Easy Chili Mac and Cheese from Easy Whole Vegan

• Vegetarian

• Produce

  • 1 tsp Garlic
  • 1/2 tsp Garlic powder
  • 1 cup Green lentils, cooked
  • 1 Green onion
  • 2 cups Pinto beans, cooked
  • 3 cups Tomatoes
  • 2 cups Yellow onion

• Condiments

  • 2 cups Macadamia nut cheese sauce

• Pasta & Grains

  • 2 cups Brown rice elbow macaroni

• Baking & Spices

  • 1 1/2 tsp Chili powder
  • 1 cup Nutritional yeast
  • 1/2 tsp Paprika, smoked
  • 2 tsp Salt

• Nuts & Seeds

  • 2 cups Macadamia nuts, raw

• Liquids

  • 6 cups Water

Found on veggiesdontbite.com

Description

Ingredients

• 4 cups (960 ml) water
• 3 cups (540 g) diced tomatoes (or one 28-ounce [794 g] can diced tomatoes, drained)
• 2 cups (345 g) cooked pinto beans (or one 15-ounce [425 g] can pinto beans, drained and rinsed)
• 2 cups (320 g) diced yellow onion
• 1 cup (200 g) cooked green lentils
• 1½ teaspoons chili powder
• 1 teaspoon minced garlic (or 1 garlic clove, minced)
• 1 teaspoon salt (or to taste)
• ½ teaspoon smoked paprika, plus extra for garnish, optional
• 2 cups (210 g) uncooked brown rice elbow macaroni
• 2 cups (480 ml) Macadamia Nut Cheese Sauce (page 171)
• Chopped green onion for garnish, optional
• 2 cups (270 g) raw macadamia nuts, soaked in water overnight (see Note)
• 2 cups (480 ml) water
• 1 cup (60 g) nutritional yeast
• 1 teaspoon salt (or to taste)
• ½ teaspoon garlic powder

Directions

• Combine all the ingredients except the macaroni and the Macadamia Nut Cheese Sauce in a large slow cooker. Cover, turn it on high, and cook for 3½ hours.
• Meanwhile, make cheese sauce. Drain and rinse the nuts. Add them to a high-power blender with the rest of the ingredients. Blend until smooth.
• Add the macaroni and cook for 15 to 20 minutes, or until the pasta is done.
• Pour in the cheese sauce and stir well.
• Garnish with more paprika and chopped green onions, if desired, and serve immediately or refrigerate for later. This will keep in the fridge for at least a week. It can also be frozen for up to 6 months.