Coconut Lime Curry Vegan Mac and Cheese recipe

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Ingredients

1 (14 ounce) can coconut milk
3 cups water, plus more as needed
¼ cup vodka
½ white onion, chopped
2 poblano peppers, seeded and chopped
1 jalapeno pepper, seeded and chopped
½ habanero pepper, seeded and chopped
2 tablespoons white vinegar
3 cloves garlic, minced
1 tablespoon ground turmeric
2 teaspoons salt
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon ground black pepper
1 teaspoon ground coriander
1 teaspoon grated fresh ginger
1 teaspoon dried basil
¼ teaspoon ground cinnamon
½ cup dry lentils
½ cup pearl barley
1 teaspoon cayenne pepper
1 lime, zested and juiced

Nutrition Info

292.3 calories
carbohydrate: 29.1 g
cholesterol: : -
fat: 15.1 g
fiber: 10.8 g
protein: 8.6 g
saturatedFat: 12.6 g
servingSize: -
sodium: 796.6 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix coconut milk, 2 cups water, vodka, onion, poblano peppers, jalapeno pepper, habanero pepper, vinegar, garlic, turmeric, salt, paprika, cumin, black pepper, coriander, ginger, basil, and cinnamon together in a large saucepan. Bring to a boil. Reduce heat, cover, and simmer soup for 15 minutes.

  2. Stir lentils and barley into the soup, add 1 cup water. Simmer over medium heat, covered, until most of the liquid is absorbed, 5 to 10 minutes. Add additional water 1 cup at a time, as needed, until lentils and barley are nearly tender, about 15 minutes.

  3. Remove from heat, stir in cayenne, lime juice, and lime zest. Let stand for 5 minutes before serving.

Recipe Yield

6 servings

Recipe Note

This is a cashew-free, nutritional yeast-free, vegan mac and cheese. It's a rich and creamy recipe that feels and tastes just like the real deal. A little better in my opinion. You could use the soup (before adding barley and lentils) as a sauce over rice and beans or tofu. But if you want that creamy, cheesy deliciousness you crave, you'll have to go a few steps further.

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