6 Best Vegan Chilli Mac And Cheese Recipes For Your Kids

6 Best Vegan Chilli Mac And Cheese Recipes For Your Kids

I am excited to share these 6 best vegan chilli mac and cheese recipes with you. I hope you and your kids will enjoy them as much as we do.

When we were kids, we often had mac and cheese for dinner. After becoming vegan, I missed this delicious comfort food, especially on a cool Fall or Winter night.

They are perfect for your kids, family and guests, and they will make you feel so good that you want to share them with your friends.

These vegan chilli mac and cheese recipes taste excellent for meat-eating and vegan guests.

What Is Vegan Chilli Mac And Cheese?

The Vegan chilli mac and cheese is the best comfort food ever. It's warm and flavourful, with elbow pasta, black beans, kidney beans, onion, garlic, bell pepper, and spices cooked in a flavourful broth and vegan shredded cheese.

So delicious and satisfying. On top of it, they are all plant-based and, therefore, healthier than meat and dairy-containing food.

Best Vegan Chilli Mac & Cheese Recipes

1. Amazing One-Pot Vegan Chilli Mac And Cheese

A protein-packed chilli meets pasta in this One-Pot Vegan Chilli Mac And Cheese! Easy and quickly made with simple ingredients, this perfect, hearty, weeknight-friendly, and budget-friendly dinner! Easy to make gluten-free, soy-free, and oil-free.

Prep time: 15-20 minutes | Cook time: 30 minutes | Total time: 45-50 minutes | Servings: 6

Ingredients

• Olive oil: 1 tablespoon
• Yellow onion: 1 medium, diced
• Garlic: 6 cloves, finely chopped
• Cremini mushrooms: 8 oz (227g), chopped
• Tempeh: 1- 8-oz (227g) block, grated or crumbled
• Chilli powder: 1 tablespoon
• Smoked paprika: 1 teaspoon
• Dried oregano: 1 teaspoon
• Cumin: 2 teaspoons
• Cayenne pepper: ½ teaspoon (optional)
• Kosher salt: 1½ teaspoon, plus more to taste
• Vegetable broth: 4 cups (946 mL)
• Pinto, kidney or black beans: 1- 15-oz (440g) can, drained and rinsed
• Crushed tomatoes: 1- 28-oz (790g) can
• Tomato paste: 2 tablespoons
• Sweet corn: 1- 15-oz (430g) can, drained and rinsed
• Elbow or cavatappi pasta: 10 ounces (280g) (we use gluten-free pasta)
• Agave nectar: 2-3 teaspoons (substitutes: maple syrup, coconut sugar, or brown sugar)

Toppings (Optional)

• Vegan cheese: 1 cup, shredded
• Fresh cilantro: ½ cup, chopped (we sometimes use parsley or basil instead)
• Scallions: ¼ cup, sliced
• Red onions: ¼ cup, diced

Method

1. Heat 1 tablespoon oil (or ⅓ cup water) in a Dutch oven (or a large nonstick soup pot) over medium heat. Add the onions to the simmering water (or the hot oil) and cook for 2 minutes, sprinkling with a bit of salt.
2. After adding the garlic, mushrooms, and crumbled tempeh, cook for another 5 minutes. Combine the chilli powder, paprika, oregano, cumin, cayenne pepper, and salt in a large mixing bowl. Stir the spices into the vegetables and cook for 1 minute or until aromatic.
3. To deglaze the pan, pour the vegetable broth and scrape away any browned bits from the bottom.
4. Combine the beans, crushed tomatoes, tomato paste, corn, and pasta in a large mixing bowl. Stir everything together thoroughly to blend.
5. Bring the mac and cheese mixture to a boil, then reduce to low heat and keep it at a low simmer. Cook the vegan mixture for 15 to 20 minutes until the pasta is al dente.
6. Season with salt and pepper to taste, then add the agave syrup or other sweetener. Re-taste for spices and make any necessary adjustments.
7. If using vegan cheese, cover the entire top of the chilli mac and cheese with it. Allow for a few minutes of warming under the cover. Allow at least 15 minutes for the chilli mac to rest before serving. Garnish with fresh chopped cilantro and any other desired toppings.

