Taco Mac ’n Cheese


  • 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
  • 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.
  • 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.
  • 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.
  • Serve with chopped fresh cilantro (if using).
Taco Mac ’n Cheese image 1
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