
Vegan Chili Mac & Cheese
This is the ultimate in plant-based comfort food. Seriously. Can it get any better than chili and mac and cheese?
This recipe — from Kathy’s Vegan Kitchen — also happens to be rich in healthy ingredients like carrots, lentils and potatoes. As indulgent as it may seem, it packs a mean nutritional punch.
Try it for you and your loved ones today.

Vegan Chili Mac & Cheese
Ingredients
Chili
- 2 bags Beyond Meat Crumbles 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 to avoid spice)
- 1 package vegan chili seasoning
Nacho Cheese Sauce
Method
- Saute garlic and onions in a large skillet
- Add Beyond meat crumbles, or Bocca Crumbles (fat-free version), or 2 cups lentils and brown (about 15 minutes) (the choice is yours)
- 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.
- Heat chili and cheese sauce.
- Serve and enjoy!
Comments
One Response to “Vegan Chili Mac & Cheese”
Leave a Comment
April 28th, 2020 @ 8:55 pm
What size cans of tomato sauce and tomatoes does this call for? Luv to try it out.