Name: Southwestern Vegan Mac and “Cheese”
Prep time: 20 min
Cook time: 30 min
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

Prep-time: 20 minutes / Cook Time: 30 minutes
print/save recipe

Please enter your email to continue.

Email

Cancel

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

From Forks Over Knives – The Cookbook

By Del Sroufe, Jan 28, 2013

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.

tags:

kids

(2)

3 Comments

Comments (3)

(5 from 2 votes)

Add a Comment and/or Rating

Leave a Reply

Recipe Rating

Comment Reply Name* Email* Your email address will not be published. Required fields are marked *

You need to provide a comment or rating to submit

Hazel6 months ago

Making this tonight, looking forward to eating it.

Cyndi10 months ago

I cannot wait to make this!

mar yvette2 years ago

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

SAVE $200ON OUR ULTIMATE COURSE

Join our best-selling cooking course at the lowest price ever!

Save $200 Now

Try Our Top-RatedMeal Planner Free

Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Try it for free today

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.

see more from this author