumbs:
1 Tbsp olive oil
2 cups chunky bread crumbs
3 Tbsp hot sauce
1 Tbsp unsweetened nut milk

cheesy sauce:
1 Tbsp + 1/4 cup olive oil
1/4 cup chopped yellow onion
2 Russet potatoes, peeled and cubed
2 carrots, cubed
2 cups veggie broth
1 cup unsweetened nut milk
1/2 cup nutritional yeast
2 Tbsp lemon juice
1 Tbsp Bragg's liquid amino acids
1/2 tsp salt

everything else:
1 pound pasta (shells or fusilli)
2 cups frozen peas
2 cups shredded yellow squash

to make the bread crumbs:
*warm up oil over medium heat
*toss in bread crumbs and stir for a few minutes
*mix remaining ingredients in small glass and pur over bread crumbs
*make sure all bread crumbs are coated and remove from heat and set aside

to make the cheesy sauce:
*using the same, emptied skillet, warm up 1 Tbsp oil over medium heat
*add onions and saute for 3-4 minutes
*stir in the potatoes, carrots, and 1 cup of broth
*cover and braise the veggies for 15 minutes then remove from heat
*toss the remaining sauce ingredients including oil and broth into a blender
*add the softened veggies and all liquids from pan and run blender until creamy

to make the mac and cheese:
*cook pasta according to directions
*just before pasta is finished, throw in frozen peas and drain
*fold in the squash
*pour in cheesy sauce and serve right away with bread crumbs on top
-OR-
*bake at 425 for 20 minutes^

^worth the wait

1 comment:

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