The Best Vegan Chili Mac and Cheese!
Hearty vegan chili mac and cheese! Gluten-free, freezer-friendly, and packed with veggies. Made in 50 mins for a comforting meal any time.
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Wooden spoon
- Serving bowl
Ingredients
- 2 tablespoon(s) nutritional yeast
- 1 tablespoon(s) soy sauce ((gluten-free if preferred))
- 1 tablespoon(s) olive oil
- 1 12oz block(s) extra-firm tofu (drained (no need to press it))
- 1 yellow onion (chopped)
- 4 clove(s) garlic (minced or pressed)
- 5 cup(s) vegetable broth
- 1 28oz can(s) diced tomatoes
- 1 19oz can(s) kidney beans ((2 cups) drained and rinsed)
- 6 tablespoon(s) nutritional yeast
- 1 1/2 tablespoon(s) white miso paste
- 1 tablespoon(s) chilli powder
- 1/2 tablespoon(s) cumin
- 1/2 teaspoon(s) smoked paprika
- 8 oz elbow macaroni ((1 1/2 cups) (gluten-free if preferred))
- 1 recipe Homemade Vegan Nacho Cheese (or 1 1/2 cups store-bought vegan cheddar cheese)
- 1 handful(s) fresh parsley (roughly chopped)
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