Have you ever tried vegan chick’n mushroom macaroni? If you’re looking for a way to have some guilt-free meat, this is the recipe for you.
Sometimes as vegans we want to enjoy something a bit more nostalgic. Not to say vegetables are boring, but we’d be lying to ourselves if we said meat doesn’t taste good.
A lot of it is just texture, that vegan foods have now managed to capture! So essentially you could be eating something like pea or soy protein, with chicken-like texture – Amazing right?
Veganised chick’n mushroom veggie mac
This recipe is perfect for those looking to eat a creamy pasta without feeling like they’re just eating vegetables. I personally love my veggies but I know for a lot of people cutting down meat, these recipes are necessary.
On the off occasion where I do feel like eating something meaty, I love me a creamy chick’n mushroom macaroni. With a balance of both veggies and meatiness, it’s a perfect in between.
What does it pair well with?
This creamy mac dish works perfectly on its own; also paired with a beautiful side salad, or some freshly steamed greens.
This recipe is a great choice for a mid-week lunch, a vegan pot luck, even for your hungry kids for a quick supper.
If you love this recipe be sure to bookmark it for future reference. Drop a comment with what you think and tell a friend! Thanks for stopping by, and stay blessed.
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Passive Time | 20 minutes |
| Servings |
people
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- 100 grams Macaroni
- 100 grams vegan chick'n
- 2 Mini Red Bell Pepper
- 5 Cherry Tomatoes
- 1 small Red Onion
- 1 tbsp Extra Virgin Olive Oil
- 100 ml Vegan cream
- 1 tsp Garlic Powder
- 1 tsp Italian herbs
- 1 tsp Smoked Paprika
- Salt to taste
- Black Pepper to taste
Ingredients
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- Start by bringing a saucepan of salted water to the boil, then adding in the macaroni, to cook to package instructions.
- Wash your sweet peppers and cherry tomatoes, and slice tomatoes into quarters, and peppers into cubes.
- Slice red onion into thin cubes, then set aside. Heat olive oil on a saucepan, then add in chopped onion, cooking for 2-3 minutes on medium until fragrant.
- Add in vegan chicken (cut into bite sized pieces), bell pepper and tomatoes, followed by your herbs and seasonings. Stir fry for 4-6 minutes or until vegan chick’n is cooked.
- Add in vegan cream, a little at a time, and bring to a gentle boil on a low-medium heat, cooking for a further 3 minutes. Stir gently to prevent cream sticking to the bottom.
- Remove from heat and set aside. Once pasta is cooked, drain through a colander, then add the creamy chick’n sauce to the pasta. Stir to ensure well-coated, then leave to sit for 5 minutes before serving.
- Enjoy while hot or cold!
