I’ve been making a lot of pasta lately, I can’t help it. I always crave mountains of starchy food in the winter. If I could hibernate inside a mountain of noodles for four months, I would.
I was told this dish tastes like “holiday meat,” whatever that means. It’s basically like a bolognese with really odd spicing. I guess ginger, clove and cinnamon reminds some people of ham, which makes sense. According to Fieri, this is suppose to be his take on Cincinnati chili, which explains the seasoning. I thought Fieri’s spice measurements were a bit too much (my mouth was on fire from the ginger), so I dialed it down in my version.
If you don’t want to use a fake meat, tempeh steamed for 15 minutes and then crumbled would be a fantastic substitution!
When I first saw this recipe in Guy Fieri Food, it sounded really gross. Apparently it’s the recipe that won Fieri The Next Food Network Star, so I felt obligated to make it. Alfredo (yes, even vegan) is hard to screw up because it’s basically just a salty, creamy, rich sauce, so it couldn’t be that bad, right?
It was actually completely delicious. I used Beyond Meat instead of trying to figure out a more accurate turkey replacement because I really don’t think there’s a difference between turkey and chicken anyway, and also who cares because the sauce is the star here, anyway.
Man is it hard to get a good photo of baked mac and cheese. Depending on the recipe, it can just end up looking like a lumpy blob.
See what I mean? Maybe a closeup will help…
Still a lumpy blob. Although I couldn’t get great photos, this recipe is AMAZING. It’s cashew and coconut milk based, with truffle oil and shiitake mushrooms mixed in. It’s so rich and creamy, with a distinct mushroom-y flavor. This would be ideal for a chilly fall evening, and is my go-to mac & cheese when I want to impress omnis! I ate mine with BBQ tempeh.
I’d hate to toot my own horn, but toot toot ya’ll! This pasta is delicious! It’s spicy and smokey and creamy and I made it 3 times before I decided it needed to go on the blog. I made the sauce in both a high-powered blender (like a Vitamix or BlendTech), and a regular ol’ food processor and both versions turned out great. The tomatoes add a sweet note and kale is just delicious is anything, but feel free to substitute whatever veggies you love. I added tempeh bacon this time around, but don’t put it in the recipe because it turned out a little too smokey for my taste.
The recipe’s below the cut!