Entrees, Vegan Food
September 25, 2019
This Chilli Cheese Pasta is comforting, filling and totally vegan! You can easily switch up the beans, veggies and pasta shapes so you’ll never get bored with this super easy one-pot recipe.
PS: If you’re looking for other delicious pasta recipes, check out
my cookbook! Print
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All the fibre, protein and flavour of chilli mixed with the comfort food feel of pasta. The best of both worlds!
1 tbsp oil
2 cloves of garlic, minced
1 onion, finely chopped
1 red bell pepper, chopped
2 tsp dried coriander
2 tbsp chili powder
28 oz can crushed canned tomatoes
1 cup vegan soy ground beef
14 oz can lentils, red kidney beans or other desired beans, drained
1– 1/2 cups vegan beef broth or veggie broth
250 g dry macaroni pasta
Salt and pepper to taste
2 cups shredded vegan cheese
Heat oil in a large pot over medium/high heat. Add garlic and onion, cook for 1 minute. Add the bell pepper and cook until onion is translucent.
Add spices, tomatoes,vegan beef, beans, lentils, broth and macaroni. Stir, bring to simmer, cover and cook for 10 – 12 minutes or until the macaroni is cooked.
Stir in half of the cheese shreds. Adjust salt and pepper to taste. Top with remaining cheese, put the lid back on and let cheese melt.
Prep Time: 5 mins Cook Time: 15 mins
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