Comforting, creamy indulgence without the saturated fat and unhealthy ingredients. This easy chili mac and cheese is both vegan and kid friendly!
I received a free copy of Easy Whole Vegan by Melissa King to review, all opinions and text are all mine
Does anyone else get SUPER excited with quick and easy crockpot meals? That’s right, I see all those hands. Well lucky for you, I am reviewing this recipe from my friend Melissa at My Whole Food Life! It’s from her new cookbook, “Easy. Whole. Vegan.” and it is AMAZING! Easy chili mac and cheese that makes both moms and kids happy. Winner winner, chili dinner.
This book is awesome for the whole family. There are loads of easy and mouthwatering recipes that your kids are sure to love! From simple snacks, to full dinners, to incredible desserts.
It’s an all encompassing book that you’ll use for years to come! I truly could not decide which recipe to share today, but the easy chili mac and cheese just screamed my name. And man oh man was it awesome!
For those of you, like me, who are centered on whole foods recipes, this book is a done deal. Plus you need to read Melissa’s story, you’ll get chills. Like our story, a change in diet was life changing for her family. It’s so amazing what an impact it has and I am so happy for her!
After I am done shoving this easy chili mac and cheese into my mouth, I will try these other recipes:
- Veggie Enchilada Soup (I mean, two of my faves in one bowl? WHAT?!)
- Sweet Potato Pancakes (YES please!)
- Apricot Almond Energy Bites (I want a constant supply of these. Thanks.)
- Cucumber Dill Hummus (Dill is life.)
- Mini Blueberry Cheesecakes (Cheesecakes are also life.)
Vegans don’t need to go without mac and cheese! This chili version is comforting and cheesy without using any dairy. It’s super-easy to make and can be done in the slow cooker while you’re not even home.
- 4 cups water
- 3 cups diced tomatoes (or one 28-ounce 794 g] [can diced tomatoes, drained)
- 2 cups cooked pinto beans (or one 15-ounce 425 g] [can pinto beans, drained and rinsed)
- 2 cups diced yellow onion
- 1 cup cooked green lentils
- 1½ teaspoons chili powder
- 1 teaspoon minced garlic or 1 garlic clove, minced
- 1 teaspoon salt or to taste
- ½ teaspoon smoked paprika plus extra for garnish, optional
- 2 cups uncooked brown rice elbow macaroni
- 2 cups Macadamia Nut Cheese Sauce (page 171)
- Chopped green onion for garnish optional
- 2 cups 270 g raw macadamia nuts, soaked in water overnight (see Note)
- 2 cups 480 ml water
- 1 cup 60 g nutritional yeast
- 1 teaspoon salt or to taste
- ½ teaspoon garlic powder
- Combine all the ingredients except the macaroni and the Macadamia Nut Cheese Sauce in a large slow cooker. Cover, turn it on high, and cook for 3½ hours.
- Meanwhile, make cheese sauce. Drain and rinse the nuts. Add them to a high-power blender with the rest of the ingredients. Blend until smooth.
- Add the macaroni and cook for 15 to 20 minutes, or until the pasta is done.
- Pour in the cheese sauce and stir well.
- Garnish with more paprika and chopped green onions, if desired, and serve immediately or refrigerate for later. This will keep in the fridge for at least a week. It can also be frozen for up to 6 months.
- If you want some extra heat in this recipe, you can add ½ teaspoon cayenne or even some diced chile peppers.
- If you forget to soak the nuts for the cheese sauce overnight, you can boil them for 30 minutes to soften.
- This cheese sauce will last a couple weeks in the fridge. I store mine in a large mason jar. You can also freeze the sauce for up to 3 months.
- Credit line: Recipe from Easy. Whole. Vegan.: 100 Flavor-Packed, No-Stress Recipes for Busy Families © Melissa King, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com