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

Gardein Skillet Meals Review(Video)

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When I started my vegan journey back in 2010, I didn’t cook from scratch much, so I wasn’t sure how to put a vegan meal together for the fam.

I appreciate brands like Gardein, because they make super convenient options for folks who don’t cook or those who don’t feel like cooking.

I’m all for making this journey simple, delicious, long-term, and fun!

When I heard released Gardein’s four flavors of skillet meals, I had to review it on my YouTube channel.

Check out the full video below...

**The actual review starts at 1:32**

I tested out all four flavors after picking them up at Target & Harris Teeter.

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The current options: Chick’n & Fried Rice, Chick’n Florentino, Italian Style Rigatoni n’ Saus’ageChick’n & Fiesta

Cost: $7.50 at Target & $7.99 at Harris Teeter

Overall thoughts: The package says it serves two but the serving size seems much smaller than that. I love that each skillet only takes about 10 minutes to make.

Is there a favorite one? I enjoyed the Chick’n & Fried Rice the most.

Will I buy it again? Probably not. Even though I wasn’t the biggest fan of the skillet meals, I’m excited this option is available. Plus, since it’s a new concept for Gardein, I know they will improve it like so many of their other products.

Visit gardein.com to see where you can pick up these vegan skillet meals near you. 

Have you tried the Gardein skillet meals yet? What did you think?

FTC: Not sponsored -- I spent my own coins and this is my honest review.

Fire-Roasted Chickpeas & Rice Recipe(VIDEO)

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I don't know about you, but I live for quick and easy meals on busy days.

Hell, I like my meals quick and easy even when I don't have a lot going on. lol

Here's a quick lunch recipe with chickpeas, fire-roasted tomatoes, garlic, coconut milk, cumin, salt & pepper...and served with rice & (you can garnish with cilantro).

This meal took under 30 mins and the flavor is amazing!

Get the measurements and full video below...

Fire-Roasted Tomatoes and Chickpeas

by Brown Vegan

Prep Time: 5

Cook Time: 20

Keywords: vegan vegetarian

Ingredients (serves 4)

  • 1 teaspoon oil or vegetable broth to saute
  • (3) garlic cloves, minced
  • (2) 15 oz can of fire-roasted tomatoes (drain the juice)
  • 1 teaspoon cumin
  • (2) 15 oz cans of chickpeas, drained & rinsed
  • (1) 15 oz can coconut milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • To serve: rice & cilantro

Instructions

In a large rimmed skillet, saute garlic for 10 seconds on med-lo heat.

Add in tomatoes (drain the juice) and cook for 5 minutes on medium heat.

Mix in cumin and chickpeas.

Cover and cook for 7 minutes, stirring occasionally.

Shake the coconut milk can before opening.

Stir in coconut milk, salt, and black pepper.

Reduce heat and cook for another 5 minutes.

Adjust seasoning, if necessary.

The sauce should thicken as you allow it to sit (about 5 mins).

Serve with rice and garnish with fresh cilantro.

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Good Morning Washington Interview | Brown Vegan

I did something incredibly uncomfortable this week!

I went on Good Morning Washington and did not one, but two segments on how to go vegan.

Even though I was stressed the hell out leading up to these interviews (I only had about four days notice), I think they came out pretty good. This was my first time on TV!

I had to take my nerves out of the equation and instead focus on what I can do to get more people to eat plant-based meals. 

It was all about the vegan love!

Check out both segments in the vid below...

In the first segment, I went over some tips on how to go vegan (not in this order, but here are the talking points I gave the producer):

  • Get clear on WHY you want to go vegan -- health, protest factory farming, protect the planet, etc.
  • Make the decision that this is the lifestyle for you -- You will always flip back and forth or make excuses about why you can't do it.
  • Explore your grocery store in a new way -- Try to spend the majority of your time in the produce department and shop the perimeter.
  • Always make sure you have a plan -- what will you eat at home/work and how you will handle eating out.
  • Always focus on what you CAN eat and not what you CAN'T eat -- There's so much variety as a vegan.
  • Get support -- use social media & YouTube for recipes and tips and/or have a friend/family member join you.
  • Be gentle with yourself - Understand this is a process and will take time to get used to grocery shopping, meal planning & cooking in this new & exciting way.

In the second segment we did a quick food demo:

Vegan fried chicken recipe

Vegan macaroni and cheese recipe

Kale salad recipe

Resources mentioned:

My podcast

Vegan Starter Kit

 

I'm so thankful and excited to continue to do this work!