Kale and Crispy Seitan Mac and Cheese

The time has come for me to perfect my own version of vegan mac and cheese. And I know I have a recipe you will come back to again and again. Why? Because it is the perfect combination of nutty, salty, creamy, cheesy taste without any dairy. Did I mention it is ready in 30 minutes?


Let’s start with the secrets for the perfect sauce:

  • gorgeous cashews
  • nutmeg!
  • using potatoes
  • almond butter
  • serving immediately rather than finishing in the oven

You’ll also need a good blender to make that smooth, creamy sauce. Yum!

Print Recipe
Kale and Crispy Seitan Mac & Cheese
Cuisine American
Prep Time 30 minutes
Cuisine American
Prep Time 30 minutes
  1. Cut the sweet potato, yellow potato, onion and garlic cloves into small chunks
  2. Add them to a pot, cover with water and add the veggie stock cube. Cook until soft (20 mins).
  3. Meanwhile, cut the seitan pieces into thin bits and crisp up in a frying pan, where you heated a tbsp of olive oil. Set aside until later.
  4. Cook the macaroni as per the pack instructions while you make the sauce.
  5. Steam the kale for 3 minutes.
  6. In a blender, put the boiled veggies including the water they boiled in, the soaked cashews and ALL the other ingredients (except the macaroni and kale, of course)
  7. Blend until very smooth (few minutes depending on blender), taste and adjust with more yeast flakes, paprika, salt, pepper. Add more vegan milk if not fluid enough.
  8. Drain the macaroni, pour the sauce on top and mix, add the kale and some of the seitan and incorporate.
  9. Serve immediately, with crispy seitan pieces on top, grated vegan cheese (optional) and a bit of paprika.

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