How long does chili mac [vegan] take to cook?

This soup typically takes 30-45 minutes from start to finish, including prep and cooking time.

Can I freeze chili mac [vegan]?

Yes! Most soups freeze well. Store in airtight containers for up to 3 months.

Can I make chili mac [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is chili mac [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does chili mac [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Chili Mac
[Vegan]

VR By: Vegan Mac and Cheese, Robin Robertson

Author Bio

Who says vegans can't have macaroni and cheese? In this inspiring volume by best-selling vegan... Read More

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Chili Mac [Vegan]

219

Dairy Free

Vegan

This is a great way to use up leftover chili. If you don’t have any on hand, this recipe includes a quick chili that can be ready in minutes.

Ingredients You Need for Chili Mac [Vegan]

For the Chili

3 cups (594 g) cooked lentils or (516 g) black beans, or 2 (15.5-ounce, or 425 g) cans, rinsed and drained
1 1/2 cups (390 g) tomato salsa (hot or mild)
3 tablespoons (48 g) Barbecue Sauce (page 101), or store-bought
2 to 3 teaspoons (5 to 8 g) chili powder, plus more as needed
Salt, to taste
Ground black pepper, to taste

For the Sauce

3 cups (720 ml) plain unsweetened nondairy milk
1 1/4 cups (175 g) unsalted raw cashews, soaked in boiling water for 30 minutes and drained
1/3 cup (20 g) nutritional yeast
2 tablespoons (30 ml) fresh lemon juice
1 teaspoon salt
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/4 teaspoon ground turmeric

For the Pasta

16 ounces (454 g) elbow macaroni, or other small pasta
Nonstick cooking spray, for preparing the baking dish

Optional Toppings

3/4 cup (47 g) crushed tortilla chips, or corn chips
1 ripe Haas avocado, peeled, pitted, and diced

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How to Prepare Chili Mac [Vegan]

To make the chili:

In a saucepan over medium heat, combine all the chili ingredients.
Cover the pan and cook, stirring occasionally, until heated through and the flavors are well blended, about 5 minutes. Add as much water as needed to create a sauce-like consistency and prevent the chili from sticking to the bottom of the pan.
Reduce the heat to low and simmer, stirring frequently, until heated through and any raw taste from the chili powder is cooked off, about 15 minutes.

To make the sauce:

In a high-speed blender, combine all the sauce ingredients. Blend until very smooth and creamy. Set aside.

To make the pasta:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Drain the pasta and return to the pot.
Pour the sauce over the pasta and toss to combine.
Preheat the oven to 350°F (180°C). Lightly coat a 9 × 13-inch (23 × 33 cm) baking dish with cooking spray.
Spread the pasta mixture into the prepared baking dish. Spread the chili evenly on top of the pasta.

To finish:

Sprinkle the tortilla chips on top of the chili. Bake for 20 minutes until hot.
Serve topped with the avocado.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.