By the Gracious Vegan
This recipe is fast, easy, and delicious. In about 30 minutes you have a healthy, satisfying entree for dinner that the whole family will love. And it brings the added bonus of only one pot to clean afterwards. You could add another can of beans if you want it beanier.
Makes 8 servings
Water-sauté the following ingredients in a large pot (at least a 4-quart size) until the vegetables are just tender.
1 small-medium onion, cut into small dice
4 cloves garlic, minced
1 bell pepper (your choice of color), diced
Add the following ingredients into the pan in the order below. Cover the pan, bring to a boil, turn down to simmer and cook for 10 minutes, gently stirring occasionally, making sure to keep all the pasta covered with water.
3 cups dried elbow macaroni (12 ounces) (whole grain or legume-based recommended)
4 cups red enchilada sauce (store-bought or homemade)
3 cups vegetable broth
1/2 cup nutritional yeast
1 Tablespoon chili powder
2 teaspoons cumin
1 teaspoon Italian seasoning
1/2 teaspoon salt
Freshly ground pepper to taste
Add the following ingredients and cook, uncovered, until the sauce is a good consistency, 3-6 minutes.
1 cup unsweetened non-dairy milk (I prefer fresh cashew milk: 1/3 raw cashews and 1 cup of water blended until the cashews are completely dissolved)
1 (15-ounce) can cooked beans of your choice (pinto, black, kidney, etc.), drained and rinsed
Nutrition: Whole-food unprocessed; WFPBNO
Timing: About 30 minutes
Gluten-free if gluten-free pasta is used