Southwestern Vegan Mac And Cheese

Southwestern Vegan Mac And Cheese

Feeling spicy? Cashews, tahini, and red bell pepper create a rich-tasting sauce in this vegan mac and cheese, while jalapeño pepper and chile powder pump up the heat. Macaroni and “cheese” gets a kick with corn, peppers, black beans, and spices.

INGREDIENTS 

• 1 medium yellow onion, peeled and diced
• 1 medium red bell pepper, seeded and diced
• 2 cups corn kernels (from about 3 ears)
• 1 jalapeño pepper, seeded and minced
• 2 teaspoons ground cumin
• 2 teaspoons ancho chile powder
• Salt to taste
• 1 batch No-Cheese Sauce
• 2 cups cooked black beans or one 15 ounce can, drained and rinsed
• ½ pound whole-grain elbow macaroni, cooked according to package directions, drained, and kept warm

INSTRUCTIONS

1. Preheat the oven to 350° F.
2. Place the onion and red pepper in a large saucepan and sauté over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
3. Add the corn, jalapeño pepper, cumin, and chile powder and cook for 30 seconds. Remove from the heat and season with salt. Stir in the No-Cheese Sauce, beans, and cooked macaroni.
4. Spoon the mixture into a 9 × 13-inch baking dish and bake for 30 minutes, or until bubbly.

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