Vegan Chili Mac & Cheese
Vegan Chili Mac & Cheese
Healthy Vegan Comfort Food
Makes: 6 Servings
Prep time:
Cook time:
Ingredients:
- 1 large yellow onion, diced
- 5 large clove garlic, minced
- 2 15oz cans black beans, drained and rinsed
- 2 15oz cans kidney beans, drained and rinsed
- 2 15oz cans diced tomatoes
- 1 4oz can diced green chilies
- 1 cup raw cashews, soaked
- 1 block extra-firm tofu, pressed
- 16 oz whole wheat shell noodles
- 1 ½ Tbsp chili powder
- ½ Tbsp cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- ½ tsp salt
- 3 Tbsp nutritional yeast
- 1 Tbsp soy sauce
- ¼ cup pure maple syrup
- 1 tsp lemon juice
- 3 cups water
- 1 jalapeno pepper, diced (for garnish)
- ½ cup cilantro, diced (for garnish)
- 1 bunch green onion, diced (for garnish)
Instructions:
- Bring a large pot of water to a boil, then cook pasta according to package instructions. Drain and set aside.
- Set oven to 375 F
- Heat another large pot over medium heat. Add onions and garlic and cook until onions are translucent, adding small amounts of water to keep from sticking.
- Crumble the pressed tofu and add to the onions.
- Add chili powder, cumin, onion powder, garlic powder, smoked paprika, and cayenne pepper. Stir to combine.
- Allow tofu mixture to cook for 3-4 minutes, stirring frequently.
- Add soy sauce, pure maple syrup, beans, tomatoes, and 2 cups water. Simmer, uncovered for 20 minutes, stirring occasionally.
- While chili simmers, make the cashew queso by combining the soaked cashews, nutritional yeast, salt, lemon juice, remaining 1 cup water, and can of diced green chilies in a high speed blender.
- Blend until perfectly smooth.
- After chili has simmered, add salt and pepper to taste.
- Combine drained pasta with chili and pour into a large casserole dish. Smooth into place.
- Pour cashew queso evenly over the top.
- Bake for 20 minutes.
- Remove from oven and top with garnishes.
- Serve to your hungry family and enjoy!
