I found a recipe for vegan chili mac and with a little tweaking it has become my favorite vegan meal!
Vegan Chili Mac
1 medium green pepper, chopped
1 medium onion, chopped
3 cloves garlic (or can use garlic seasoning)
8 ounces elbow macaroni
2 cups water
1 can of corn (or 1 1/2 cups if frozen)
1 can (14.5 ounces) of crushed tomatoes
1/2 cup ketchup
2 cans (16 ounces) chili beans (I buy the beans that are already prepared with the chili seasoning)
3/4 cup TVP** (optional)
1 tsp salt
1. Saute onion and green pepper using water or vegetable broth (I try to avoid olive oil, but use it if you like). Cook onions until limp then add garlic and cook for one more minute.
2. Add noodles, water, corn, tomatoes, ketchup, chili beans, TVP and salt. Bring to a boil then reduce heat and continue to cook for 15-20 minutes (until noodles are tender).
I wish I had a more appetizing photo. Just trust me on this one….it’s REALLY good. 🙂
**Textured vegetable protein (TVP) is dry, soy flour product. It looks like stuffing and you can find it in the bulk bins at Whole Foods and maybe at your local natural foods store. It gives foods a “meaty” texture and like tofu it tends to soak up the flavor of whatever it is in. The great thing about TVP is it has as much protein as meat for less cholesterol, fat, calories and dollars! I find it at the local health food store.
I would not recommend TVP if you are going to freeze a portion of this meal. The TVP took on a weird consistency when reheated.