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@zencos11: Cos: Jiyingying - Naraka Blade Point✨#jiyingying #narakabladepoint #cosplay #dance #douyin

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𝙕𝙚𝙣 𝘾𝙤𝙨✨
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Thursday 08 October 2026 13:54:31 GMT
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Buffalo ‘chicken’ mac n cheese 🌶️ My new series - Veganaury for Meat Eaters, is going to feature all of your most highly requested ‘I could go vegan but…’ death row dinners. This spicy cheesy combo MIGHT just convert you to a vegan cheese lover… Ingredients (serves 2) 60ml buffalo sauce 1 tsp sweet smoked paprika 170g vegan chicken 220g macaroni pasta 
For the cheese sauce 1.5 tbsp non dairy butter 1.5 tbsp plain flour 1 tsp onion powder 1/2 tsp garlic powder 1/2 tsp smoked salt 380ml oat milk 80g vegan smoked cheese, grated + 10g to serve (I use @applewood ) 40g vegan cream cheese (I use @oatly or @nush) 1 tbsp miso paste 3 tbsp nutritional yeast 1/2 tbsp dijon mustard 2 tbsp gherkin brine Top serve 30g breadcrumbs Drizzle of olive oil 1. Start by heating a little oil in a pan and fry off the chicken until browned. Add the paprika and 30ml of the buffalo sauce and fry off for another minute. 2. Remove the chicken from the pan and add back to the heat. 3. Add the butter until melted and then add flour. Whisk to combine, then add the onion & garlic powder and season with salt and pepper. Slowly drizzle in the milk and whisk until the mix is thick and glossy. 4. Whilst this is happening, cook your pasta to package instructions. When draining the pasta, reserve some pasta water. Preheat your grill to medium-high. 5. Add the cheeses into the roux, followed by the remaining ingredients and whisk to combine. Taste for seasoning. 6. Add the drained pasta into the mix followed by around 150ml of pasta water and the cooked chicken. Mix well and add into a baking dish and top with the remaining buffalo sauce, sprinkle over the breadcrumbs, add the extra cheese and a drizzle of olive oil. 7. Grill for 5-8 minutes or until the top is brown and bubbly. #vegancheese #veganuary #buffalomac #buffalochicken #veganmacandcheese
Buffalo ‘chicken’ mac n cheese 🌶️ My new series - Veganaury for Meat Eaters, is going to feature all of your most highly requested ‘I could go vegan but…’ death row dinners. This spicy cheesy combo MIGHT just convert you to a vegan cheese lover… Ingredients (serves 2) 60ml buffalo sauce 1 tsp sweet smoked paprika 170g vegan chicken 220g macaroni pasta 
For the cheese sauce 1.5 tbsp non dairy butter 1.5 tbsp plain flour 1 tsp onion powder 1/2 tsp garlic powder 1/2 tsp smoked salt 380ml oat milk 80g vegan smoked cheese, grated + 10g to serve (I use @applewood ) 40g vegan cream cheese (I use @oatly or @nush) 1 tbsp miso paste 3 tbsp nutritional yeast 1/2 tbsp dijon mustard 2 tbsp gherkin brine Top serve 30g breadcrumbs Drizzle of olive oil 1. Start by heating a little oil in a pan and fry off the chicken until browned. Add the paprika and 30ml of the buffalo sauce and fry off for another minute. 2. Remove the chicken from the pan and add back to the heat. 3. Add the butter until melted and then add flour. Whisk to combine, then add the onion & garlic powder and season with salt and pepper. Slowly drizzle in the milk and whisk until the mix is thick and glossy. 4. Whilst this is happening, cook your pasta to package instructions. When draining the pasta, reserve some pasta water. Preheat your grill to medium-high. 5. Add the cheeses into the roux, followed by the remaining ingredients and whisk to combine. Taste for seasoning. 6. Add the drained pasta into the mix followed by around 150ml of pasta water and the cooked chicken. Mix well and add into a baking dish and top with the remaining buffalo sauce, sprinkle over the breadcrumbs, add the extra cheese and a drizzle of olive oil. 7. Grill for 5-8 minutes or until the top is brown and bubbly. #vegancheese #veganuary #buffalomac #buffalochicken #veganmacandcheese

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