Vegan Mac & Cheese Chili

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Vegan Mac & Cheese Chili


2 cloves garlic (minced)

1 regular yellow onion (chopped)

1 package Smart Ground Mexican Crumbles (meatless)

4 cups veggie broth

1 large can diced tomatoes

1 can kidney beans (drained)

1 can black beans (drained)

2 Tbsp chili powder

2 Tbsp cumin

black pepper

10 oz whole wheat elbow pasta

2 Tbsp parsley (chopped)

1 cup cashews (raw)

2 Tbsp nutritional yeast

1/4 cup soy miso (yellow or white)

1 tsp lemon (juice)

1/2 cup water


  1. Make vegan cheese add cashews, nutritional yeast, water, lemon juice and miso into your Vitamix and blend until smooth.
  2. Add cheese mixture to small sauce pan and heat until you reach the desired constancy.
  3. Set aside.
  4. In large skillet over medium high heat add garlic, onion and Smart Ground Mexican Crumbles (meatless)and cook about 5-6 minutes
  5. Add veggie broth, tomatoes, beans, chili powder and cumin and bring to a simmer.
  6. Add pasta and ring to a boil.
  7. Reduce heat, cover and simmer about 10-15 minutes.
  8. Remove from heat and stir in vegan cheese and cover for about 2 minutes.

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