Vegan Mac and cheese and BBQ hickory “ribs” with a smokey ranch sauce. What more could you want??
Vegan Mac and Cheese w/ South Carolina Mustard
Ingredients:
- Macaroni
- 4 1/2 tbsp nutritional yeast
- 1 clove garlic
- 2 tbsp Culley’s South Carolina mustard
- 3 potatoes
- 2 carrots
- 1 onion
- 2/3 cup soaked cashews
- 2/3 cup bread crumbs
- Salt and pepper to taste
- Chili flakes (optional)
Instructions:
1. Boil macaroni in a pot according to instructions on packet
2. Peel and dice potatoes and carrots, and roughly chop onion. Add all to a separate pot of boiling water and cook until soft.
3. In a blender, add nutritional yeast, garlic, mustard, salt, pepper, cashews, and boiled and drained veggies. Add enough water for desired consistency and blend until smooth.
4. In large baking tray, combine macaroni with cheese sauce and sprinkle breadcrumbs overtop. Bake in oven for 20-30 min, or until cooked through and crispy on top.
5. To serve, garnish with chili flakes, black pepper, and chives.
Vegan “Ribs” with Texas BBQ and Smoked Hickory Sauce
Ingredients:
- 1 block extra firm tofu
- 6 tbsp Culley’s Texas rib sauce
- 2 tbsp Culley’s smoked hickory sauce
Instructions:
1. Freeze tofu for 1-2 hours - This step is tempting to skip but I promise it’s important! After frozen, let thaw naturally for approx. 15 min.
2. Slice the tofu and push onto skewers.
3. Combine sauces in a small bowl.
4. On a baking tray, lather the tofu skewers with mixed sauce so each side is covered.
5. Bake in the oven for 20-30 min or until cooked through and crispy. Remove halfway to flip and braise with residual sauce.
6. To serve, garnish with chives and a drizzle of additional rib sauce (optional)
Vegan Ranch with Smoky Mayo
Ingredients:
- 1/2 cup Culley’s Smoky mayo
- 1 tsp dried dill
- 1/4 tsp chives
- 1/2 tsp salt
- 1/2 tsp white wine vinegar
- 1/2 tsp garlic powder
- 1/2 tsp pickle juice
- Juice of 1/2 lemon
Instructions:
Just whisk it all together in a bowl, and serve!!