Saturday, March 22, 2014

Vegan Chili Mac

Spicy beefy mac.
Spring is happening. The weather is warm and pleasant. Happy birds are flying around. I have been enjoying much needed walking exercise. Hopefully, everyone has been keeping active as skies become more filled with golden sun rays. 
Chili mac, however, is a dish best served for the cold, chilly wintry evenings. It is a simple dish- making a pot of macaroni, stirring in fiber packed beans (here I used black, my favorite) and soy ground, and omitting ooey gooey cheese factor. Certainly, if one wants to add Daiya or Follow Your Heart, by all means do so. Here, nutritional yeast gets the job done and is aided by delicious flavored tomato sauce ( a tasty vegetable garden by 365 Brand).  Also, I didn't add oil because there was already oil in the sauce- gotta be a good vegan sometimes.
Pretty, savory, and fragrant, chili mac is the perfect, easy-to-make meal. So so good.....

Vegan Chili Mac Ingredients and Preparation

1 cup elbow macaroni
1 cup broccoli, steamed
1/2 cup beans (black, red, kidney, or any desired)
1/2 cup soy ground
1/2 cup tomato sauce
3 tablespoon nutritional yeast
1 teaspoon salt
1 teaspoon oregano
1 teaspoon garlic
1/2 teaspoon crushed red pepper
1/2 teaspoon chili powder
1/4 teaspoon black pepper
pinch of paprika

Prepare macaroni according to package directions.
Drain macaroni and place pan back onto the burner.

With heat set on medium high temperature, stir remaining ingredients together.
Warm for 5-7 minutes.
Dinner is bowled.
Serve with a side of iced lemon water.

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