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Southwestern Vegan Mac and “Cheese”

Macaroni and “cheese” gets a kick with corn, peppers, black beans, and spices.

By Del Sroufe,

Ingredients

  • 1 medium yellow onion, peeled and diced
  • 1 medium red bell pepper, seeded and diced
  • 2 cups corn kernels (from about 3 ears)
  • 1 jalapeño pepper, seeded and minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ancho chile powder
  • Salt to taste
  • 1 batch No-Cheese Sauce
  • 2 cups cooked black beans or one 15 ounce can, drained and rinsed
  • ½ pound whole-grain elbow macaroni, cooked according to package directions, drained, and kept warm

Instructions

  • Preheat the oven to 350° F.
  • Place the onion and red pepper in a large saucepan and sauté over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
  • Add the corn, jalapeño pepper, cumin, and chile powder and cook for 30 seconds. Remove from the heat and season with salt. Stir in the No-Cheese Sauce, beans, and cooked macaroni.
  • Spoon the mixture into a 9 × 13-inch baking dish and bake for 30 minutes, or until bubbly.
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Comments (4)

(5 from 2 votes)

Recipe Rating

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Michael Plummer

Love forks over knives!

Hazel

Making this tonight, looking forward to eating it.

Cyndi

I cannot wait to make this!

mar yvette

As a vegan latina I can get on board with this!

About the Author

Headshot of Def Sroufe

About the Author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives - The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.
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