Vegan Chili Mac and Cheese
Easy Vegan Chili Mac and Cheese recipe. This comforting pasta dish is a great last minute vegetarian dinner idea.
Ingredients
- 1 Tbsp vegetable oil
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1 lb beyond beef
- 4 cups vegetable broth
- 14 oz crushed tomatoes
- 1 1/2 cups cooked (or canned) kidney beans, drained and rinsed
- 2 1/2 tsp chili powder
- 1 1/2 tsp cumin
- salt and pepper to taste
- 10 oz uncooked macaroni elbow pasta
- 1 1/4 cups shredded cheddar cheese (I used daiya vegan cheese)
Instructions
- Heat the oil on medium heat in a large saucepan. Add the garlic, onion and beyond beef, and cook until the ground beef is browned, around 5-8 minutes, making sure to crumble the ground beef while cooking.
- Once the beyond beef is cooked, add in the vegetable broth, tomatoes, kidney beans, chili powder, cumin, salt and pepper. Bring to a boil, then allow to simmer. Mix in the pasta, and cook for an additional 10-15 minutes, or until the pasta is completely cooked. Mix in the cheese.