• Payton Pinsky

Vegan Chili Mac and Cheese | Vegan Crock Pot Recipe

If you can't tell by now, I LOVE my crock pot. Sunday's are the perfect day to prep a big meal to enjoy throughout the week. Plus leftovers can almost always be frozen. This dish is so simple, delicious, and filling. The perfect dish to feed a crowd. Let's get cooking!

Ingredients: 2 16oz Cans Diced Tomatoes (with juice)

2 Cups Vegetable Broth

1 Can Kidney Beans

1 Can Pinto Beans

1 Box Whole Wheat or Gluten Free Elbow Noodles

1 Package Vegan Cheddar Cheez (I used Daiya Brand)

1 Large Red or Green Pepper

1 Medium Yellow Onion


Nutritional Yeast

Chili Powder

Garlic Salt


Taco Seasoning

  1. Dice your onion and pepper. Add all ingredients to the crock pot EXCEPT for your noddles, cheez, and nutritional yeast.

  2. Cook on LOW for 6-8 hours, or HIGH for 2-4.

  3. In the last little bit of cooking, add in your noodles and crank to HIGH (if not already). Cook until noodles absorb all the liquid, about 15 minutes.

  4. Add in your vegan cheez and nutritional yeast. Cover and let melt (about 5 minutes).

  5. Mix together so everything is evenly coated in cheez. Enjoy!

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