One of our favorite meals before we became vegan was Chili Mac. Over the weekend, I veganized it! It turned out really great, so I thought I would share! We had wanted to try this new shredded cashew cheese that we found at our health food store (for all you locals, it was Village Foods). It was made by Parmela Creamery, and had far less ingredients than Daiya, so of course we wanted to give it a taste! Let me tell you… this stuff is DELICIOUS!
This is so super easy to make and it makes a lot! It’s one of those meals that’s even better the next day. 😀
Vegan Chili Mac
Here’s what you need:
- 8 oz Package of Gluten Free Brown Rice Elbow Pasta (I used Field Day Organic)
- 2 Cans Pinto Beans (drained and rinsed)
- 2 14.5oz Cans of Tomatoes and Green Chilies (I used Muir Glen Organic Fire Roasted Tomatoes with Medium Green Chilies)
- 1 Package Beyond Meat Feisty Crumbles
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 2 tsp Cumin
- 1-2 tsp Sea Salt (depends on your taste)
- 1-2 tsp Black Pepper
- 1 T Chili Powder
- 1 Package Shredded Vegan Cheddar Cheese (I used Parmela Creamery Aged Nutcheese Shreds)
Here’s what you do:
- Preheat oven to 350.
- In a large bowl, stir together the pinto beans, tomatoes with green chilies, the package of Beyond Meat Crumbles (I tossed them in frozen), and all of the spices.
- Cook pasta for approximately 7 minutes. Since it will be baking, it doesn’t have to be completely done.
- Drain pasta and rinse with cold water.
- Add pasta to the other mixture and stir well.
- Pour into a 9×13 baking dish and put in the oven to bake for about 30 minutes uncovered.
- Remove from the oven, and sprinkle the cheese all over the top.
- Place back in the oven until cheese is melted -or- if you like it a little crispy on top, put it under the broiler for about 5 minutes or until it’s as crispy as you like it.
- Let it cool for about 5 minutes before serving.