Buffalo Mac 'n Cheese with tempeh and avocado
This meal bowl contains creamy Mac and Cheese, drizzled with hot sauce, avocado and savory-sweet tempeh sticks on the side.
Servings: 2 servings
Ingredients
- Vegan Mac and Cheese (DIY recipe or boxed**)
- ½ - 1 avocado, thinly sliced
- your favorite hot sauce to taste
- ¼ cup sliced black olives (optional)
Tempeh Sticks:
- 1 package tempeh
- 1 tablespoon maple syrup
- 1 tablespoon extra virgin olive oil
- 2 teaspoon tamari
- pepper, salt and smoky paprika to taste
- Optional: add in some veggies if you'd like (peas and broccoli are my favorite)
- **I used Daiya boxed today, but I only use about half of the cheese sauce that is included
Instructions
- Prepare the vegan mac and cheese according to the recipe or box. Fold in the optional black olives or any other accent ingredient you want to add. Set aside in a pot to stay warm. Or continue to make the tempeh while the pasta is boiling.
- Tempeh: Slice tempeh into sticks. About 8 sticks per package. Warm up a large skillet over high heat. Add the olive oil. When oil is warm, add in the tempeh. Cover skillet with lid and allow the tempeh to cook and slightly steam in its own moisture for 2-3 minutes. Flip tempeh with cooking tongs. Add in the tamari and maple syrup. Shake pan a bit to distribute the tamari, oil and maple. Allow the tempeh to cook for another minute or two on each side - just until it begins to caramelize on the edges and outside and turn dark caramel brown. Turn off heat. Sprinkle pepper and paprika over the tempeh to taste. Taste a piece of a stick and decide if you'd like to add additional salt.
- Begin plating your meal. Add the warm mac and cheese to a bowl. Place the tempeh around the edges and add a fan of the avocado slices. Drizzle a generous amount of hot sauce over top. Serve warm.