Mac and Cheese with Seitan Sausage



plant-based mac and cheese
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plant-based mac and cheese

Mac and Cheese with Seitan Sausage

  • Author: Ido Zivli


Looking for a classic comfort food made vegan? Search no further! With this unique creamy cheese sauce, you won’t want any other kind of mac and cheese after trying this recipe. Speaking of trying new things, if you haven’t signed up for the Challenge yet, what are you waiting for?



For the Sausage:

  • 1/4 cup vital wheat gluten
  • 1 tablespoon chickpea flour
  • 1 tablespoon brown sugar
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon chipotle powder
  • 1 tablespoon tomato sauce
  • 1 teaspoon oil
  • 1/4 teaspoon salt (or less)
  • 2 tablespoon water (add more if needed)

For the Mac and Cheese:

  • 2 medium potatoes, peeled and chopped
  • 5.3 ounces (150 grams) baby carrots
  • Water, as needed
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder, juice from 1 lime
  • 3 tablespoon nutritional flakes
  • 3 tablespoon oil
  • 2 ½ hot chili peppers (add slowly because this can get spicy fast)
  • Salt, to taste


For the Sausage:

  1. Mix all of the dry ingredients together. Then mix in tomato sauce, oil, and water.
  2. Add more water if the mixture is dry. Add more gluten flour if the mixture is wet. Your mixture should be firm, but not wet or dry.
  3. Roll dough into foil and twist the ends. Steam for 40 minutes.

For the Mac and Cheese:

  1. Boil potatoes and carrots until they’re soft (about 25 minutes). Let it cool for a few minutes and then add them to the blender.
  2. Add everything else to the blender. Use the least amount of water because you’ll want this on the thicker side.
  3. Add small amounts of chilli pepper at a time. Blend and taste as you go to see if it’s spicy enough.
  4. Once the sauce is ready, pour it over pasta and mix in chopped vegan sausage.

For more recipes and tips from experienced mentors and certified dietitians, join Challenge 22 for free!


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