2. Instant Pot Vegan Chilli Mac And Cheese

This Instant Pot Vegan Chilli Mac ‘n' Cheese is the best one-pot comfort dish. It is warming and flavourful, with elbow pasta, kidney beans, onion, garlic, bell pepper, and spices cooked in a flavourful broth, finished with vegan shredded cheese. So hearty and satisfying.

Prep time: 10-12 minutes | Cook time: 20-22 minutes | Total time: 30-34 minutes | Servings: 6

Ingredients

• Avocado or coconut oil: 2 tablespoons
• Onion: 1 small, finely chopped
• Garlic: 3 cloves, minced
• Red bell pepper: ½ medium, chopped
• Vegan crumbles: ½ cup (optional)
• Chilli powder: 1 teaspoon (or ¼-½ teaspoon cayenne pepper)
• Cumin: 1 teaspoon
• Paprika: 1 teaspoon
• Smoked paprika: ½ teaspoon
• Dried oregano: ½ teaspoon (or fresh oregano: ¼ cup, chopped)
• Sea salt: 1½ teaspoons
• Diced tomatoes: 1-15 oz can
• Tomato paste: 2 tablespoons
• Kidney beans: 1-15 oz can
• Elbow macaroni: 1-8 oz package
• Vegetable broth: 2 cups
• Shredded vegan cheese: 1 cup (optional)

Method

1. Set the Instant Pot to ‘Sauté' mode. Heat the avocado or coconut oil, add the finely chopped onions, and cook them until tender. Cook until the garlic and bell pepper are aromatic. Three minutes later, add vegan crumbles and stir till golden brown.
2. Stir in the cumin, chilli, paprika (including smoked paprika), oregano, and salt until aromatic. Combine the tomatoes, tomato paste, kidney beans, elbow pasta, and vegetable broth in a large mixing bowl.
3. Select the offsetting, cover the Instant Pot, turn the valve to the sealing position, select Manual Settings and set the pressure to high for 4 minutes.
4. When the food is cooked, release the pressure quickly according to the manufacturer's instructions. Usually, I cover the valve with a damp kitchen cloth.
5. Remove the lid when pressure is released and toss in vegan shredded cheese before serving.

3. The Best Vegan Chilli Mac and Cheese!

This hearty, vegan, cheesy chilli mac is a total comfort food delight! It is easy to make and can be prepared and cooked beforehand. You won't even know it is vegan!!

Prep time: 7-10 minutes | Cook time: 45 minutes | Total time: 52-55 minutes | Servings: 8 cups

Ingredients For The Tofu Crumbles

• Nutritional yeast: 2 tablespoons
• Tamari: 1 tablespoon
• Olive oil: 1 tablespoon
• Extra-firm tofu: 1 12oz block, drained (no need to press it)

 Ingredients For The Chilli Mac

• Avocado oil: 1 tablespoon
• Yellow onion: 1, chopped
• Garlic: 4 cloves, minced or pressed
• Vegetable broth: 5 cups
• Diced tomatoes: 1 28oz can
• Kidney beans: 1 19oz can, drained and rinsed
• Nutritional yeast: 6 tablespoons
• White miso paste: 1½ tablespoons
• Chilli powder: 1 tablespoon
• Cumin: ½ tablespoon
• Smoked paprika: ½ teaspoon
• Elbow macaroni noodles: 8 oz (1½ cups) (we use gluten-free pasta)

 Ingredients For The Toppings (Optional)

• Vegan Mozzarella Cheese or store-bought vegan cheese of choice
• Fresh parsley: 1 cup, roughly chopped

 Method For The Tofu Crumbles

1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. Mix the nutritional yeast, tamari sauce, and 1 tablespoon olive oil in a medium glass container. Crumble the block of tofu by hand (or use a potato masher) into the bowl and add the seasoning. Mix the crumbled tofu with the seasoning and coat it.
3. Spread the tofu crumbles evenly over the baking pan. Bake for 30 – 40 minutes. Stir the tofu now and then. Watch the tofu crumble towards the end so they don't burn. You want the tofu to be golden brown. You will notice that the smaller crumbles will be darker than the larger crumbles, which is alright. It will provide a variety of textures.

