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Nothing like Homemade Buffalo Chik’n Mac n’ Peas

nothing like a homemade buffalo chik'n mac n' peas


1 Bag of Brown Rice Fusilli Pasta (Trader Joes’s brand is delicious!)

2 or 3 or 4 (up to you!) Boca Chik’n Patties – cut into bite size cubes

Hot Sauce


1 Bag Daiya Cheddar Shreds


Ingredients for the Cheese Sauce (edited version of Happy Herbivore’s Cheese Sauce!):

2.5 cups Unsweetened Regular Almond Milk or Soy Milk

4 tbs Miso Paste

4 tbs Cornstarch

2 tbs Earth Balance Vegan Butter

3/4 cup Nutritional Yeast – or more, you can never have enough!

2 tsp Onion Powder, 2 tsp Garlic Poweder, 1 tsp Turmeric, 1/2 tsp paprika, dash Himalayan Pink Salt &  Pepper



1.  Cook pasta according to instructions and set aside.

2.  Meanwhile, whisk together all of the sauce ingredients in a big sauce pan over medium heat until it thickens up.  You want to bring it to a boil, then turn down heat and stir until it’s thick enough to stick to the pasta.  Taste it and make sure it’s cheesy enough – if not, add more nooch!!!

3.  Mix sauce over pasta.

4.  In a baking dish, layer the cheesy pasta, daiya cheddar shreds, cut up boca chik’n patties with hot sauce & peas.  You want daiya cheddar on the top as well.

5.  Bake at 350 degrees for 5-10 minutes or until the daiya melts.





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