UPDATE: The giveaway winner is Paula Leach! Congratulations, Paula, I’ll be in touch to get your address.
One of my very favorite things, pre- and post-vegan, has always been mac & cheese. From the stuff in the blue box that I made for myself when I was a kid to my mother’s 3-cheese baked version, I just loved it. And I still do 🙂 – thus the chorizo mac & cheese pizza and the buffalo chicken mac & cheese stuffed red peppers. Any way I can eat it is my favorite.
That’s why I was so happy to get a review copy of Robin Robertson’s new cookbook Vegan Mac & Cheese. It has 50 vegan mac & cheese recipes that all look incredible, from the Creamy Curry Mac to the Mac and Thai, the Mac & Cheese waffles (!), to the one-serving Cheesy Mac Mug (when you want a one-serving late night snack). If you love it, you will love this cookbook!
Today I’m sharing the recipe for Chili Mac and giving away a copy of the cookbook to one lucky winner! Just leave a comment telling me your favorite kind of mac & cheese. Entries will be taken until midnight Pacific Time on Sunday, Nov. 17. I’ll announce the winner on this post on Monday, Nov. 18.
This is a great way to use up leftover chili. If you don’t have any on hand, this recipe includes a quick chili that can be ready in minutes.
Vegan Mac & Cheese by Robin Robertson © 2019 Quarto Publishing Group USA Inc.
- 3 cups (594 g) cooked lentils or (516 g) black beans, or 2 (15.5-ounce, or 425 g) cans, rinsed and drained
- 11/2 cups (390 g) tomato salsa (hot or mild)
- 3 tablespoons (48 g) Barbecue Sauce (page 101), or store-bought
- 2 to 3 teaspoons (5 to 8 g) chili powder, plus more as needed
- Salt, to taste
- Ground black pepper, to taste
- 3 cups (720 ml) plain unsweetened nondairy milk
- 11/4 cups (175 g) unsalted raw cashews, soaked in boiling water for 30 minutes and drained
- 1/3 cup (20 g) nutritional yeast
- 2 tablespoons (30 ml) fresh lemon juice
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground turmeric
- 16 ounces (454 g) elbow macaroni, or other small pasta
- Nonstick cooking spray, for preparing the baking dish
- 3/4 cup (47 g) crushed tortilla chips, or corn chips
- 1 ripe Haas avocado, peeled, pitted, and diced
- To make the chili: In a saucepan over medium heat, combine all the chili ingredients. Cover the pan and cook, stirring occasionally, until heated through and the flavors are well blended, about 5 minutes. Add as much water as needed to create a sauce-like consistency and prevent the chili from sticking to the bottom of the pan. Reduce the heat to low and simmer, stirring frequently, until heated through and any raw taste from the chili powder is cooked off, about 15 minutes.
- To make the sauce: In a high-speed blender, combine all the sauce ingredients. Blend until very smooth and creamy. Set aside.
- To make the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Drain the pasta and return to the pot.
- Pour the sauce over the pasta and toss to combine.
- Preheat the oven to 350°F (180°C). Lightly coat a 9 × 13-inch (23 × 33 cm) baking dish with cooking spray.
- Spread the pasta mixture into the prepared baking dish. Spread the chili evenly on top of the pasta.
- To finish: Sprinkle the tortilla chips on top of the chili. Bake for 20 minutes until hot. Serve topped with the avocado.
Makes 4 to 6 servings