BBQ Vegan Mac & Cheese Recipe: Summer Comfort

I’ve been cooking vegan mac and cheese for years, but adding BBQ flavours took my summer comfort food game to a whole new level. There’s something magical about that smoky-sweet sauce swirled into creamy pasta that makes even die-hard cheese lovers do a double-take. It’s become my go-to for backyard gatherings, simple enough for weeknights but impressive enough for company. Ready to change your plant-based cooking with this crowd-pleaser?

Why You’ll Love this Barbecue Vegan Macaroni and Cheese

Comfort food lovers, get ready to meet your new favourite dish! I’ve converted the classic mac and cheese into a plant-based barbecue dream that’ll make your taste buds dance. The creamy texture comes from silken tofu and soya milk, creating that luscious mouthfeel you crave without any dairy.

What makes this recipe shine are the flavourful seasonings. The combination of Lawry’s Seasoned Salt, garlic, mustard powder, and a kick of chilli creates depth that rivals traditional cheese sauce. I’ve found that letting the sauce simmer while your pasta cooks helps the flavours meld perfectly. Plus, it’s super adaptable! You can adjust the spice level to your preference or add some smoked paprika for extra BBQ flair.

What Ingredients are in Barbecue Vegan Mac and Cheese?

Creating a delicious vegan mac and cheese with BBQ flavours is easier than you might think. I’ve found that plant-based ingredients can create that same comforting, creamy texture we all crave from traditional mac and cheese.

The beauty of this recipe is how the savoury BBQ notes complement the rich, creamy base. With just a handful of ingredients, you can whip up this crowd-pleaser that’ll satisfy vegans and non-vegans alike.

• 200 grams silken tofu (such as Hinoichi Soft Tofu)
• 120 ml soymilk (vanilla flavour works surprisingly well)
• 1-2 tablespoons Lawry’s Seasoned Salt
• 1 teaspoon minced garlic
• 1 teaspoon garlic salt
• 2 teaspoons mustard powder
• 1 teaspoon chilli powder
• Salt and pepper to taste
• Macaroni noodles
• BBQ sauce (to add that distinctive barbecue flavour)

When shopping for these ingredients, quality matters, particularly with the tofu. Silken tofu gives that perfect creamy consistency that mimics cheese sauce brilliantly.

For the BBQ element, you could either mix in your favourite bottled sauce or create your own blend with smoked paprika, a touch of molasses, and some liquid smoke.

And don’t worry about the vanilla soymilk sounding odd, the savoury seasonings completely alter it, and it actually adds a subtle sweetness that balances the BBQ tang.

Feel free to adjust the seasoning levels to suit your personal taste; some might prefer a spicier kick while others might want to dial back the chilli powder.

How to Make this Barbecue Vegan Macaroni and Cheese

Creating this BBQ vegan mac and cheese on your outdoor cooker transforms an already brilliant dish into something with delectable smoky undertones.

Start by preparing your BBQ for indirect cooking, this works brilliantly on a Monolith Kamado or Pit Barrel Cooker. Aim for a medium heat of about 180°C, which allows for gentle cooking without scorching our delicate sauce.

While your BBQ heats up, blend 200 grams of silken tofu with 120 millilitres of soymilk until completely smooth in a blender.

Add your seasonings: 1-2 tablespoons of Lawry’s Seasoned Salt (start with less and adjust to taste), 1 teaspoon of minced garlic, 1 teaspoon of garlic salt, 2 teaspoons of mustard powder, 1 teaspoon of chilli powder, and salt and pepper.

For the BBQ element, add 2-3 tablespoons of your favourite BBQ sauce directly to the blender and give it another whizz.

Pour this mixture into a cast-iron skillet or heat-proof dish.

Meanwhile, cook your macaroni noodles according to package instructions, but shave off a minute from the cooking time as they’ll continue cooking on the BBQ.

Place your skillet of sauce on the indirect heat zone of your BBQ and let it simmer, stirring occasionally for about 10 minutes until it thickens slightly.

If you’re using an Ozpig with the oven attachment, this creates a perfect environment for gentle heat circulation around the dish.

For a deeper smoky flavour, try adding a small chunk of apple or hickory wood to your charcoal.

Once thickened, fold in your drained pasta, then cover the BBQ and allow everything to meld together for another 8-10 minutes.

