Tastes like your childhood but made out of plants! Say hello to your new favorite comfort food –Baked Cajun Mac. Complete with Goodles creamy, dreamy Vegan Is Believin’ white cheddar mac + Daring bold n’ spicy Cajun Plant Chicken pieces.
Heat a frying pan on medium-high heat. Drizzle with 1.5-2 tbsp cooking oil and sear the Daring Cajun Plant Chicken Pieces for 2-4 minutes per side. They are done when they have a nice golden-brown color to them.
Shred cooked Daring pieces using two forks and set aside.
Boil 6 cups water in a medium saucepan.
While waiting for water to boil, wash and chop your veggies.
Heat a frying pan on medium-high heat. Drizzle with 1 tbsp cooking oil. Add in onion, green bell pepper, and red bell pepper. Cook, stirring often, until onion and peppers are tender, about 8 minutes. Set aside.
Once water is boiling, add in Goodles noodles and cook 9 min or until done, stirring occasionally.
Drain (no rinsing, please!) the noodles, reserving 1-2 TBSP of the pasta water for the sauce mixture. Keep the noodles in the strainer while you make the sauce.
Add ½ tbsp vegan butter and ½ cup plant-based milk of choice into the warm pan along with the 1-2 TBSP of pasta water. Over low heat, stir until butter is melted and milk is hot.
Turn off heat and add vegan cheddar, whisk until smooth.
Add noodles back to pot with cheddar sauce and stir until combined. Mix in sautéed veggies and pulled Daring Cajun pieces.
In a small bowl, combine 2 TBSP melted vegan butter, panko breadcrumbs, green onion, cajun seasoning, and black pepper.
Place prepared mac in a cast iron skillet or oven-proof baking dish. Top with Panko & seasoning mixture.
Bake at 350 for about 12-15 minutes, or until the breadcrumbs become golden.
Serve and enjoy!
P.S. Short on time? No problem. Simply boil the noodles for 9-11 minutes and cook the Panko + green onion on the stovetop until lightly toasted. Then plate your mac, top with shredded Daring, and finish with a sprinkle of toasted panko + green onion.