Vegan Chili Mac

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Vegan Chili Mac
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings
6
Servings
6
Vegan Chili Mac
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings
6
Servings
6
Ingredients
  • 8 ounces elbow macaroni or other pasta
  • 1 tablespoon olive or vegetable oil
  • 1 onion chopped
  • 2-3 garlic cloves minced
  • ¾ cup textured vegetable protein or vegan beef crumbles TVP, try Beyond Meat or Tofurky
  • 1 cup hot water or vegetable broth
  • 1 small bell pepper diced
  • 1 15-ounce can crushed tomatoes
  • 1 15-ounce can kidney pinto, or black beans, drained and rinsed
  • 1 cup frozen or fresh corn
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • Salt and black pepper to taste
  • ½ cup vegan cheese
  • Hot sauce optional
  • 6 sprigs fresh parsley optional
Servings:
Units:
Instructions
  1. Cook the pasta until al dente (cooked through, but still slightly firm). Drain and rinse under hot water. Set aside.
  2. Heat the oil in a large pot. Add the onion and garlic and cook until soft, about 3 minutes.
  3. Add remaining ingredients except for the cheese, hot sauce, and parsley. Stir to mix and then simmer over medium heat for 20 minutes, stirring occasionally.
  4. Add the cheese and stir until cheese is melted completely. Stir in pasta and adjust spices to taste. Add some hot sauce for a spicy kick. Serve with a little extra vegan cheese and fresh parsley.
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