Taco Mac ’n Cheese

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!.

Cuisine

American

Course

Main Course

Difficulty

Easy

Duration

15-30 min

Diet

Dairy Free, Plant-Based, Vegan, Vegetarian

Keywords

15-30 min, 4 servings, american, canola oil, contributed, cook 10 min, crumbled vegan mozzarella, dairy free, easy, fire-roasted tomatoes with chipotle peppers, fresh cilantro, garlic, green pepper, main course, nutritional yeast, onion, plant-based, prep 10 min, quinoa elbow macaroni, vegan, vegan taco crumbles, vegetable broth, vegetarian, warm water

Prep Time

10 min

Cook Time

10 min

Servings

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

Instructions

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).