Vegan Mac & Cheese with Korean BBQ Meatballs | My Vegan Kitchen Life
Vegan Mac & Cheese with Korean BBQ Meatballs
20 mins prepServes 4
A filling, satisfying, and simple mid-week meal featuring creamy vegan mac & cheese and savory plant-based meatballs coated in Korean BBQ sauce. The original post also mentions fried sweet plantains but does not provide a recipe for them.
Mac & Cheese:
1. Bring a saucepan of salted water to a boil.
2. Add macaroni and follow package cooking directions until al dente.
3. Once cooked, drain the macaroni and set it aside.
4. In the same saucepan, add full-fat coconut milk, vegan butter, black pepper, nutritional yeast, and vegan shredded cheddar cheese. Stir until combined and the cheese has melted, forming a smooth sauce.
5. Add the cooked macaroni to the sauce and stir to combine until fully coated.
Korean BBQ Meatballs:
1. Place the store-purchased plant-based meatballs in an air fryer and cook at 400°F (200°C) for 10 minutes. Remove and set aside.
2. Add grape seed oil to a heated skillet.
3. Add chopped yellow onions and green and red bell peppers to the skillet. Sauté until the onions are translucent.
4. Add full-fat coconut milk, 1/2 cup pasta water, and Korean BBQ sauce to the skillet. Allow the mixture to simmer for about 3-5 minutes, or until the sauce thickens slightly.
5. Add the cooked meatballs to the sauce in the skillet.
6. Cook for an additional 1-2 minutes, ensuring the meatballs are heated through and coated in the sauce. Enjoy!
