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Spicy (No) Beefy Mac n' Cheesy

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 6
Author: Barb

Ingredients

  • 2 loaves Beef-Style Seitan
  • 1 tablespoon oil I like olive or avocado
  • 1 lb box pasta shells
  • 2 tbsp vegan butter
  • 1/4 cup flour
  • 2 cups non dairy milk I like soy or cashew, you don't want a strong taste here
  • 7 oz vegan jack cheese, cubed
  • 2 tbsp tomato paste
  • 1 1/2 tsp crushed red pepper flakes
  • 1/2 tsp chili powder More to taste!
  • 1 1/2 tsp cumin

Instructions

  • Chop the seitan into quarters and give it a couple pulses in the food processor until it's a similar texture to that of hamburger. Fry in pan with the olive oil over low/medium heat for 4-5 minutes until browned. Set aside.
  • Cook the pasta shells per package directions for al dente. Drain and set aside.
  • Melt the butter in a large sauce pan over medium heat and whisk in the flour to create a roux. Add the milk and cheese, stirring constantly until everything is melted and smooth.
  • Stir in the beefy crumbles, tomato sauce and seasonings. Taste and add S&P as needed. Fold in the pasta, reduce heat to low and let simmer for 1-2 minutes until everything is heated through. Add more milk if it’s too thick. Serve immediately.

Notes

You can use store-bought "beefy" crumbles, but they wont have as much flavor as my Beef Style Seitan!