Vegan Mac and Cheese Recipe: High Protein with Buffalo Chick’n

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This dish is a must-try if you’re looking for a high protein vegan mac and cheese recipe! It’s super quick to make, coming together in under 20 minutes, requires easy and wholesome ingredients (no store-bought vegan cheese shreds necessary), and is absolutely delicious. My number one favorite food growing up was mac and cheese. When I went vegan in 2016, that never changed. Adding buffalo chick’n elevated the dish to a whole new level. The creamy texture of the flavorful cheesy sauce complements the spicy buffalo flavor of the crisp chick’n so perfectly. And, this recipe packs an incredible protein boost. With 41 grams of plant-based protein per serving, this is a go-to meal for me as a vegan bodybuilder who loves delicious food. If you’re looking for a healthy, high protein meal that still tastes amazing, look no further. I hope you enjoy this amazingly flavorful and easy vegan mac and cheese recipe!

What Vegan Protein to Use for the Buffalo “Chicken”

My favorite vegan protein source for this dish is the Say Grace Tenders of Grace. I love this vegan protein option because it’s made with just one ingredient: non-gmo soy protein. It also is very macro-friendly, with 19g protein/ 6g carb/ 0.5g fat per serving. The texture of these tenders is incredible, making them the perfect addition to all of your favorite meals, like this delicious buffalo chick’n vegan mac and cheese recipe.

If you’re looking to boost your protein intake in your meals, or want to try a high-quality plant-based meat alternative with a great texture, I highly recommend checking out Say Grace. Use discount code MYPLANTBASEDFRIEND for 10% off your Say Grace orders.

If you’re avoiding soy, or simply want to incorporate more whole foods into this dish, you could use my Crispy Buffalo Cauliflower Wings for the “chick’n” in this recipe instead.

Why You’ll Love this Vegan Mac and Cheese Recipe

• High in plant-based protein. This is a filling and nourishing meal thanks to the vegan chick’n tenders, chickpea rotini pasta, and silken tofu-based sauce.
• Super creamy without store bought vegan cheese. This recipe is simple and wholesome- no processed ingredients necessary.
• Pairs well with spicy buffalo chick’n. This is an incredibly tasty combo that elevates the classic comfort of a vegan mac and cheese recipe.
• Ready in under 20 minutes. Perfect to whip up on a busy weeknight, or to meal prep for the week.
• Easy to customize. Add peas or spinach to get in some veggies. Swap buffalo sauce for bbq sauce. Try the Say Grace Nuggets or Shreds instead of the Tenders for varied texture experiences. The sky is the limit!

Ingredients Needed for this Vegan Mac and Cheese Recipe

• Say Grace Tenders for the chick’n. I think the texture of these tenders complements the creamy cheese sauce perfectly.
• Buffalo Sauce. Choose your favorite, I highly recommend this one from Primal Kitchen. It’s so creamy with the perfect amount of spice.
• Silken Tofu. The perfect base for the creamy sauce which adds a nice boost of protein.
• Vegetable Broth or Better Than Bouillon. I use this Seasoned Vegetable Base in so many of my meals because it adds such great flavor.
• Coconut Aminos. Another kitchen staple of mine, and my secret ingredient for all of my cheese sauce recipes and more. It adds the perfect umami flavor!
• Lemon Juice. Just a small amount, for some nice tang.
• Nutritional Yeast. For yet another sneaky boost of protein, and a delicious cheesy flavor.
• Vegan Parmesan. While I mentioned no store-bought, processed cheeses were required for this vegan mac and cheese recipe, this vegan Parmesan from Panacheeza is a pantry staple of mine because it’s made with wholesome ingredients and tastes so similar to how I remember grated dairy parmesan tasting.
• Spices. Onion powder, garlic powder, smoked paprika, black pepper, and salt. Simple and yummy.
• Cornstarch. Just a small amount required to make the cheese sauce perfectly smooth and creamy.
• Veggies. I like to top with some green onion. You can also add peas, spinach, or any other greens you like for micronutrients and even more protein.

How to Make this Vegan Buffalo Chicken Mac and Cheese Recipe

1. Cook your vegan chicken tenders.
2. Cook your chickpea rotini or desired pasta until al dente, then drain.
3. Blend all of your sauce ingredients together. In a small pot, add cheese sauce plus cornstarch dissolved in cold water, and boil for one minute to thicken.
4. In a non-stick pan, spray cooking oil and pan fry vegan chicken tenders until crispy. Add any desired spices. I like the Frank’s RedHot Seasoning for an extra kick. In a bowl, toss tenders with your favorite buffalo sauce.
5. Plate and serve. Garnish with chopped green onion, if desired.

Craving more delicious high protein recipes? You will love my savory Creamy Vegan Chicken Rigatoni, or sweet Baked Oats Recipe (tastes like a healthy chocolate cake!)

Melissa Donovan

Vegan Mac and Cheese with Buffalo Chick’n

High protein, creamy cheese sauce with spicy crisp buffalo chick'n. Macros per serving: 41g protein/ 52g carbs/ 12g fat/ 13g fiber

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Servings: 1 person

Course: Main Course

Ingredients Method

Ingredients

  

Vegan Buffalo Chicken

• 1 oz. Say Grace Tenders code MYPLANTBASEDFRIEND for 10% off
• 1 Tbsp Buffalo Sauce
• pinch Frank's RedHot Seasoning Optional

Vegan Mac and Cheese

• 55 grams chickpea rotini
• 8 oz. veggie broth OR boiling water if using water, add 1 tsp better than bouillon
• 125 grams silken tofu
• 1.5 Tbsp coconut aminos
• 1 Tbsp nutritional yeast
• 1 Tbsp vegan parmesan
• 1 tsp lemon juice
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/8 tsp salt

Cornstarch slurry

• 2 tsp corn starch
• 4 tsp cold water

Garnish

• green onion chopped

Method

 

Make Vegan Chicken

1. Add 1 Tbsp Better than Bouillon to a medium-size pot of water and boil.
   
2. Add 1 servings (1 oz. dry) of Say Grace Tenders to pot and cook for 10 minutes.
   
3. Strain cooked tenders and squeeze out as much liquid as possible. In a non-stick frying pan, spray cooking oil and pan fry tenders until they have a nice golden crisp. Add any desired spices (optional).
   
4. Add tenders to a bowl and toss with 1 Tbsp of buffalo sauce until well coated.
   

Cook Pasta

1. Boil a pot of water, and add in 1 serving of chickpea rigatoni. Cook for 9 minutes until al dente. Strain.

Make Vegan Cheese Sauce

1. In a blender, add silken tofu, 8 oz. veggie broth OR boiling water with 1 tsp better than bouillon dissolved, coconut aminos, nutritional yeast, vegan parmesan, lemon juice, onion powder, garlic powder, and smoked paprika. Blend sauce mixture until smooth and combined. Add cheese sauce to a pot on high heat.
   
2. In a small bowl, mix 2 tsp cornstarch with 4 tsp cold water. Mix until incorporated
   
3. Add the cornstarch mixture to the pot of cheese sauce, and boil for one minute to thicken. Add black pepper and salt to taste. I added 1/4 tsp black pepper, and 1/8 tsp salt.
   
4. Add cooked pasta to cheese sauce and mix until incorporated.
   

Plating

1. Add mac and cheese to bowl or plate. Top with vegan buffalo chicken. Garnish with chopped green onion, if desired. Enjoy!
   

Don’t forget to use Say Grace plant protein discount code: MYPLANTBASEDFRIEND to save 10% on all your orders.

For more easy, high protein vegan recipes, follow me on Instagram @myplantbasedfriend.