What child doesn’t LOVE Chili Mac? Parents face the daily challenge of not only providing healthy food for their kids, but making foods their kids will eat. Despite efforts to feed our kids healthy food,the availability of junk food is daily struggle. Our schools are full of garbage for our kids to buy from the cafeteria and the vending machines in every hallway. Teaching our kids how to eat and what to eat is our responsibility as parents.
So, lets be real. Kraft Macaroni and Cheese is junk. Yes, I said it. And it contains no nutritional value, nor does any other store bought macaroni and cheese. Despite the labels and claims that milk is “does a body good,” we all know differently.
So, the goal is to make our kids food they love just as much as the foods we inadvertently introduced them to when they were little. I am guilty of this as well. Instead of focusing on guilt, and “I wish I would have fed my kids better food,” we need to move forward and teach our children the value of quality whole foods that tastes better than the junk food they have learned to love.
Although parents are all busy at work, carpooling to sports, and other activities, stop making excuses about not having time to cook quality food for your family. Skip the drive through and the boxed meals.
Instead, meals like Vegan Chili Mac can be made ahead of time, for the exception of the noodles, so when you get home from football, or your child’s sporting events during the school year, you can easily throw this dish together in 15 minutes or less. Prepping beforehand is the key to having quality meals that can be prepared quickly and easily on the fly.
Not only can you top the macaroni off with chili, you can also add some tortilla chips for a little crunch!
If you have extra noodles, keep them in a separate container from the cheese sauce. You should reheat items separately for the best leftovers.Print
Make ahead chili:
- 2 bags Beyond Meat Crumbles (pea protein); or 2 cups cooked lentils
- 2 cans Meur Glen Organic Tomato Sauce
- 1 can Roasted Tomatoes
- 1 large white onion, diced
- 1 red pepper, diced
- 2 can black beans, drained and rinsed
- 2 cloves garlic, minced
- 1 jalapeno, seeded and diced (leave out if you don’t like a little spice)
- 1 package vegan chili seasoning
Oil Free/Fat Free ‘Cheese Sauce’
Follow the recipe on this link Oil Free Nacho ‘Cheese’ Sauce with a Twist and a Kick or here it is below:
3 small Idaho potatoes, washed, scrubbed, skin left on
3 large carrots
1/2 cup nutritional yeast
1 Tablespoon lemon juice
1 teaspoon onion powder
1 teaspoon garlic powder
1 Tablespoon paprika
1 cup vegetable broth
1 Tablespoon Tamari, liquid aminos or soy sauce
1 Jalapeno; seeded and cut
1 Tablespoon hot sauce (I used Chalupa)
1/2 cup water
Prepare the Chili:
- Saute garlic and onions in a large sillet
- Add Beyond meat crumbles and brown (about 15 minutes), or 2 cups cooked lentils
- Add all other ingredients, simmer
- Chili is best when it sits for a while, so making it ahead is perfect. Put it in an airtight container and let in marry in the refrigerator while you are at the game
- Wash three averaged sized potatoes; cut into large chunks (leave skins on potatoes)
- Clean and cut three large carrots and chop them the same size as potatoes
Cover in water
- Boil for 20 minutes
- While potatoes are boiling, put vegetable broth, nutritional yeast, lemon juice, jalapeno, paprika, onion powder, garlic powder, hot sauce and soy sauce in a blender
- Drain potatoes and carrots
- Put potatoes and carrots into a blender; blend until smooth
- Mixture will be thick; add water
- Transfer ‘cheese’ mixture into a medium-sized sauce pan or refrigerate if you are using later
Putting it together:
- Heat Chili in a separate pan from the ‘cheese’ sauce.
- Cook choice noodles according to directions
- When noodles are done, drain and rinse
- Return drained noodles to pan; add cheese sauce (only half) This makes a lot, so you only need half. You can use the other cheese sauce for something else
- Toss macaroni until covered in sauce