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Vegan Mac and Chili-Cheese



Mac and Cheese is one of my favourite comfort foods. Nothing is better than a cozy evening binge watching with a bowl of cheesy pasta in your hands. Ironically I eat more Mac and Cheese now that I’m vegan than during my vegetarian times. Maybe it’s because this sauce is so delicous and easy. And in this Tex-Mex version I’ll probably cook it even more often.


I got the idea while eating vegan chili-cheese-fries for lunch. Some spice and vegan mince are a simple but super yummy upgrade for the cheese sauce. Kidney beans support the Tex-Mex character and deliver proteins, if they lack your favourite vegan mince (e. g. because it’s made of jackfruit like mine is).


If you prefer the classic version, just omit the mince substitute, chili and beans.



Little history lesson


When we think of Macaroni in cheese sauce today, we see the american dish before our inner eye. Apparently many believe the founding father Thomas Jefferson invented it. But that’s not true.


Pasta in a cheesy sauce originated in europe. Historians assume that an early version was cooked way back in ancient Rome. From there it made its way in kitchens all over europe.


This dish became the american classic because of James Hemings. A man, who was enslaved by Thomas Jefferson. The founding father loves France and the french cuisine. So he took Hemings with him on one of his journeys to Paris where he was clasically trained by different chefs. When Hemings returned to Virginia he also brought back a recipe for Macaroni with cheese sauce. This dish was praised at a states dinner, which Thomas Jefferson held. And this is how Mac and Cheese became a staple in american households and James Hemings one of the most acclaimed chefs of his time. Rightfully so.



 

Vegan Mac and Chili-Cheese


Serves: 4 people

Preparation time: 25 minutes


Ingredients

250 g Macaroni

75 g vegan mince

200 g diced potatoes

100 g diced carrot

20 g cup nooch

80 ml cold water

½ to 1 teaspoon salt

50 ml olive oil

½ teaspoon apple cider vinegar

1 chili, deseeded and finely chopped (optional: more to serve)

200 g kidney beans, drained


How it's done

  1. Cook Macaroni as stated an its package.

  2. Soak vegan mince according to package directions. Some need only 2 minutes, while others need up to half an hour. So better check the time on the package early. If you use vegan mince, that doesn't need to be soaked, skip this step.

  3. Boil potato and carrot cubes in a pot of water for 15 minutes. In a pressure cooker, the vegetables need only 3 minutes plus steaming time.

  4. Pour water, oil, yeast flakes, apple cider vinegar and salt into a blender and blend briefly.

  5. Once the potatoes and carrots have cooled a bit, add the cubes to the liquid in the blender and blend until everything makes a thick sauce.

  6. Heat some oil in a pan and brown the vegan mince well.

  7. Add the chili, beans and sauce to the pan and mix everything well. Simmer the chili cheese sauce in the pan for 2 to 3 minutes.

  8. Stir in macaroni and serve with more chili if desired.


 

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It’s me: Jana.

A vegan foodie with a big heart for the spooky and beautiful.

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