Vegan Chili MacSubmitted by: LEGALGRL
IntroductionThis is a twist on a vegan macaroni and cheese recipe I found on vegandad.com. The pinto beans and chili powder add a southwestern flavor. Chilis can be added if a spicier sauce is desired. This is a twist on a vegan macaroni and cheese recipe I found on vegandad.com. The pinto beans and chili powder add a southwestern flavor. Chilis can be added if a spicier sauce is desired.
1 can (12 oz) pinto beans, drained and rinsed
1 T. olive oil
1 T. yellow or white miso paste
1/2 c. cashews
1 T. chili powder
1 t. salt
2 T. dehydrated onion flakes
6 T. nutritional yeast
1 t. smoked paprika
1 t. turmeric
1/2 c. soy milk
1 1/2 c. macaroni elbows
1 1/2 c. sliced baby carrots
1/2 small zucchini
Fill a medium saucepan halfway with hot water and bring to a boil. Cook carrots and macaroni elbows together for 7 to 8 minutes or until just tender. Meanwhile, shred zucchini using the large holes in a cheese grater. Drain noodles and carrots. Put zucchini directly into bottom of hot empty pan. Pour noodles and carrots on top of zucchini and let stand for 2 minutes. Add sauce and stir to combine. Serve immediately.
Makes 4 1-cup servings.
Note: If you anticipate leftovers, do not add sauce before storing. The noodles will absorb the moisture in the sauce leaving it overly dry.
Number of Servings: 4
Recipe submitted by SparkPeople user LEGALGRL.