Vegan Chili Mac
elbow macaroni or other pasta
olive or vegetable oil
textured vegetable protein or vegan beef crumbles
TVP, try Beyond Meat or Tofurky
hot water or vegetable broth
small bell pepper
can crushed tomatoes
pinto, or black beans, drained and rinsed
frozen or fresh corn
Salt and black pepper to taste
sprigs fresh parsley
Cook the pasta until al dente (cooked through, but still slightly firm). Drain and rinse under hot water. Set aside.
Heat the oil in a large pot. Add the onion and garlic and cook until soft, about 3 minutes.
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.
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.