Creamy Buffalo sauce goodness is the star of this mac and peas show. This delicious healthy vegan twist is quick, easy, and packed with tons of flavor.  If you like your pasta bold, spicy, with a kick of heat, then this pasta dish is for you! Definitely not a dish for the timid, this spicy Vegan Buffalo Mac and Peas will knock your socks off.  It can be whipped up in just about 20 minutes and it is sure to absolutely delight your taste buds, making it this week’s awesome Whip It Up Wednesday recipe.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

This week’s Whip It Up Wednesday is our delicious Vegan Buffalo Mac and Peas. It has all the flavor elements that a traditional Buffalo Mac dish, but with a healthy Whole Food Plant Based twist.

Tender pasta covered with a deliciously Buffalo-flavored sauce that is bursting with heat and richness is sure to make your belly happy. Full bodied with major satisfying flavor, look no further, this dish is fast, easy, and utterly delicious!

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Whip it up Wednesday

As you already know, every Wednesday, we feature a quick and easy recipe that can be “whipped up” in 20 minutes or less.  This recipe can be made in about 20 minutes which really helps speed things up in the kitchen.

Divine Dressings

We tried this dish drizzled with both our Vegan Ranch Dressing and then with our Vegan Blue Cheese Dressing.  Both tasted AH-MAZING.  The dressings temper the heat and add a delightful zing to contrast the heat from the Buffalo sauce.  Can you say DELISH?  LOL

If you are looking to walk on the wild side, then this Buffalo Mac and Peas dish is right up your alley.

We hope you enjoy our new Whip It Up Wednesday quick and easy ideas!

If you try this bold and spicy dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

More Delicious Buffalo Inspired Recipes:

• Vegan Buffalo Potato Salad
• Vegan Buffalo Veggies
• Buffalo Zucchini Fritters
• Vegan Buffalo Bean Wraps

Products Used:

• Ceramic/enamel lined Dutch oven, deep skillet, or similar large stock pot.
• Stock pot to boil the pasta

Vegan Buffalo Mac and Peas

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 6 Minutes
• Cook Time: 14 Minutes
• Total Time: 20 Minutes
• Yield: 4-5 Servings 1x
• Category: Dinner, Lunch
• Method: Stovetop
• Cuisine: American

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Description

This delicious healthy Vegan Buffalo Mac and Peas is so easy, packed with tons of bold, spicy flavor, and comes together in 20 minutes! Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

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Ingredients

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Sauce Base Ingredients:

• ½ cup yellow onions, fine dice
• 2 Tablespoons minced garlic
• 1 Tablespoon GF flour (or flour of choice) *
• ½ cup vegetable broth *
• 1 cup water (or broth)
• 1/3 cup unsweetened plain plant yogurt *
• ¼ cup hot sauce *
• 3 Tablespoons tahini
• 3 Tablespoons nutritional yeast

Spice/Herb Ingredients:

• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 Tablespoons dried minced onions
• ¼ teaspoon sea salt *

Other Ingredients:

• 6 to 10 oz. GF elbow macaroni, uncooked *
• 1 cup frozen peas, thawed

Optional Ingredients:

• 1 cup soy curls (or chickpeas) *
• Drizzle Vegan Ranch Dressing (or Vegan Blue Cheese Dressing)
• Freshly chopped parsley

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Instructions

1. Fill a large stock pot full of water. Add some sea salt to the water. Bring the water to a boil then add the pasta. Stir occasionally to prevent sticking. Boil the pasta until el dente, drain, rinse with cold water to remove any excess starch, shake well, set aside, then transfer the cooked pasta into the sauce in Step 5.
2. In the meantime, in a large ceramic/enamel lined skillet, Dutch oven, or non-stick skillet, add the finely diced onions, sauté over medium-high heat for 7 to 9 minutes to soften, then add the minced garlic and flour; sauté over medium heat for several minutes.
3. Add the vegetable broth and water, increase the heat to a boil, stirring constantly to start to thicken the sauce, then immediately lower to a simmer.
4. Then add all the remaining Sauce Base Ingredients and Spice/Herb Ingredients, stir to incorporate. Simmer for 4 minutes.
5. Add the cooked elbow pasta and peas, stir well to incorporate, heat through, then serve with a drizzle of your favorite Vegan Ranch Dressing (or Vegan Blue Cheese Dressing) and a sprinkle of freshly chopped parsley.

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Notes

*Tips for Success:  Make sure you finely dice and sauté the onions really well as the recipe comes together fairly quickly, so you don’t want to chomp on semi-cooked onions.

*Cooked Macaroni:  Shake off any excess water and allow to drain for a few minutes, then shake the pasta again before adding to the bowl.  Lift up the pasta with your fingers and wiggle with your fingers (to release extra trapped water) as elbow macaroni really tends to hold onto water inside the little tubes of pasta and you want to get as much of that out as possible. Any lingering water that hangs onto the pasta will water down your sauce.

*Flour:  We used Bob’s Red Mill gluten free all-purpose baking flour blend.  You can use the flour of your choice. 

*Vegetable Stock:   We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Optional Soy Curls:  If including soy curls, follow rehydration instructions on the package, squeeze out the excess water, then chop into 2-inch pieces, add in Step 4 after the sauce has thickened.

*Pasta:  The amount of macaroni used is largely dependent upon if you plan to add in soy curls or chickpeas.  If omitting the soy curls or chickpeas, then increase the amount of pasta used from 6 oz. to 10 oz. We used Bionaturae Gluten Free Pasta.

*Hot Sauce:  We used Frank’s RedHot Original Hot Sauce.

*Unsweetened Plain Plant Yogurt Substitute:  You can substitute with an equal amount of cashew cream if you wish.

*Ranch or Blue Cheese Dressing:  The Ranch and/or Blue Cheese dressing drizzle is optional.  It just has a nice cooling effect in contrast to the heat from the Frank’s RedHot Sauce. We enjoyed our dish both with and without the drizzle of dressing.

*Servings:  4 to 5

*Storage:  Refrigerate and use within 5 days.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.