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Kathy’s Yummy Vegan Chili Mac…Kid Tested; Mother Approved

  • Author: Kathy Carmichael

Ingredients

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:

Ingredients:

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


Instructions

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

Cheese Sauce:

  • 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