 Method For The Chilli Mac

1. Heat the oil in a frying pan. Once the avocado oil is hot, add the garlic and onions and sauté them until translucent (about 5 minutes).
2. Add the vegetable broth, kidney beans, tomatoes, nutritional yeast, miso paste, chilli powder, smoked paprika, and cumin. Bring the mac and cheese mixture to a simmer and cook for 15 minutes, stirring it occasionally.
3. Add the elbow noodles and stir for another 8 minutes so the pasta doesn't stick to the bottom.
4. Finally, add the prepared tofu and cook for about 5 more minutes until the elbow pasta is al dente.
5. As soon as the elbow macaroni is al dente, remove the pot from the heat so they don't get overcooked.
6. If the chilli mac and cheese is a bit watery, just let it rest and let the elbow macaroni and the tofu absorb the extra broth.
7. If the chilli mac is too dry, add a water or vegetable broth splash to reach the desired consistency.
8. Serve hot with dollops of vegan mozzarella cheese and a sprinkle of freshly chopped parsley.

4. Vegan Green Chilli Mac And Cheese

10-ingredient, 30-minute vegan mac n cheese infused with green chilli and topped with crispy baked crushed tortilla chips!

Prep time: 8-10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 4

Ingredients

• Large macaroni shells: 10 oz (we use gluten-free pasta)
• White onion: ½ medium, diced
• Garlic: 3-4 cloves, minced
• Raw cashews: 1 cup (soaked for 4-6 hours or overnight, then drained)
• Vegetable broth: 1½ cups
• Potato starch: 1 tablespoon
• Cumin: ½ teaspoon
• Chilli powder: ¾ teaspoon
• Nutritional yeast: 2 tablespoons
• Diced green chillies: 1 4-ounce can (scoop half into the sauce, reserve half for the finished mac n cheese)
• Tortilla chips: 1 cup (optional)

 Ingredients For Serving

• Fresh cilantro or parsley: ½ cup, chopped

Method

1. If you are topping your vegan mac and cheese with tortilla chips, crush them into fine crumbs and add them to a baking pan lined with parchment paper or foil. Add a few drops of avocado oil, sprinkle with salt and stir. Then bake in a 350°F (176°C) oven for 10 minutes or until golden brown.
2. Boil macaroni according to the package's instructions.
3. Over medium-low heat, sauté the onion and garlic in avocado oil in a skillet. Season with pepper and salt, stir and cook until soft and fragrant (about 7 minutes). Set aside.
4. Add the onions and the garlic to a blender with the other ingredients, including half of the green chillies. (omitting the tortilla chips). Blend until they are smooth, using the “liquify” setting (if you have it) to get it smooth. Otherwise, blend for up to a minute, scraping down sides as necessary, until smooth and creamy.
5. Drain the noodles, set them aside, and cover them with a towel. Then, in the same pot, you boil the noodles, add the cashew cheese and cook on low, frequently stirring, until slightly thickened.
6. Add the macaroni noodles to the cheese and the remaining green chillies and stir. Serve the mac and cheese immediately, topping them with crushed toasted tortilla chips and cilantro (optional).

5. Vegan Mac & Cheese With A Zesty 2-Bean Chilli

Get ready for this ultimate vegan comfort food meal! It's made with zesty two-bean chilli and delicious macaroni in a creamy, dairy-free cheesy sauce. The best part is that this cozy dinner can be on the table in 30 minutes!

