Level up your mac and cheese game with this vegan chili mac recipe. This soulful combination even has an interesting twist to it and the extra nutritional “oomph” to it is added… dark cocoa powder! It may sound odd, but once you’ve tried it—you’ll never look at vegan chili or even ordinary mac and cheese the same way ever again! Here’s how to get started:
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- ½ onion (chopped)
- 3x garlic cloves (minced)
- 1x jalapeño (thinly chopped)
- 1x thumb of ginger (minced)
- 1/2 bell pepper (red/green - chopped)
- 4-6x vegan sausages (chopped)
- 1 tbsp cocoa powder
- 1x canned tomatoes
- 2 tbsp tomato paste
- 1 tsp each seasoning: chili powder, oregano, paprika, chili flakes, cumin
- Salt and pepper (to taste)
- 1/2 lemon (juice)
- Cilantro (for garnish)
- 4 cups macaroni (precooked/ al dente)
- EVOO (extra virgin olive oil) - as needed
Directions
1. On a hot pan with drizzled EVOO, sauté your aromatics (onion and garlic) until charred then add cook your vegan sausages.
2. Tossing them on one side of your pan then sauté your bell peppers, jalapeno and ginger and combine everything together.
3. Add your canned tomatoes, tomato paste and seasoning and let it simmer for about 15–20 minutes.
4. Add in the cocoa powder (I used dark) and mix well.
5. Coat in your al dente macaroni pasta.
6. Squeeze in your lemon juice, salt and pepper to taste and garnish with some cilantro and enjoy!
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Photo: Bel Faustino
