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5 from 13 votes

Vegan Buffalo Broccoli Mac and Cheese

Super crispy baked buffalo broccoli served with the creamiest, easiest vegan mac and cheese.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Servings: 6
Calories: 540kcal
Author: Lauren Hartmann

Ingredients

For The Broccoli

For The Buffalo Sauce

  • 2/3 Cup Hot sauce, I used Franks
  • 1/2 Cup Vegan butter, I used Earth Balance
  • 1 teaspoon Cane sugar or agave
  • Pinch of Garlic powder
  • Pinch of Salt

For The Mac and Cheese

  • 12 Ounces Pasta shells, medium or large
  • 2 Tablespoons Vegan butter
  • 6 Cloves Garlic, chopped
  • 2 Tablespoons All purpose flour
  • 1 Cup Non-dairy milk
  • 1 1/2 Cups Vegan cheddar style shreds, I used Violife
  • 2 Tablespoons Nutritional yeast
  • 2 Tablespoons Buffalo sauce(from what you made)
  • Salt to taste

Instructions

  • Start the broccoli first. Preheat the oven to 425 degrees(F).
  • Cut the broccoli into florets and set aside.
  • Whisk together the non-dairy milk and apple cider vinegar in a small bowl. Set aside to thicken for a minute.
  • In a medium sized mixing bowl, stir together the flour, corn starch, and salt. Now, pour the non-dairy milk and vinegar into the bowl. Whisk to combine and create a wet batter.
  • In a separate medium sized mixing bowl, add the panko.
  • Now, dip each broccoli floret into the wet batter, then into the panko and toss to coat completely. I do a few at a time to speed up the process.
  • Then put the broccoli on a baking sheet sprayed with non-stick spray or lined with a silicone mat. Repeat with all the broccoli.
  • Spray the tops of the broccoli with more non-stick spray. Bake for 15-20 minutes or until nice and crispy.
  • While the broccoli bakes, make the buffalo sauce. Add all the ingredients to a small sauce pan. Heat on medium and whisk until the vegan butter has melted. Simmer for 1-2 minutes. Turn off the heat.
  • Make the mac and cheese. Cook the pasta according to package directions and drain when al dente.
  • As the pasta cooks, make the cheese sauce. Heat the vegan butter in a medium sized pot on medium high.
  • Add the garlic and sauté for 1-2 minutes. Reducing heat as needed.
  • Add the flour and whisk to combine with the garlic and butter to create a roux. Simmer for a minute.
  • Add the non-dairy milk and whisk to combine making sure there are no lumps. Bring to a simmer, reduce heat to medium low and simmer until it begins to thicken. About 2-3 minutes.
  • Add the vegan cheese, nutritional yeast, 2 tablespoons of the buffalo sauce you made and a pinch of salt. Whisk to combine and continue to whisk until the vegan cheese has melted.
  • Pour the pasta into the pot with the cheese sauce and stir to combine. Taste and adjust seasonings.
  • Once the broccoli is done, toss the broccoli in the remaining buffalo sauce. Serve immediately with the mac and cheese.

Notes

The broccoli will get soggy if it sits around for a while in the sauce. Toss in the buffalo sauce right before serving. 

Nutrition

Calories: 540kcal | Carbohydrates: 93g | Protein: 25g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 1715mg | Potassium: 404mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1251IU | Vitamin C: 27mg | Calcium: 190mg | Iron: 4mg