Prep time: 10-12 minutes | Cook time: 20-22 minutes | Total time: 30-34 minutes | Servings: 6

Ingredients

• Gluten-free elbow macaroni: 8 oz
• Avocado oil: 2 tablespoons (or high-heat oil of your choice)
• Onion: 1 medium, diced
• Red bell pepper: 1 medium, diced
• Garlic: 3 cloves, minced
• Gluten-free all-purpose flour: 3 tablespoons
• Full-fat coconut milk: 1 cup (from a can)
• Fire-roasted tomatoes: 1- 14 oz (400 g) can
• Black beans: 1- 14 oz (400 g) can, drained and rinsed
• Kidney beans: 1- 14 oz (400 g) can, drained and rinsed
• Nutritional yeast: ¼ cup
• Chilli powder: 1½ tablespoon
• Ground cumin: 1½ tablespoon
• Sriracha: 2 tablespoons
• Sea salt: ½ teaspoon or to taste
• Fresh chives, chopped for serving (optional)

Method

1. Cook the elbow macaroni per the package's instructions until they are al-dente.
2. Drain the gluten-free elbow macaroni into a colander, return them to the pot, and toss them with a dash of vegan butter or oil.
3. While the pasta cooks, coat the bottom of a large pan with 2 tablespoons of avocado oil and place it on medium heat.
4. Once the avocado oil is hot, add the pepper and the onions and cook them, frequently stirring. You want the onions to become translucent and soft and the pepper tender (about 5 minutes).
5. Add the garlic and the flour. Cook the mixture, frequently stirring (about 2 minutes).
6. Add the coconut milk, tomatoes, black beans, kidney beans, nutritional yeast, chilli powder, cumin, and hot sauce.
7. Increase the heat and bring the vegan chilli mac and cheese liquid to a low boil.
8. Lower the heat and allow the vegan chilli mixture to simmer until the sauce is thick and creamy (about 10 minutes).
9. Remove the pot from the heat with the vegan chilli mixture and stir in the pasta. Season with salt, and add more hot sauce if you like.
10. Divide into bowls and top with chives. Serve.

6. Vegan Chilli Mac And Cheese Casserole

This classic chilli mac and cheese is made with all plant-based ingredients.

Prep time: 15-20 minutes | Cook time: 30 minutes | Total time: 45-50 minutes | Servings: 4

 Ingredients

• Elbow pasta: 8 oz
• Vegan ground beef: ½ pound
• Yellow onion: ½ cup, chopped
• Green bell pepper: 1 small, chopped
• Vegan taco seasoning: 3 tablespoons
• Tomato soup: 1- 10.75 oz can
• Diced tomatoes: 1- 14½ oz can, drained
• Green chillis: 1- 4 oz can
• Vegan cheddar cheese: ½ cup, shredded
• Tortilla chips: ½ cup, crushed
• Scallions: ¼ cup, sliced

Method

1. Preheat the oven to 350°F (180°C).
2. Prepare the pasta according to the package directions. Drain and set aside.
3. Over medium-high heat, crumble the ground beef substitute and add the onion and peppers to a large, deep skillet. Cook, stirring, until heated through and onions and peppers are soft.
4. Add the taco seasoning and ⅓ cup of water. Stir to coat. Continue cooking until the water is absorbed.
5. Stir in the tomatoes, tomato soup and green chillis. Stir in the elbow macaroni.
6. Add the entire mixture to a prepared 11″ x 7″ baking sheet.
7. Top with cheese and crumbled tortilla chips. Bake uncovered for 30 minutes.
8. Sprinkle with green onions and serve warm.

Conclusion

The chilli mac and cheese is easy to make and perfect for vegans. You can also serve it as is or top it with your favourite sauce. The ingredients are quickly and readily available in any grocery store!

There is a simple way to make this dish—and that is by using vegetable broth! With just a little salt, pepper, onions and chillis, you will have a delicious vegan chilli mac and cheese dish that is perfect for any time you want.

I trust you enjoyed this article about the 6 Best Vegan Chili Mac And Cheese Recipes For Your Kids. Please stay tuned for more blog posts soon. Take care!

JeannetteZ

 

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Ideas? Thoughts? Questions? I would love to hear from you. Please leave me your questions, experiences, and remarks about this article on the 6 Best Vegan Chilli Mac And Cheese Recipes For Your Kids in the comments section below. You can also reach me by email at Jeannette@LivingTheVeganLifestyle.org.

 

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