One Pot Vegan Chili Mac and Cheese

 

Ingredients:

• 1 recipe vegan cheese sauce 
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 1 bell pepper, diced
• 5 cloves garlic, minced
• 14 oz vegan meatless crumbles
• 4 cups vegetable stock
• 2 cups uncooked macaroni noodles (or other noodles)
• 1 (15 oz) can fire-roasted tomatoes (not drained)
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon Mexican oregano (or regular oregano)
• 1 tablespoon vegan Worcestershire sauce
• 1 teaspoon liquid smoke

Instructions:

1. Prepare Vegan Cheese Sauce:

   • Make the vegan cheese sauce according to the recipe. Set aside.

2. Sauté Vegetables:

   • Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
   • Add diced onion and bell pepper. Sauté for 3-4 minutes until softened.

3. Add Garlic and Crumbles:

   • Stir in minced garlic and vegan meatless crumbles. Cook for 2 minutes.

4. Combine and Cook:

   • Add 2½ cups of the vegan cheese sauce along with vegetable stock, macaroni noodles, fire-roasted tomatoes, kidney beans, chili powder, cumin, onion powder, garlic powder, smoked paprika, Mexican oregano, vegan Worcestershire sauce, and liquid smoke.
   • Stir well to combine. Bring to a boil, then reduce heat to a simmer.

5. Simmer:

   • Cover the pot with a lid and cook for 8-12 minutes, stirring occasionally, until the pasta is al dente.
   • If the dish is too saucy, you can leave the lid off and cook for an additional minute, but be careful not to overcook the noodles.

6. Adjust and Serve:

   • For a cheesier dish, add more of the remaining cheese sauce if desired.
   • Serve warm.

Notes:

• Optional: Top with crispy vegan bacon pieces for added flavor.
• Allergen-Friendly: See post for Top 8 Allergen Friendly instructions.
• Leftovers: Use leftover cheese sauce for dipping, burgers, and more.