The result? A gloriously creamy, smoky BBQ mac and cheese that’s entirely plant-based, with a complexity of flavour that only outdoor cooking can provide.

Additionally, the Monolith Junior Pro-Series 2.0 Kamado is designed specifically for versatile cooking methods, making it an excellent choice for this recipe.

Barbecue Vegan Mac and Cheese Substitutions and Variations

For Kamado BBQ:

• Bake in a cast iron skillet indirectly at 175°C for 20-25 minutes until bubbly.
• Smoke with hickory wood chips at 120°C for 45 minutes for a smoky flavour.
• Use the plancha to toast breadcrumbs separately for a crunchy topping.

For Ozpig & Big Pig Stoves:

• Prepare in a Dutch oven using the pot cooking method.
• Bake in the oven attachment at 190°C for 15-20 minutes.
• Add smoked paprika to the sauce if using without the smoker attachment.

For Pit Barrel Cooker:

• Cook indirectly in a heat-resistant dish for 30-35 minutes.
• Use the hanging method with a heat-safe container below to catch drips.
• Add liquid smoke to the sauce recipe if not using actual smoke.

Sauce Variations:

• Replace vanilla soymilk with plain unsweetened version.
• Add 2 tablespoons of nutritional yeast for more cheese flavour.
• Mix in 60ml of your favourite BBQ sauce for a smoky-sweet twist.
• Incorporate 5ml of liquid smoke for enhanced smokiness.
• Consider using the Monolith Rib Rack to grill your ribs vertically, enhancing cooking efficiency for your BBQ spread.

What to Serve with Barbecue Vegan Macaroni and Cheese

Now that your BBQ vegan mac and cheese is perfected, let’s talk about what to serve alongside this smoky, creamy creation. I’m all about strategic sides pairing that complements without competing with our star dish.

For summer gatherings, I love adding a bright, crisp contrast with colourful summer salads. My go-to is a simple cucumber, tomato, and red onion salad with lemon juice and fresh herbs. The acidity cuts through the richness of the mac beautifully!

Grilled veg like courgettes, bell peppers, or corn on the cob make fantastic companions too. They echo the smoky BBQ notes while adding different textures to your plate.

Don’t forget some crusty garlic bread for sopping up that extra sauce, because wasting any of this deliciousness would be a crime!

Final Thoughts

After spending time with this BBQ vegan mac and cheese recipe, I’m convinced it deserves a spot in your regular dinner rotation.

This dish proves that comfort food doesn’t have to sacrifice vegan nutrition. The silken tofu and soya milk create a creamy base that’ll satisfy even the most devoted cheese lovers in your life.

What makes this recipe special:

• It’s packed with plant-based protein from the tofu
• You can customise the spice level to suit your taste
• It comes together in under 30 minutes
• Kids love it (even when they don’t know it’s vegan!)
• The leftovers taste even better the next day

I hope this BBQ vegan mac and cheese brings as much joy to your table as it has to mine!

Frequently Asked Questions

Can I Freeze Leftover BBQ Vegan Mac and Cheese?

Though creamy when fresh, I find frozen vegan mac and cheese works surprisingly well. I’d recommend airtight storage containers and covering with parchment before freezing for the best texture when reheated.

How Long Does This Dish Stay Fresh in the Fridge?

I would recommend keeping the vegan mac and cheese in your refrigerator for 3-5 days. For ideal refrigeration storage, use airtight containers. Freshness tips: reheat thoroughly and add a splash of non-dairy milk.

Is This Recipe Suitable for People with Soy Allergies?

I wouldn’t recommend this recipe if you have soy allergies since it contains tofu and soya milk. You’d need to investigate soya alternatives like nut-based milks and allergy substitutes for the protein component.

Can I make this in an Instant Pot or slow cooker?

I wouldn’t recommend making this in an Instant Pot or slow cooker. The sauce requires frequent stirring while simmering, and both appliances would likely overcook the delicate tofu-based cheese sauce.

What Nutritional Yeast Brands Work Best for Vegan Cheese Flavour?

Looking for that cheesy flavour enhancement? I recommend Bragg’s, Bob’s Red Mill, or Nutritional Co-Op brands for their nutritional yeast benefits. They’ll give your vegan cheese that authentic, savoury taste I love.