Meal Prep Smoky Mac and Cheese
[Vegan]

To Make the Seitan:

1. Mix vital wheat gluten flour with chickpea flour. Chickpea flour is optional; it’s to cut down on chewiness. Add salt and mix.
2. Mix in 2 cups of water or broth. You’ll likely need additional liquid. Add just enough to make a solid dough, no dry flour. If your dough is too wet sprinkle with more gluten flour.
3. Roll loaf in cheese cloth or nut milk bag. Simmer in a large pot of water for an hour.
4. Once done cooking let it cool so that you can handle it. Cut it into cubes.

To Make the Smoky Cheddar Cheese Sauce:

1. Boil potatoes and carrots until soft (about 25 minutes). Let cool for a few minutes then add to the blender.
2. Add everything else to the blender. Use the least amount of water because you’ll want this on the thicker side. Add small amounts of chipotle pepper at a time. Blend and taste to see if it’s spicy or salty enough.
3. Once sauce is ready pour over pasta and mix with the pasta.

To Assemble:

1. Cook the pasta according to instructions.
2. Steam the bags of vegetables or prepare as desired.
3. Drain the pasta and stir in the cheese sauce.
4. Put servings of seitan, pasta, and vegetables into containers and keep in the refrigerator until use.