Blog: Kelsey’s Buffalo Seitan Vegan Mac and Cheese

Featured in “BoxMac 102: Vegan Mac Fest Cook Off”

(please note everything is approximate. Kelsey does not claim to be a professional recipe writer and sometimes likes to throw extra things in without thinking about it)

Mac & Cheese:

  • Roast a bulb of garlic and a small, diced rutabaga (also called a waxed yellow turnip) until brown and soft.
    • Notes: cut whole garlic in half laterally and drizzle with oil. At 375 degrees, the garlic will probably be done a bit before the rutabaga (maybe 35 minutes for the garlic and 45 for the rutabaga) and its easier to pop the cloves out if you let the garlic cool.
  • Add roasted garlic and rutabaga to a high-powered blender (I use a Vitamix) along with the following:
    • 1/2 cup cashews
    • 1/8 cup nutritional yeast
    • Juice of half a lemon
    • 1/2 teaspoon whole grain mustard
    • 1/2 teaspoon smoked salt
    • 3-5 cups water – start with 3 and add more as you blend
  • Blend on high until smooth, adding water as necessary to get a heavy milk or cream consistency.
  • Make a bechamel: In a large pot melt a 1/2 cup Earth Balance and add flour to thicken, cook for a couple minutes, and the add blender mixture
  • cook at medium temperature to thicken
  • add a bag of Daiya cheddar and a half wheel of Miyoko’s (your favorite variety, crumbled) and cook until everything is melted
  • Check seasoning and add cheese sauce to you favorite cooked pasta – I like Campanelle.


Buffalo Seitan:

  • Start off by making a large pot of simmering salty stock (I use a no-chicken bouillon and water with some onion and celery scraps)
  • In a bowl add the following:
    • 1 cup stock from the big pot you made
    • 1 tablespoon olive oil
    • 3 tablespoons Soy Sauce
    • 1 1/3 cups vital wheat gluten
    • 1/4 c chickpea flour
    • 1/3 cup nutritional yeast flakes
    • 4-5 teaspoons spices: garlic and onion powder, sage or chicken seasoning, salt, pepper
  • Knead dough (adding water if dry), developing the proteins to gluten, yielding a fairly rubbery dough
  • Cut the dough into small pieces, form into desired shape, and throw into the simmering stock
  • Simmer (make sure not to boil) lightly for about an hour. The seitan should float and be cooked in the middle
  • Dry and toss the seitan in a mixture of flour, cornstarch, almond milk, and spices and deep fry until golden brown
  • Toss in your favorite wing sauce – I use Franks RedHot, vegan butter, and Worcestershire



  • In a high powered blender, add equal parts Tofu and water and blend
  • Add dill, onion powder, garlic powder, salt, and pepper (and any other Ranchy flavors), to taste
  • Add enough cashews to thicken to dressing consistency and blend on high until smooth
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