Buffalo Chickpea Mac 'N' Cheeze

Mac and Cheese over Romaine lettuce topped with Chickpeas – what???  Sounds like a crazy combination but it is fantastic!  The Chickpeas are nice and crispy and very flavorful.   Put the Chickpeas on the top of creamy, cheesy noodles, which are on top of a cool, crisp crunch of Romaine and it’s dinner in a bowl!

Buffalo Chickpea Mac ‘N’ Cheeze

Vegan Bowl Attack Cookbook by Jackie Sobon

Buffalo Chickpeas:

1            can (15 oz.) chickpeas, rinsed and drained

1/4         cup of your favorite vegan Buffalo Sauce, plus 1-2 tablespoons

Preheat the oven to 375 degrees and line a baking sheet with parchment paper.

Toss the chickpeas with the 1/4 cup Buffalo Sauce until they are evenly coated and spread them out on the baking sheet.  Bake for 12 minutes and then carefully roll them around with a spoon to get the other side crispy.  Bake for another 12-15 minutes and then place them back in the bowl  and toss with the remaining 1 – 2 tablespoons Buffalo Sauce.  Set aside.

Mac ‘n’ Cheeze.

2.5         cups shell or other small pasta

2            cups Cheezy Cheddar Sauce (below)

              pinch of salt

1            tablespoon vegan butter (optional)

              unsweetened nondairy milk, if needed

2            cups chopped romaine lettuce

1            stalk celery (optional)

Cook the pasta according to the instructions on the package and then drain and rinse with cool water.  Place the noodles back in the pot and set the heat to medium-low.  Add the Cheezy Cheddar Sauce, salt and vegan butter (if using) to the pot and stir until the pasta is evenly coated.  Add more nondairy milk if you’d like a thinner sauce and season with more salt if necessary. 

Cheezy Cheddar Sauce:

1            cup raw cashews, soaked in warm water for 30 minutes

1            cup water

1/4         cup nutritional yeast

1            tablespoon tapioca starch (or other starch)

1            tablespoon tomato paste

1            tablespoon apple cider vinegar

2            teaspoon onion owder

1.5         teaspoons Dijon mustard

1            teaspoon sea salt

              pinch of ground turmeric

Drain and rinse the cashews and place them in a blender along with the remaining ingredients (I used our Bullet vs. a big blender).  Blend until completely smooth, adding more water if the sauce seems too thick.  Transfer to a saucepan over medium-low heat, bringing it to a low simmer and stirring frequently to prevent clumping.  Once the starch has broken down and the sauce has thickened slightly, about 3-5 minutes, remove from the heat.

Transfer to an airtight container and store in the frig for up to 2 weeks.

We assembled by putting a layer of chopped Romaine at bottom of dish, then Mac and Cheese and topped with the Chickpeas.  Sprinkle with more hot sauce and Ranch Dressing.