Kei’s Kickin Creamy Mac ✨

Name: Kei’s Kickin Creamy Mac ✨
Total time: 3600 s
Yield: 8-10 Servings
Cuisine: American
Ingredients: 8 oz Gluten-free elbow pasta; as needed (for boiling water) Salt; 2 TSBP of salt (for pasta); 20 oz (1 can) Young green jackfruit in brine (drained, rinsed, shredded); 3 pieces King oyster mushrooms (shredded); 1 tbsp (for veggie base) Olive oil (or to your liking); 2 tbsp (for meat substitute) Olive oil or neutral oil (or to your liking); 1 piece (for meat substitute) Vegan bouillon cube; 2 tbsp (or more for heat) Mango habanero sauce; 8 oz Vegan shredded cheddar cheese; 1 tsp (for cheese sauce) Garlic powder; 1/2 tsp (to taste, for cheese sauce) Salt; 1 tsp (for cheese sauce) Sazón Tropical (Badia); 1 tsp (for cheese sauce) Mushroom seasoning (Badia); 2 tbsp (for cheese sauce) Nutritional yeast; 7 slices Vegan provolone cheese (slices); 1.5 cups Coconut heavy whipping cream (or full-fat canned coconut milk); 1/4 tsp (to taste, for meat substitute) Salt; 1/2 tsp (for meat substitute) Mushroom seasoning (Badia); 1 tsp (for meat substitute) Sazón Tropical (Badia); 1 tsp (for meat substitute) Garlic powder; 1 tbsp (for meat substitute) Sofrito; 1 tbsp (for meat substitute) Coconut aminos; 1/2 tsp (for pasta) Garlic powder; 1 tbsp (for pasta) Nutritional yeast; 1 piece Vegan chicken-flavored bouillon cube; 2 tbsp Louisa brand sofrito (or homemade); 1/2 piece Red onion (finely diced); 1 piece Green bell pepper (diced); Optional: extra garlic powder, Sazón Tropical, and mushroom seasoning to taste

Kei Kei @TheResilientSpoon_

Creamy, spicy, and packed with flavor! This mac is 100% plant-based and 1000% fire. Jackfruit, king oyster mushrooms, and a dreamy cheese sauce come together with just the right kick. No moo, no meat , just REAL flavor, the KeiKei way. 🌱🔥

Kei Kei @TheResilientSpoon_

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Ingredients

1 Hour

8-10 Servings

8 ozGluten-free elbow pasta
as needed(for boiling water) Salt
2TSBP of salt (for pasta)
20 oz (1 can)Young green jackfruit in brine (drained, rinsed, shredded)
3 piecesKing oyster mushrooms (shredded)
1 tbsp(for veggie base) Olive oil (or to your liking)
2 tbsp(for meat substitute) Olive oil or neutral oil (or to your liking)
1 piece(for meat substitute) Vegan bouillon cube
2 tbsp(or more for heat) Mango habanero sauce
8 ozVegan shredded cheddar cheese
1 tsp(for cheese sauce) Garlic powder
1/2 tsp(to taste, for cheese sauce) Salt
1 tsp(for cheese sauce) Sazón Tropical (Badia)
1 tsp(for cheese sauce) Mushroom seasoning (Badia)
2 tbsp(for cheese sauce) Nutritional yeast
7 slicesVegan provolone cheese (slices)
1.5 cupsCoconut heavy whipping cream (or full-fat canned coconut milk)
1/4 tsp(to taste, for meat substitute) Salt
1/2 tsp(for meat substitute) Mushroom seasoning (Badia)
1 tsp(for meat substitute) Sazón Tropical (Badia)
1 tsp(for meat substitute) Garlic powder
1 tbsp(for meat substitute) Sofrito
1 tbsp(for meat substitute) Coconut aminos
1/2 tsp(for pasta) Garlic powder
1 tbsp(for pasta) Nutritional yeast
1 pieceVegan chicken-flavored bouillon cube
2 tbspLouisa brand sofrito (or homemade)
1/2 pieceRed onion (finely diced)
1 pieceGreen bell pepper (diced)
Optional: extra garlic powder, Sazón Tropical, and mushroom seasoning to taste

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Steps

1 Hour

1

Cook Pasta: Boil salted water and cook pasta until al dente (7–8 minutes). Drain and place in a large bowl.
2

Make Veggie Base: Heat 1 tbsp olive oil in a skillet over medium heat. Add bell pepper and onion; sauté 2–3 minutes until soft. Stir in sofrito and bouillon cube; cook 2 more minutes. Pour mixture over pasta and mix
3

Season Pasta: Add nutritional yeast, garlic powder, and salt to pasta. Stir well and set aside.
4

Cook Meat Substitute: Heat 2 tbsp oil in another skillet over medium heat. Add jackfruit and mushrooms; cook undisturbed 2–3 minutes to brown. Stir and add coconut aminos, sofrito, bouillon cube, garlic powder, Sazón Tropical, mushroom seasoning, and salt. Cook 8–10 minutes, stirring occasionally, until tender.
5

Combine: Fold the jackfruit mixture into the seasoned pasta. Toss gently.
6

Make Cheese Sauce: Warm coconut cream in a saucepan over medium heat. Add vegan provolone slices and whisk until melted. Stir in nutritional yeast, mushroom seasoning, Sazón Tropical, salt, and garlic powder until smooth.
7

Finish: Mix cheese sauce into pasta mixture. Sprinkle shredded vegan cheddar cheese on top. Drizzle mango habanero sauce. Add extra seasonings if desired as I did ( :

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Cooksnaps

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Kei Kei @TheResilientSpoon_

on August 06, 2025 21:19

I’m Keikei, a passionate home cook who loves turning simple ingredients into bold, flavorful dishes ✨I like to focus on making my dishes gluten- and dairy-free. For me, cooking isn’t just about what’s on the plate ; it’s about creating food that’s vibrant, satisfying, and full of personality. Every recipe here is packed with flavor and made with love 💗

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Kei’s Kickin Creamy Mac ✨

Kei’s Kickin Creamy Mac ✨

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