Monday, October 2, 2017

Vegan Mofo Post #2: Mozzarella Broccoli Mac With Chickpea & Pecan Crumble

Mac n cheese part 100. It's a classic that never gets old around this blog.
Hello everyone!
I finally tried Miyoko's Creamery's Fresh VeganMozz and it's everything that I dreamed-- the ultimate, melt-in-your-macaroni machine just perfect for one's whole month of birthday celebration. Fortunately, thanks to Philly's new Center City located Mom's Organic Market, items like Miyoko's brands of cheeses were great grocery list additions as well as other products that I will be introducing this whole entire month.

This mozzarella creation blends incredibly well. That's always a plus when it comes to vegan cheeses. Flavor is number one. Miyoko's mild, light resemblance to the real thing

Very creative one ingredient chickpea crumbs by Watusee (cool name!) that can replace the timeless favorite using bread.
Watusee has crumbled the chickpea and placed their solid idea alongside panko bread crumbs. They're incredibly crunchy and versatile, taking on any degree of prepped flavors. Although a wonderful addition to the mac dish (bringing amazing texture in combination with nutty pecans and tasty nutritional yeast), I believe these would be quite delicious in a seasonal apple crumble.
Wish me luck.
The addiction to pecans in mac n cheese is the gift that keeps on giving. Honestly, years ago, I would have never imagined placing pecans outside of pie and cookies. In a mac, however, pecans make an irresistible dish even more mouthwatering, elevating depth of what our traditions have taught us. With terrific Miyoko, this is another mac that will please vegans and nonvegans alike.

Mozzarella Mac With Chickpea & Pecan Crumble Ingredients and Preparation

1 1/2 cup elbow macaroni
1 cup frozen broccoli (or spinach or kale, any green is a fine substitute)
1/4 cup (or a bit more if needed) Miyoko VeganMozz
2 tablespoon almond milk (or any other dairy free alternative)
1 teaspoon Frontier Coop Bac N Bits

1 cup pecans, crushed
1/2 cup Watusee Plain Chickpea Crumbs
2 tablespoon nutritional yeast
1/2 teaspoon salt
1/4 teaspoon black pepper
pinch of coriander
pinch of red crushed pepper (optional)

Prepare macaroni and broccoli.
Combine crumble ingredients together: pecans, chickpea crumbs, nutritional yeast, salt, black pepper, coriander, and optional red crushed pepper.
Mix VeganMozz into macaroni and broccoli, stirring well. Add almond milk and Bac N Bits.
Now you're at two options. Either pour blended mozzarella broccoli mac into a dish and bake with crumble on top for 30 minutes. Or repeat after me, pour the mac into a pour and sprinkle a bit of the crumble without additional cooking time.

See a bit of the extra mozz? Again, I loved the flavor.

Spoonful of glory.

Yes, after this photo, the mac was gone in seconds-- clean bowl and all.


  1. Oooh, I love the idea of mozzarella in a mac'n'cheese! All I have to do now is find the perfect mozzarella substitute (Miyoko's isn't available in Europe, more's the pity).

    1. Yes!!!! Mozzarella is a lighter cheese so it's different than the standard cheddar. I hope the UK has a good one-- Vio Life maybe?

  2. Oh wow this looks incredible. Mac n Cheese is life

    1. Thank you Emil! It's definitely the highlight in mine lol. :)

  3. Your mac & cheese looks so good! I used the VeganMozz for pizza; I will have to try it in mac & cheese next!

    1. Thanks Julie! I can't wait to try this on pizza. It melts beautifully.