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

From Forks Over Knives – The Cookbook

southwestern vegan mac and cheese

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

  1. Preheat the oven to 350° F.
  2. 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.
  3. 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.
  4. Spoon the mixture into a 9 × 13-inch baking dish and bake for 30 minutes, or until bubbly.
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mar yvette6 months ago
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As a vegan latina I can get on board with this!

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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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