One Pot Chili Mac & Cheese Recipe Family-Friendly (VIDEO)

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The older my kids get, the more I have to work to keep them interested in eating vegan meals at home.

You know how teenagers can be!

I was happy to get Elijah’s input on this recipe and made several adjustments based on his suggestions.

This recipe is simple, delicious, filling and takes less than 40 minutes to put together.

I usually serve it with salad and garlic bread, so there’s enough for leftovers the next day.

Check out the full video tutorial here…

Vegan crumble brand options:

Beyond Meat crumbles

Gardein crumbles

Wegmans store brand (used in the video)

Vegan shredded cheese brand options:

Field Roast chao slices (featured in the video)

Follow Your Heart Gourmet Shreds

So Delicious Dairy-Free Shreds

Daiya

Ingredients:

  • 1 tablespoon oil (olive or grapeseed)

  • 3 garlic cloves, minced

  • 1 medium onion, diced

  • 28 oz can diced tomatoes

  • 2 teaspoons chili powder

  • 2 teaspoons cumin

  • 1 teaspoon basil

  • 1/4 teaspoon cayenne

  • 1/2 teaspoon black pepper

  • 2 teaspoons salt

  • 15 oz can of kidney beans, drained and rinsed

  • 4 cups vegetable broth

  • 1 lb elbows pasta

  • 10 oz vegan beef crumbles (Beyond Meat & Gardein are options)

  • 1 1/2 cups vegan cheese, divided

  • 1 tablespoon chopped parsley, to garnish (optional)

Instructions:

  • In a large skillet or dutch oven, heat oil and saute onion and garlic for about 6 minutes on medium heat.

  • Mix in diced tomatoes, chili powder, cumin, basil, cayenne, black pepper, and salt and simmer for about 8 minutes.

  • Then add kidney beans, vegetable broth, and pasta.

  • Bring to a boil.

  • Reduce heat to low, cover with a lid and cook until pasta is done (about 13 mins), stirring occasionally.

  • Then mix in vegan beef crumbles and 1 cup of cheese and continue to warm for about 3 minutes.

  • Add the remaining cheese to the top of the dish and melt in the oven (if using a dutch oven) or replace lid until cheese melts.

  • Garnish with parsley (optional) and season to taste with salt.

Inspired by Damn Delicious’s recipe

Easy Vegan Chicken Rice and Lime Soup Recipe

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Since I decided to work on taking my podcast to the next level, I haven't had much time to make full videos on YouTube.

>> Watch the one-minute video  <<

The solution? Put short recipe videos on social media.

I'm saving sooo much time doing it this way, so I really don't know when I will be back to YouTube. lol

I’ve been making this vegan chicken rice and lime recipe for about 3 years now!

It takes about 30-minutes and is very family-friendly.
The measurements below are enough soup for 3 people. 
You can easily double the ingredients to serve up to 6 people.

 

Let me know what you think when you make it!

 

Easy Vegan Chicken Rice and Lime Soup

by Brown Vegan

Cook Time: 30

Keywords: saute vegan vegetarian

Ingredients (serves 3)

  • 1 tablespoon olive or coconut oil
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 2 stalks of celery, diced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 14.5 oz can diced tomatoes
  • 4 cups vegetable broth
  • 9 oz vegan chicken (you can find @beyondmeat brand in the frozen section at Target)
  • 1/2 juice of lime
For serving:
  • 2 avocados
  • 1/2 cup cilantro
  • Red chili flakes (if you want a little heat)
  • Cooked rice (about 4 cups)

Instructions

In a medium pot, sauté the onions and garlic for 3 minutes on medium heat, stirring occasionally.

Stir in celery, cumin, smoked paprika, oregano and salt.

Cook for 3 more minutes.

Next, add diced tomatoes and broth and bring to a boil.

Chop vegan chicken into bite-sized pieces.

Once boiling, mix in vegan chicken, cover and cook for 5 more minutes.

-The vegan chicken is already cooked, so you only need to warm for about 5 minutes.

Don’t overcook it.-

Squeeze in lime juice (about 2 teaspoons) and adjust seasoning, if necessary.

