So I admit we’ve been posting versions of this “recipe” for weeks on Instagram.
We were pretty excited when their vegan mac and cheese came out and couldn’t wait to tinker around with it. We’ve played around with vegan bacon mac and cheese wraps using Upton’s Bacon Seitan and made fried mac and cheese balls too. But for all those experimental mac and cheese dinners – this easy and fast lunch has remained our favorite. We’re nearing the end of the editing process for our next book and now have a little Shannon to care for so having a go-to lunchtime life hack has made all the difference in our days around here.
Every time we post a picture of it – we get a least a dozen emails asking for the “recipe” so we’d thought it was time to share the wealth. To call this a “recipe” makes me feel weird – because it’s so freaking easy. It’s more a short cut to awesome-ness. For all of you who are like – I would like a real recipe please… we’re going to post again tomorrow. I KNOW. SO MANY POSTS THIS WEEK!
The Super Simple Chipotle Roasted Red Pepper & Black Bean Vegan Mac & Cheese Hack
1 package instant vegan mac and cheese, we recommend using Earth Balance’s new vegan cheddar flavor
2 large roasted red peppers in oil
1 small chipotle pepper in abode sauce
2 tablespoons raw pumpkin seeds
1 small clove garlic, minced
1 14oz can black beans, drained and rinsed
1/2 teaspoon cumin
2 teaspoons Bragg’s Liquid Amino Acids
Dash of liquid smoke
2 tablespoons fresh parsley or cilantro, diced
Boil pasta from mac and cheese product per instructions on package. In a food processor or blender, puree your red peppers, chipotle pepper, pumpkin seeds and garlic.
Once your pasta is cooked, drain and toss back into the warm pot they were boil in. With a large spoon or rubber tipped spatula, mix in your mac and cheese flavor packet, red pepper puree, black beans, cumin, Bragg’s, liquid smoke and parsley.
A photo posted by Annie Shannon (@meettheshannons) on
You’re done! Enjoy!