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15-30 min4 servingsamerican

Taco Mac ’n Cheese

By JL Fields

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4 servings

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10 min

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Easy

Taco Mac ’n Cheese
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Recipe Details

Course: Main Dishes

Difficulty: Easy

Prep Time: 10 min

Cook Time: 10 min

Total Time: 15-30 min

Cuisine: American

Diet: Dairy Free, Plant-Based, Vegan, Vegetarian

Yield: 4 servings

Ingredients

  • 1/2 cup vegan taco crumbles
  • 1/2 cup warm water
  • 1 teaspoon canola oil
  • 1 teaspoon garlic
  • 1 onion
  • 1 green pepper
  • 1 1/2 cups quinoa elbow macaroni
  • 14 ounces fire-roasted tomatoes with chipotle peppers
  • 1 1/2 cups vegetable broth
  • 1/4 cup nutritional yeast
  • 1/4 cup crumbled vegan mozzarella
  • fresh cilantro
My vegan husband sometimes misses meat, but not enough to eat it. So we occasionally work vegan meats into our meals—soy curls being the number one choice. Now the maker of those curls, Butler Foods, has taco crumbles made from whole, non-GMO, organic soy beans. If you can’t find them, no worries. Use your favorite spicy meatless crumbles from the frozen foods section (and omit the 1/2 cup water), or use TVP and add your favorite spices for tacos!.

INSTRUCTIONS

  1. Rehydrate the taco crumbles: Place the crumbles (or TVP) in a medium bowl and pour the warm water over them. Stir to be sure all crumbles are in the water.
  2. Heat the oil in an uncovered Instant Pot or multicooker on the saute function (normal heat). Add the garlic and onion, and saute for 2 or 3 minutes. Add the green pepper and saute for a few minutes longer. Add the rehydrated taco crumbles, macaroni, tomatoes, and vegetable broth. Cover, move the steam release handle to sealing, select manual, toggle the pressure button to low pressure, and set for 4 minutes. Use a quick release once done.
  3. Remove the lid and then simmer (use the saute function, adjusting to less heat). Stir in the nutritional yeast and vegan mozzarella. Prop the lid over the pot (do not seal or lock into place) and simmer for about 3 minutes, stirring frequently to avoid sticking.
  4. Serve with chopped fresh cilantro (if using).

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About the chef

JL Fields

JL Fields

JL Fields is a vegan chef, National Board-certified Health and Wellness Coach (NBC-HWC), Certified Nutrition Coaching (PN1-NC), Certified Specialist in Coaching Dietary Strategies (plant-based, macros-based, and intermittent fasting), RYT 200 Yoga Teacher, Master Vegan Lifestyle Coach & Educator, and chef consultant to food, health, and wellness brands. She is a coach people leader for a digital health company and the Advanced Wellness Coaching instructor at Rocky Mountain University of Health Professions. Fields is the author of six books - The Complete Plant-Based Diet, Vegan Baking for Beginners, Fast & Easy Vegan Cookbook, Vegan Meal Prep, The Vegan Air Fryer, and Vegan Pressure Cooking - and co-author of The Main Street Vegan Academy Cookbook with Victoria Moran and Vegan for Her with Virginia Messina. She provides health, well-being, vegan nutrition, and mindfulness coaching and cooking lessons - as well as private yoga lessons - online (Zoom) and in person (Colorado Springs). She provides career consulting for health and wellness coaches, chefs, and other professionals who want to develop their coaching practice.

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