The Best Vegan Chili Mac and Cheese!
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegan chili mac and cheese combining tofu, kidney beans, and cashew-based cheese sauce with warm spices. It's filling, make-ahead friendly, and tastes decadent despite being fully plant-based.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 tablespoons nutritional yeast
- 1 tablespoon soy sauce, ((gluten-free if preferred))
- 1 tablespoon olive oil
- 1 12oz block extra-firm tofu (drained (no need to press it))
- 1 yellow onion, (chopped)
- 4 garlic cloves (minced or pressed)
- 5 cups vegetable broth
- 1 28oz can diced tomato
- 1 19oz can kidney beans, (drained and rinsed)
- 6 tablespoons nutritional yeast
- 1 1/2 tablespoons white miso paste
- 1 tablespoon chilli powder
- 1/2 tablespoon cumin
- 1/2 teaspoon smoked paprika
- 8 oz uncooked elbow macaroni noodles (1 1/2 cups), ((gluten-free if preferred))
- 1 recipe Melty Strechy Gooey Vegan Nacho Cheese (or store-bought vegan cheese of choice)
- 1 handful fresh parsley (roughly chopped)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 45m
- Sodium
- 1348mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 628mg
- Calcium
- 210mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1348MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.