American Buffalo Chick Pea Mac n’ Cheese

American Buffalo Chick Pea Mac n’ Cheese

(from Vegan Bowl Attack cookbook by Jackie Sobon, page 116)​

This recipe is from Vegan Bowl Attack cookbook by Jackie Sobon, page 116. It is one of my favorites because it allows you to experience the deliciousness of vegan junk food!

*Start with chickpeas rinsed and drained and any good bottled buffalo sauce and mix in a bowl. (or you can make the buffalo sauce from scratch following this recipe: http://www.theedgyveg.com/2014/01/16/vegan-buffalo-sauce-recipe/)

*Bake the coated chickpeas at 375 degrees on a cookie sheet with the chickpeas spread out for 15 minutes and then mix around with spoon and bake for another 12-15 minutes.

*Meanwhile, make the Daiya Foods Brand Mac n’ Cheese: (http://daiyafoods.com/our-foods/cheezy-mac/deluxe-white-cheddar-style-veggie/) and follow the instructions on box. (Jackie makes the mac n’ cheese from scratch, so you can do that too, if you desire.)

*Next, layer the mac n’ cheese with fresh chopped romaine lettuce or massaged lacinato kale a few times over, then place the baked buffalo chickpeas on top and drizzle with vegan ranch dressing.

*Make steamed or sautéed broccoli on the side to add more greens with olive oil, salt and pepper to taste.

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