Vegan Chili Mac & Cheese

This dish is simple, quick, comforting, and so satisfying! All you need is one pot and about 30 minutes.

I think everyone can agree that one-pot meals are wonderful! This dish looks like it would be very complicated to make with all sorts of dishes and multiple timers being used, but all of the ingredients go into one pot and it takes 15 minutes to cook. And the result is always fantastic! It’s cheesy, spicy, creamy, and full of flavors you’d find in classic chili. The leftovers are great all week long, and it’s near the top of my list of go-to crowd pleasers!

Ingredients:

• 3 cups uncooked macaroni noodles
• 3 10-oz cans red enchilada sauce
• 1 cup diced tomatoes
• 1 1/2 cups low sodium vegetable broth
• 3/4 cup nutritional yeast
• 1 tbsp olive oil
• 2 small yellow onions, minced
• 4 garlic cloves, minced
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp oregano
• 1/4 tsp ground sea salt
• 1/4 tsp ground black pepper
• 1 cup reduced sodium black beans, drained and rinsed
• 1/2 cup unsweetened plant milk

Method:

• Heat the olive oil in a large stockpot. Add the minced onions and cook for 2-3 minutes, or until translucent. Add the minced garlic and cook for another minute.
• Add the veggie broth, enchilada sauce, nutritional yeast, uncooked noodles, diced tomatoes, and all of the spices. Stir to combine, bring to a simmer and cook uncovered for 10 minutes.

• Add the black beans and plant milk, and let simmer for another 5 minutes.

• Season with more salt and pepper, taste, and adjust flavors as needed.
• Enjoy & share!

Vegan Chili Mac & Cheese

This recipe is nothing short of SO GOOD! It's spicy and cheesy, the textures all work perfectly together, and everything goes in one pot!

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Servings 6

Calories 361 kcal

Ingredients

  

1x2x3x

• 3 cups macaroni noodles uncooked
• 30 oz red enchilada sauce 3 10-oz cans
• 1 cup diced tomatoes
• 1 1/2 cups low sodium vegetable broth
• 3/4 cup nutritional yeast
• 1 tbsp olive oil
• 2 small yellow onions minced
• 4 cloves garlic minced
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp oregano
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 1 cup black beans canned, drained, and rinsed
• 1/2 cup plant milk plain, unsweetened

Instructions

 

• Heat the olive oil in a large stockpot. Add the minced onions and cook for 2-3 minutes, or until translucent. Add the minced garlic and cook for another minute.
• Add the veggie broth, enchilada sauce, nutritional yeast, uncooked noodles, diced tomatoes, and all of the spices. Stir to combine, bring to a simmer and cook uncovered for 10 minutes.
• Add the black beans and plant milk, and let simmer for another 5 minutes. Season with more salt and pepper, taste and adjust flavors as needed.
• Enjoy & share!

Nutrition

Calories: 361kcalCarbohydrates: 66gProtein: 16gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1373mgPotassium: 470mgFiber: 10gSugar: 13gVitamin A: 1203IUVitamin C: 9mgCalcium: 76mgIron: 3mg

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