Step 1

Start the broccoli first. Preheat the oven to 425 degrees(F).

Step 2

Cut the broccoli into florets and set aside.

Step 3

Whisk together the non-dairy milk and apple cider vinegar in a small bowl. Set aside to thicken for a minute.

Step 4

In a medium sized mixing bowl, stir together the flour, corn starch, and salt. Now, pour the non-dairy milk and vinegar into the bowl. Whisk to combine and create a wet batter.

Step 5

In a separate medium sized mixing bowl, add the panko.

Step 6

Now, dip each broccoli floret into the wet batter, then into the panko and toss to coat completely. I do a few at a time to speed up the process.

Step 7

Then put the broccoli on a baking sheet sprayed with non-stick spray or lined with a silicone mat. Repeat with all the broccoli.

Step 8

Spray the tops of the broccoli with more non-stick spray. Bake for 15-20 minutes or until nice and crispy.

Step 9

While the broccoli bakes, make the buffalo sauce. Add all the ingredients to a small sauce pan. Heat on medium and whisk until the vegan butter has melted. Simmer for 1-2 minutes. Turn off the heat.

Step 10

Make the mac and cheese. Cook the pasta according to package directions and drain when al dente.

Step 11

As the pasta cooks, make the cheese sauce. Heat the vegan butter in a medium sized pot on medium high.

Step 12

Add the garlic and sauté for 1-2 minutes. Reducing heat as needed.

Step 13

Add the flour and whisk to combine with the garlic and butter to create a roux. Simmer for a minute.

Step 14

Add the non-dairy milk and whisk to combine making sure there are no lumps. Bring to a simmer, reduce heat to medium low and simmer until it begins to thicken. About 2-3 minutes.

Step 15

Add the vegan cheese, nutritional yeast, 2 tablespoons of the buffalo sauce you made and a pinch of salt. Whisk to combine and continue to whisk until the vegan cheese has melted.

Step 16

Pour the pasta into the pot with the cheese sauce and stir to combine. Taste and adjust seasonings.

Step 17

Once the broccoli is done, toss the broccoli in the remaining buffalo sauce. Serve immediately with the mac and cheese.