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:
Wegmans store brand (used in the video)
Vegan shredded cheese brand options:
Field Roast chao slices (featured in the video)
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)
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