Those playing along at home might have figured out that I like to deep fry things. I love it so damn much, and I especially love people's looks of confused horror as they see a vegan (without understanding that veganism is about avoiding cruelty, not fatty food) dipping everything they eat into a big vat of oil. This recipe is no exception, but the good news is it's just as delicious if you skip the frying step and serve it as a pasta sauce. Don't say I don't look out for everybody.
This sauce is nice and thick, so it's wonderfully versatile if you want to pour it on other dishes like nachos or whatever is sitting in front of you at the time. Plus it has carrots in it, so you're welcome to think of it as healthy if it helps you.. A friendly reminder that aquafaba is the liquid from a can of chickpeas, or the liquid left over from when you boil any sort of bean really. If you choose to add jalapenós to this dish (and you really should) then I prefer to use the bottled ones as they seem to contribute more flavour to the final product. That said, this recipe is very versatile so you can really do whatever you please. You were going to anyway, who really follows recipes to a T? The most fun is had when you put your own twist on it! Enough chit-chat (I really need to stop writing these blurbs whilst drinking), the recipe is below - enjoy!
Chive Mac & Cheese Balls
- 500g macaroni pasta (cooked)
- 4 carrots
- 1.5 cups aqufaba (2 cans worth)
- 3 teaspoons powdered vegetable stock
- 1 teaspoon torula yeast (optional)
- 1/2 cup nuttelex or vegan butter (I used the coconut based one as it's free from palm oil)
- 1/2 cup flour
- 1.5 cups soy milk
- 1 lemon (juiced)
- 1 teaspoon garlic powder
- 1.5 teaspoons onion powder
- 4.5 tablespoons nutritional yeast
- 1 bunch chives
- OPTIONAL: chopped jalapenós
OPTIONAL BALLS STEP
- 500-750ml vegetable oil for frying (I used canola)
- 1 can aquafaba (3/4 cup)
- 1 cup flour
- 3 tablespoons nutritional yeast
- Breadcrumbs if desired
- Salt and pepper to taste
- Cook and drain macaroni, set aside. You can place your carrots in this same pot as it boils, or boil separately until soft.
- Pour 1.5 cups of aquafaba (2 cans worth) into a small saucepan and add vegetable stock and torula yeast. Reduce to 1 cup and remove from heat.
- In a larger pan, melt vegan butter over medium and add in flour. Stir for 30 seconds to cook, before pouring in the aquafaba stock mixture. Next, pour in soy milk followed by the soft carrots, and pulse with a stick blender until smooth.
- Reduce heat to low before adding the lemon juice, garlic powder, onion powder and nutritional yeast. Stir to combine.
- Remove from heat and mix in the chives and jalapenós if desired, after chopping them very finely. Allow mixture to cool (it should be fairly thick). If you just want pasta for dinner, you can stop the recipe here and pour this over your macaroni and serve!
- If you want to cook these into deep fried balls, mix flour and nutritional yeast into one bowl and the remaining aquafaba into another. Take a large handful of the macaroni and sauce mixture, press into a dense ball and coat in aquafaba. Dip into flour mixture and coat, pressing flour into the outside to shape. Repeat this step at least once, and if you like, coat in aquafaba once more before covering in breadcrumbs. Heat your oil, place the macaroni balls in it and cook until brown! Serve and enjoy!
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