Cheesy Chili Mac
1 tablespoon olive oil
1 medium onion, chopped
1+ tablespoons chili powder (I use 1 tablespoon mole chili powder and 1/2 tablespoon ground ancho chili)
1 teaspoon salt
1/2 teaspoon ground black pepper
2 to 3 cloves garlic, minced
1 (1-pound) bag or tube of 'beef crumbles
1 tablespoon tomato paste
15 ounce can of diced tomatoes, drain and save 1/4 cup juice
1 green pepper, chopped
1 jalapeno, diced (optional)
1-1/4 cups water
1/2 cup flour
1/2 cup nutritional yeast
1+ teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
3 tablespoons vegan margarine (optional; I use Earth Balance)
1 large squirt dijon mustard
3/4 (16-ounce) box macaroni, prepared according to package directions
fresh tomato, chopped
1. The 'Meat' Part (hint - while the meat part is sautéing, prepare the cheese sauce): To a deep nonstick pan over medium-high heat, add and heat olive oil. Add onion and at least 1 tablespoon chili powder; sauté for 5 minutes until onions are soft. Stir in garlic; sauté 1 minute. Stir in meaty crumbles; sauté 5 minutes. Stir in tomato paste, then add diced tomatoes and saved juice, green pepper, and jalepeno; simmer on medium-low heat.
2. Cheese Sauce: In a sauce pan over medium heat, combine water, flour, nutritional yeast, chili powder, garlic powder, onion powder, and salt; cook for 5 minutes, whisking as needed to prevent clumping. After sauce has thickened, stir in the margarine and mustard. Taste sauce and adjust seasonings as needed.
3. Mix the macaroni into the pot with the meaty mixture. Add cheese sauce (add in parts just in case you don’t want to add all of it). Adjust seasonings to taste.
4. Add fresh chopped tomatoes just before serving.
Source of recipe: The basic sauce recipe is from here: http://vegweb.com/index.php?topic=5980.0 although I definitely modified it, and the rest of it is my own recipe.