Vegan Chili Mac
  • 8ounces elbow macaroni or other pasta
  • 1tablespoon olive or vegetable oil
  • 1 onionchopped
  • 2-3 garlic clovesminced
  • ¾cup textured vegetable protein or vegan beef crumblesTVP, try Beyond Meat or Tofurky
  • 1cup hot water or vegetable broth
  • 1 small bell pepperdiced
  • 1 15-ounce can crushed tomatoes
  • 1 15-ounce can kidneypinto, or black beans, drained and rinsed
  • 1cup frozen or fresh corn
  • 1tablespoon chili powder
  • 1teaspoon ground cumin
  • Salt and black pepper to taste
  • ½cup vegan cheese
  • Hot sauceoptional
  • 6 sprigs fresh parsleyoptional
  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.