Mac and Peas



The Vegan Stoner's Mac and Peas

32 comments:

Lizz said...

I hope this blog didn't end because I love it!

Social Network Suicide said...

Nutritional yeast vegan mac is the best! I am not even vegan.

Ria said...

This blog is amazing, where/how do you get these recipes? Never stop doing this, please

Anonymous said...

What exactly is a 'scoop' of margerine?
Looks very yummy.

The Vegan Stoner said...

A spoonful more or less, to taste.

Dylan said...

Made this late last night. Quick and simply Amazing! Going to eat the leftovers right now *munch munch munch*

jrhall said...

This was awesome. I added a little almond milk, some Herbamare, and some freshly grated black pepper -- yum!

Rach said...

How much pasta should I cook for this recipe??

The Vegan Stoner said...

About two servings, depending on how "yeasty" you want your mac to be and the type of noodles you're using.

Sammy said...

is it sriracha chili sauce or like a sweet thai chili sauce?

The Vegan Stoner said...

We didn't use a sweet sauce, but that might be just as delicious. Let us know how it comes out if you try it that way.

Erin said...

Tried this but wasn't very successful. I don't get the flour part... is sucks up all the creaminess and makes it dry. Maybe I added too much?

The Vegan Stoner said...

Sorry to hear that Erin. Try adding soy milk or a bit of water until it reaches your desired consistency. Also make sure to mix in the whole can of peas, including the liquid.

Erin said...

Ahhh crap. I dumped out the pea juice!!! I'll know for next time :)

Joshua LaBure said...

I just made this and it was soo good and easy. I have been referring this blog to all my vegan friends!

Anonymous said...

I just made this and it was so delicious!
I didn't have any canned peas on hand so I added canned corn instead.I also threw in some fresh chopped broccoli.Delicious! I love this blog so much! :)

Olivia said...

I love this blog, I love how you guys present easy and accessible recipes. The fact that you guys use beautiful drawings of the ingredients makes it much less daunting when I'm fried. I planned this weeks shopping list according to several of these recipes, I am so excited.

I love you guys never stop!!! I want to make everything! LOVE!!!!!

JessAryn said...

I didn't have any chili sauce in my kitchen today when I was making this, so I added a bit of cayenne pepper to spice it up and it was delicious!

I love your recipes!!! Such great ideas. thank you ever so much :)

Anonymous said...

This was so delicious and easy to make! Super filling as well. I have lots of leftovers! :]

Maya said...

Yum ! I juste made this with canned lentils instead of green peas (which I didn't have) and added diced firm tofu. Love it !

Katie said...

Awesome! Added some onions sauteed w/ liquid smoke for bacony goodness

Anonymous said...

Eating this right now!! Yummy!

Claire said...

Great recipe!

Katie said...

Just made this! Delicious!
I also dumped out the pea juice by accident, but added a little extra honey mustard, and some rice milk and water, and it turned out just fine!
Thanks for all the recipes!

Anonymous said...

We don't use cans... How can I make with frozen cooked peas??

The Vegan Stoner said...

Hi Anonymous,
You can definitely substitute canned peas for frozen peas. We suggest people try to buy BPA free canned peas or try using frozen peas.

When using a frozen item in place of a canned item you need to be aware of consistency and cook them accordingly. Thawing items prior to adding them to a recipe will help keep the consistency the same. Tossing frozen items into a recipe will basically add water, so if you have a thick mixture or could stand to steam other items in a pot/ pan they work fine.

Hope this helps.

Anonymous said...

I used whole wheat flour and think maybe that's why mine didn't turn out so great. I had to add sooooo much water and almond milk to get it to be not playdoughy.
I also had to add soy sauce for flavor, and about 3x as much mustard. This is not the best vegan mac n cheese i've ever had but it's the simplest by far. I will make it again and make adjustments until I find that it's perfect.

.....or maybe i'm catching a cold or something. that's the only other reason I have for this not having much flavor.

I do love this blog though. The casual vibe is great (handfuls of flour... lol... never heard of a recipe blog not using precise measurements before.) keep up the good work.

Anonymous said...

I finally got around to making this the other day and it was unreal delicious! I can't get over how "cheesy" and stringy it was! Once again, another fantasticly easy and delicious recipe by The Vegan Stoner

zaichikmoy said...

made with pasta shells and tinned green beans...what bliss. thank you!!

Samantha said...

This is the best vegan mac I have made! So easy and so filling :))))

Anonymous said...

I think this needs soy/rice/whatever milk. I made it without, and the mixture ended up clumpy and chalky. Regardless of the texture, the "cheese" was delicious!

Anonymous said...

First time eating vegan mac and cheese and I love it! I used green beans instead of peas because that's all I had.

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We read every comment (except spam) and try to respond to direct questions within a week. If we take longer, it is probably because you suggested something for the recipe or posed a problem, and we are re-making the recipe to double check its effectiveness. Thanks for the comments, and happy cooking! —The Vegan Stoner