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Veganized: Mac and Chreese Mock-i Rolls

Last week, my boss sent along this ridiculous recipe from The Food in My Beard for Macaroni and Cheese Mock-i Rolls and challenged me to veganize it. And guess what, loyal PETA Living readers? I have. Now here’s your chance to try out this fun recipe for yourself.

These little sushi rolls are the perfect finger food and would be awesome for a party or just a fun snack for kids (or adults who act like kids). Follow the step-by-step directions below to treat yourself!

What You’ll Need
1 box Four Road’s Organic 123′z & Chreese Cheddar Style Organic Pasta Dinner
Plain soy, rice, or almond milk
Vegan margarine
Vegan beef-style crumbles
Aluminum foil
Sushi roller
Chili sauce

Step 1: Get to Cookin’!
Make the Mac and Chreese according to the directions on box. I added in a few spoonfuls of vegan margarine and a little more soy milk than suggested to make the pasta a bit stickier. Also, heat up your beef-style crumbles according to the package directions.

Step 2: Get to Fillin’!
Place a piece of aluminum foil over your sushi roller. Spread the Mac and Chreese on the foil. Then layer with the beef-style crumbles and top with the chili sauce.

Step 3: Get to Rollin’!
Roll the concoction just as you would regular sushi. Be patient, as this can get a bit messy.

Step 4: Get to Freezin’!
Place your rolls in the freezer. Leave them there for about 2 hours. This will allow the macaroni to firm up and hold the roll in place.

Step 5: Get to Cuttin’!
Take your rolls out of the freezer and unwrap. Then cut into smaller pieces.

Step 6: Get to Heatin’!
Place the cut rolls onto a baking platter and heat in the oven at about 350°F for 7 minutes. The rolls should be warm to the touch and still hold their shape.

Step 7: Get to Eatin’!
Feel free to garnish with more chili sauce. Serve and enjoy!

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