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Ace Blender - Chickpea Curry Soup
Taco Mac ’n Cheese
| By : |
My vegan husband sometimes misses meat, but not enough to eat it. So we occasionally work vegan meats into our meals—soy curls being the number one choice. Now the maker of those curls, Butler Foods, has taco crumbles made from whole, non-GMO, organic soy beans. If you can’t find them, no worries. Use your favorite spicy meatless crumbles from the frozen foods section (and omit the 1/2 cup water), or use TVP and add your favorite spices for tacos!.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
4 servings
|
Ingredients
- 1/2 cup vegan taco crumbles or TVP with added taco seasoning
- 1/2 cup warm water
- 1 teaspoon canola oil organic
- 1 teaspoon garlic minced
- 1 onion diced
- 1 green pepper diced
- 1 1/2 cups quinoa elbow macaroni
- 14 ounces fire-roasted tomatoes with chipotle peppers 1 can
- 1 1/2 cups vegetable broth
- 1/4 cup nutritional yeast
- 1/4 cup crumbled vegan mozzarella
- fresh cilantro for garnish, optional
Ingredients
|
Instructions
- Rehydrate the taco crumbles: Place the crumbles (or TVP) in a medium bowl and pour the warm water over them. Stir to be sure all crumbles are in the water.
- Heat the oil in an uncovered Instant Pot or multicooker on the saute function (normal heat). Add the garlic and onion, and saute for 2 or 3 minutes. Add the green pepper and saute for a few minutes longer. Add the rehydrated taco crumbles, macaroni, tomatoes, and vegetable broth. Cover, move the steam release handle to sealing, select manual, toggle the pressure button to low pressure, and set for 4 minutes. Use a quick release once done.
- Remove the lid and then simmer (use the saute function, adjusting to less heat). Stir in the nutritional yeast and vegan mozzarella. Prop the lid over the pot (do not seal or lock into place) and simmer for about 3 minutes, stirring frequently to avoid sticking.
- Serve with chopped fresh cilantro (if using).
Recipe Notes
JL Fields is the founder and culinary director of the Colorado Springs Vegan Cookign Academy. She is a vegan lifestyle coach and educator, Food for Life instructor, chef instructor at the University of New Mexico-Taos, personal chef and a corporate consultant. She is the author of many successful cookbooks, including “Vegan Pressure Cooking, Delicious beans, Grains and One-Pot Meals in Minutes”, co creator of “The Real World Vegan Meal Plan”, producer and host of the radio show Easy Vegan, and writes the monthly vegan dining review for the Colorado Springs Gazette.
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Looks delicious
Easy to prepare. Hubby loved it but id add a little less liquid next time as I thought it was too runny. If you let it sit a bit, some of that absorbed.
I am going to have to make thia for my grandkids!! Maybe even tonight!
I tweeed the recipe a bit- added extra of everything- especially cheese lol- its spicy but delicious
Family loved it! I cooked it for 12 minutes though because 4 was not enough time. I also added turkey!
Overall, it was fabulous!