Serve soup with chopped avocado, cilantro, red chili flakes and rice.

Inspired by Laura in the Kitchen

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Recipe adapted from Laura in the Kitchen's recipe

 

Here's the one-minute recipe video...

A post shared by Monique (@brownvegan) on

Vegan Chili Recipe | Slow Cooker (Video)

 Click to watch  the video

Click to watch the video

Remember that 90s infomercial with the "Set it and Forget It" tagline?

Well that's exactly what you will do once you toss all the ingredients for this chili into a slow cooker. Gon' bout your business

I used to love the smell of chili simmering in the slow cooker when I came home from middle school back in the day. 

Chili is one of those recipes that is super easy to veganize because most of the ingredients are naturally vegan. If you prefer ground beef in yours, you can easily switch that out with a vegan version from brands like Beyond Meat and Gardein.

Also,  you can serve it with vegan cornbread, vegan cheese (Field Roast or Daiya are options), vegan sour cream and/or crackers (the regular Ritz crackers are vegan).

So go ahead - set it and forget it!

wHAT do you serve with your chili? Let me know in the comments.

Song playing while I prepped the veggies:

Ginuwine: So Anxious

Click below to watch the video.....

Chili

by Brown Vegan

Prep Time: 10

Cook Time: 6-8

Ingredients (Serves 6)

  • 1 lb kidney beans, soaked for 8 hours-then drained & rinsed
  • 1 large onion, diced
  • 1 large green bell pepper, diced
  • 4 garlic cloves, minced
  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon cayenne
  • 1/2 teaspoon salt
  • 24 oz can of diced tomatoes
  • 2 cups vegetable broth
  • 2 jalapeno peppers, diced (add seeds based on how spicy you want the chili to be)
  • 1 package of vegan meatless crumbles (optional)

Instructions

Add all the the ingredients into a slow cooker except for the vegan crumbles and jalapeno.

Turn on and cook for 6-8 hours or until the kidney beans are soft.

During the last 30 minutes, mix in the crumbles and jalapeno. Also, check your seasoning and add more salt, if necessary.

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Stuffed Zucchini Recipe | Delicious Vegan Lunch

I enjoy reading Merely Marie's blog.

Beautiful photography, food & style.

I just click on her site, sip my tea and have a good time reading the latest.

When I saw her pizza stuffed zucchini recipe I had to veganize it! 

I will say that I was a little nervous, since I'd never had zucchini baked like this. Plus, I didn't think the kids would eat it. 

My 3 boys really liked it! I love when I'm wrong about this type of stuff!

The zucchini is firm, the flavor is bomb and it's a simple recipe. Major plus!

Check out the deets...

Stuffed Zucchini

by Brown Vegan

Prep Time: 10 mins

Keywords: bake entree vegan

Ingredients (Serves 4)

  • 4 medium zucchini (ends chopped off, halved length-wise, and flesh cored out-save flesh for later)
  • 2 vegan sausage links, chopped in small pieces (Field Roast or Tofurky are good brands)
  • 1 tablespoon extra virgin olive oil
  • 1 small onion, chopped
  • 1 small green bell pepper, chopped
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cups marinara sauce
  • 1 cup vegan cheese of mozzarella or cheddar cheese (Daiya and Follow Your Heart are good brands)

Instructions

Preheat oven at 375º

Line a large baking sheet with aluminum foil, spoon 1/2 to 1 cup of sauce over the bottom of the pan, and lay hallowed out zucchini’s skin side down.

Over med-hi heat, add olive oil to a large skillet, then onion, bell pepper, the zucchini flesh, salt and black pepper.

Saute until onion is translucent, about 6 mins.

Then mix in the vegan sausage and remaining marinara sauce, continuing to cook for about 2 minutes.

Stuff each zucchini halve with about 2 tablespoons of the mixture.

Sprinkle on vegan cheese and bake for 20 mins.

During the last 2 mins, you may need to turn on the broiler to help melt the vegan cheese.

Enjoy!

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Let me know what you think once you try it!

Music playing while I cooked....

New Edition: If It Isn't Love