I am the number one fan of creamy, comforting, carby dishes – luckily, since I’m vegan (duh) this means that I can have these dishes plus some healthy benefits. Score. A few weeks ago I was visiting a community center with some clients and they were served chili mac for lunch. It looked SO GOOD. Of course, I was visualizing a vegan version in my head and immediately my gears started turning… I had to have this for dinner. I present to you:
Vegan Chili Mac
1/2 c TVP + 1/2 c veggie broth (optional)
1 can fire roasted tomatoes, drained
1/4 c almond milk
2 T flour
1/4 c nooch
1/2 c each Daiya flavor
1/2 box of whole wheat rotini (you know, those regular sized cardboard boxes w/ the little windows)
2 handfuls chopped kale
- Dump the TVP & veggie broth in a tall glass or a bowl to rehydrate for 10 minutes (if using). Set aside.
- Boil water for pasta. Add kale about halfway through and cook until al dente.
- Whiz your can of maters in a food processor until only slightly chunky. Add to a large saucepan, turn on medium heat, and stir in almond milk, flour, and nooch. Simmer for a few minutes.
- When pasta is finished, add Daiya to sauce and stir until it’s all stringy and gooey. Add TVP, if using. Add pasta and kale to sauce and let simmer for another minute or two. Serve immediately w/ plenty of Parma/nooch/chili pepper flakes/fresh ground black pepper.