Looking for a dish that is filled with plant protein but also vegan, gluten free, nut free, and soy free? Well then this is for you! An easy meal to make that is perfect for meal prepping or weeknight dinners. You must try this vegan chili mac and cheese, it will be a hit with your family!
I know we have dispelled the myth of vegans not getting enough protein many times but just in case here is another recipe to help with that. Recently, I made a similar to this and it was so delicious so I knew I had to share it with you all. I love meals like this because it is complete and utter comfort food but it is also nourishing. This would be great for dinner to share with your family or to make for meal prep and it is completely allergy friendly. A vegan chili mac and cheese is perfect for anytime of year.
Protein Sources
In this recipe there a few plant-based protein sources that may surprise you!
First, the pasta choice. I like to use the Banza pasta, it is chickpea based and delicious. There are a bunch of legume based pastas out there so feel free to pick whatever you like. Of course, you can use regular pasta too if that is what you prefer.
Second, the vegan ground beef replacer. I recently discovered this one from Plant Boss and it is amazing. You just hydrate it with water and it is pea protein based. There are of course so many different plant-based meats out there so use whatever you like.
Third, the nondairy milk. Yep, you read that right. Last year I switched from almond milk to Ripple milk, it has 8g of protein per cup. Last but certainly not least is going to be nutritional yeast. Nutritional yeast is full of vitamins (specifically B12 which is very important to supplement on a vegan diet) and it actually has a decent amount of protein per serving, 5g of protein per 2 tablespoons, so it is great to incorporate into your dishes.
Vegan Cheese
I did want to keep this recipe a bit on the healthier side so I only used ⅓ cup vegan cheese if you want it to be cheesier you can definitely use more. I used vegan mozzarella from Violife because my store was all out of vegan cheddar. There is also a great vegan cheese from So Delicious that would be perfect for this recipe. Just use whatever vegan cheese you like. If vegan cheese isn’t your thing leave it out the recipe will be delicious without it.
Vegan Chili Mac & Cheese FAQs
- How much protein is in this recipe? If you follow it exactly anywhere from 25g (based on 4 servings) to 35g (based on 3 servings). Different brands may result in different macros.
- What else can I put in this recipe? Anything you like to add to your chili. I wanted to keep it pretty simple but you can add in corn. diced tomatoes, extra veggies if you like.
- How long does this last in the fridge? It lasts up to 4 days.
- Can I freeze this? Yes, should be fine.
More Yummy Gluten Free Pasta Recipes
Vegan BBQ Ranch Pasta Salad
High Protein Mac and Cheese
High Protein Buffalo Tofu Mac and Cheese
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Vegan Chili Mac & Cheese
Ingredients
- ⅔ cup (48g) dry plant boss taco style crumbles
- 1 cup (240ml) water
- ½ teaspoon (7g) olive oil
- 1 bell pepper chopped (about 9 ounces/250g)
- ½ sweet onion chopped (about 4.5 ounces/130g)
- 3 cloves garlic chopped (about .3 ounces/8g)
- 1 jalapeño chopped (about 2 ounces/50g)
- 1 (15.5 ounce/439g) can pinto beans, drained and rinsed
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon taco seasoning
- ½ teaspoon adobo
- ½ teaspoon chili powder
- Pinch red pepper flakes
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ tablespoon nutritional yeast
- 6 ounces (175g) tomato sauce
- 1 ¼ cup (300ml) nondairy milk, divided unsweetened and unflavored
- 5 ounces (142g) chickpea pasta, or any pasta you like
- ⅓ cup (37g) vegan mozzarella
Garnish
- Crushed up chips I used the Beanfields brand
- Green onion chopped
- Jalapeño sliced
Instructions
- In a medium bowl add the plant boss crumbles with 1 cup of water. Mix and let it rehydrate for 3 minutes. *If using a different meat substitute follow package directions.
- In a large pan add the oil and vegetables. Sauté for 5 minutes until fragrant.
- Then add the beans, plant crumbles (do not drain excess water, add to pot), and seasonings. Mix with a spatula. Then add add the tomato sauce and 1 cup (240ml) nondairy milk. Mix together and let it simmer over medium low heat for 15 minutes.
- Meanwhile, cook the pasta according to package directions. Once it is done cooking drain and add to the chili pan.
- Add in the remaining ¼ (60ml) cup of nondairy milk and half the of the vegan mozzarella, mix together. Taste and adjust any seasonings to preference.
- Top the dish with the remaining vegan cheese and cover with a lid to help it melt.
- Garnish with crushed chips, green onion, and jalapeño.
Video
Notes
- I am using Plant Boss crumbles for this recipe, you can use any vegan ground beef replacer you like. If using something like Beyond Meat or Impossible Meat be sure to brown and sauté it before adding to veggies and beans.
- You can also use lentils in place of a vegan ground beef replacer.
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Delicious! Thank you.
so glad you enjoyed it!! thank you for trying!