DINNER

One Pot Vegan Chili Mac and Cheese Recipe Tutorial



One Pot Vegan Chili Mac n Cheese

Ingredients:
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 6 cloves garlic, chopped
• 200 g mushrooms, sliced
• 1 (8-ounce / 227g) block of tempeh, grated or crumbled**
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp oregano
• 1 tsp thyme
• 1 tsp rosemary leaves
• 2 tsp cumin
• 1 ½ tsp salt
• 4 cups vegetable broth
• 2 tsp brown sugar
• 1 (15-ounce) can kidney beans
• 1 (15-ounce) can sweet corn, drained and rinsed
• 2 tbsp tomato paste
• 1 (15-ounce) can crushed tomatoes
• 400 g elbow pasta
• 1 cup shredded vegan cheese
• Chopped fresh cilantro for garnish
Instructions:
1) In a large nonstick soup pot, heat the 1 tablespoon oil over medium heat. Once the oil is hot add the onions and cook for 2 minutes. Add the garlic and mushrooms and cook for 5 more minutes. Add the chili powder, paprika, oregano, cumin, cayenne pepper, and salt. Stir the spices into the vegetables and cook for 1 minute, or until fragrant.
2) Pour in the vegetable broth to deglaze the pan.
3) Add in the brown sugar, beans, corn, tomato paste, crushed tomatoes and pasta. Stir well to combine.
4) Bring the mixture to a boil, then reduce the heat to maintain a simmer. Cook for 15-20 minutes, or until the pasta is cooked through.
5) Sprinkle vegan cheese all over the top of the chili mac. Cover the lid and let warm through for a few minutes. Allow chili mac to rest at least 15 minutes before serving and top with fresh chopped cilantro and any other desired toppings.
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#veganmacaroniandcheese #onepotveganchilimac #onepotchilimac #veganchilirecipe #startervegan #starterveganlifestyle #veganrecipe

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