This Vegan Jalapeno Skillet Mac and Cheese is made in just 1 Skillet! No need for multiple pans! A 30 minute simple vegan spin on a family dinner favorite that is perfectly cheesy with a kick of heat from the added jalapenos. Options for gluten-free soyfree nutfree

Jalapeno Skillet Mac and Cheese in all its cheesy, salty and spicy glory! This is the ultimate vegan comfort food for a cold night and with this recipe, it comes together quicker and easier than one that needs to make the sauce and boil pasta separately!

We make this dish in one skillet on the stovetop. Stovetop Pasta dishes like my Vegan Pesto Skillet Lasagna and my French Onion Skillet Lasagna are among my favorite dishes to make when life gets busy and I crave a comforting meal.

I love the spicy kick of the jalapenos to counterbalance the rich cheese sauce. However, if kids are eating with you, remove the seeds, or add less jalapenos or just to one side of the dish.

We want to bring on the flavor right from the beginning, starting with cooking the pasta in seasoned broth instead of plain water. If your pasta absorbs all the water while cooking, you might want to add a splash more of broth to bring the sauce together.

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Why you will love this skillet Mac

• It needs just 1 skillet
• its easily made without gluten soy nuts
• It’s quick comfort food
• it takes just 25 mins

More Pasta Recipes and pasta casseroles:

Vegan Garlic Chili Oil Pasta with Smoky Pecans

Creamy Vegan Mushroom Pasta with Sundried Tomatoes

Vegan Mac And Cheese Taco Bake ; Mac Taco Casserole

Garlicky Korean Mac and Cheese with Gochujang

Continue reading: Vegan Jalapeño Skillet Mac and Cheese

The post Vegan Jalapeño Skillet Mac and Cheese appeared first on Vegan Richa.

Mint chutney is a delicious condiment, blend of mint and cilantro combined with spices. Most Indian snacks are incomplete without chutney. Chutney also tastes great with a main meal. Try using mint chutney as a spread for your sandwiches – it tastes great!

Recipe will serve 6.

Preparation time 15 minutes

Cooking time 10 minutes

Ingredients:

• 1 cup packed mint (podina) leaves all the stems removed
• 1 cup packed Cilantro (hara dhania)roughly chopped
• 2 tablespoons green chilies chopped (adjust to taste)
• 2 tablespoons lemon juice (adjust to taste)
• 1/2 inch ginger chopped
• 1 teaspoons salt (adjust to taste)
• 2 tablespoons sugar
• Pinch of asafetida (hing)
• Approx. 3 tablespoons water use as needed

Method

1. Blend all ingredients, except the mint and cilantro, into a paste. Add mint and cilantro, a little at a time, and blend until smooth. Add water as needed.
2. Taste and adjust salt, green chilies, or lemon juice as desire.
3. Taste great with samosa, vegetable pakoras….

Suggestions

You can make mint chutney in large quantity in advance and freeze it in ice cube trays. Store the frozen cubes in a zip-lock plastic bag. When ready to serve, defrost as many cubes of mint chutney as needed.  

Originally posted 2014-12-03 11:14:23.

The post Mint Chutney – Indian Condiment appeared first on Manjula's Kitchen.