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    Home » Recipes » Recipes

    February 24, 2021 35 Comments

    The Best Vegan Chili Mac and Cheese

    1.6K shares
    ↓ Jump to Recipe

    What do you get when you combine my vegan chili recipe with my vegan mac and cheese recipe? I think you guessed it, you get The Best Vegan Chili Mac and Cheese!!!! If you've never had vegan chili mac and cheese before, I can tell you that you are missing out on this irresistible comfort food. The (vegan) meatiness of chili combined with the (vegan) cheesiness of mac and cheese. The perfect combo? I think so. Bonus points: this recipe can also be made gluten-free and/or oil-free.

    The Best Vegan Chili Mac and Cheese! Hearty, vegan meaty, vegan cheesy, total comfort food bliss! Easy to make and can be made ahead of time. You won't even know it's vegan!! #itdoesnttastelikechicken #veganrecipes

    There are 3 secret ingredients that make this vegan mac and cheese completely epic.

    1. Tofu crumbles: If you've been a fan of my recipes for a while you know I'm obsessed with tofu crumbles. The tofu crumbles are seasoned and then dried out in the oven. Then when they are stirred into the chili mac, they absorb some liquid and become the meatiest chewy amazing texture.
    2. Nutritional yeast: a staple seasoning for vegans. This flaky yellow stuff adds SO much cheesy flavour. These days many grocery stores carry it but you can also find it at health food stores or online.
    3. White miso paste: miso paste isn't just for soup. This umami-packed fermented paste adds so much depth and really gives it that tang that makes cheese taste like cheese. It's one of my favourite ingredients to make vegan cheeses. Most grocery stores should carry it but if not you can find it at health food stores or online.

    The Best Vegan Chili Mac and Cheese! Hearty, vegan meaty, vegan cheesy, total comfort food bliss! Easy to make and can be made ahead of time. You won't even know it's vegan!! #itdoesnttastelikechicken #veganrecipes

    My recipe for The Best Vegan Chili Mac and Cheese has quickly become my new favourite winter meal. It takes a bit of time to prepare but every step is super easy and the end results are epic. Hearty meaty, cheesy, tomatoey vegan comfort food. Everything you could want for a warming meal. Vegan Chili Mac and Cheese can also be prepared ahead of time and even frozen (see recipe notes for instructions).

    How to Make the Best Vegan Chili Mac and Cheese:

    To Make the Tofu Crumbles:

    In a medium bowl, mix 2 tablespoons of nutritional yeast, 1 tablespoon soy sauce, and 1 tablespoon of olive oil. Crumble the block of tofu with your fingers into the bowl along with the seasoning. You can alternatively use a potato masher in the bowl to mash up the tofu. Mix the crumbled tofu with the seasoning to make sure it is evenly coated.

    Spread the crumbles evenly over the pan. Bake for 30 - 40 minutes, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn't burn. You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that's ok because it will provide a variety of texture.

    To Make the Vegan Chili Mac and Cheese:

    Heat 1 tablespoon of olive oil in a large pot. When hot add the onions and garlic and sauté until the onions turn translucent and begin to brown, about 5 minutes. Add the vegetable broth, tomatoes, kidney beans, 6 tablespoons of nutritional yeast, the miso paste, chili powder, cumin, and smoked paprika. Bring to a simmer and cook, stirring every now and then, for 15 minutes.

    Add the macaroni noodles, and cook for another 8 minutes, stirring often so the macaroni doesn't stick to the bottom.

    Lastly, add the prepared tofu and cook for about 5 more minutes until the macaroni is al dente. As soon as the macaroni is al dente remove the pot from the heat so that it doesn't get overcooked. If the chili mac is a bit watery, just let it rest, the macaroni and tofu will continue to absorb the liquid. If the chili mac is too dry, simply add a splash more of vegetable broth or water to reach desired consistency. The Best Vegan Chili Mac and Cheese! Hearty, vegan meaty, vegan cheesy, total comfort food bliss! Easy to make and can be made ahead of time. You won't even know it's vegan!! #itdoesnttastelikechicken #veganrecipes

    Serve hot with dollops of vegan nacho cheese if desired, and a sprinkle of parsley. The nacho cheese is a lovely addition, but this vegan chili mac and cheese is also super delish all on its own, so only add the cheese if you want extra cheesiness!

    Common Questions:

    Can I make Chili Mac and Cheese Oil-free?

    Yes, to make oil-free simply sub the oil in the tofu marinate with vegetable broth. Then when sautéing the onions and garlic, do a water or broth sauté.

    Can I Make Chili Mac and Cheese ahead of time?

    Yes, vegan chili mac and cheese can be prepared fully and served later. Make sure to cook your noodles al dente (do not overcook or it can get mushy) then immediately remove the pot from the heat and let it cool completely.

    Can I freeze Chili Mac and Cheese?

    Yup! Store leftovers in an air-tight container in the fridge or freeze. When reheating, if it has gotten too thick, just add a splash or two of water to thin it out.

    Bon appetegan!

    Sam Turnbull.

    Print Recipe
    5 from 16 votes

    The Best Vegan Chili Mac and Cheese!

    Hearty, vegan meaty, vegan cheesy, total comfort food bliss! Easy to make and can be made ahead of time. You won't even know it's vegan!!
    Prep Time5 minutes mins
    Cook Time45 minutes mins
    Total Time50 minutes mins
    Course : Main CoursePasta
    Cuisine : American
    Servings: 8 (makes about 8 cups)
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    For the tofu crumbles:

    • 2 tablespoons nutritional yeast
    • 1 tablespoon soy sauce,, (gluten-free if preferred)
    • 1 tablespoon olive oil
    • 1 12oz block extra-firm tofu, drained (no need to press it)

    For the chili mac:

    • 1 tablespoon olive oil
    • 1 yellow onion,, chopped
    • 4 garlic cloves, minced or pressed
    • 5 cups vegetable broth
    • 1 28oz can diced tomato
    • 1 19oz can kidney beans,, drained and rinsed
    • 6 tablespoons nutritional yeast
    • 1 ½ tablespoons white miso paste
    • 1 tablespoon chilli powder
    • ½ tablespoon cumin
    • ½ teaspoon smoked paprika
    • 8 oz uncooked elbow macaroni noodles (1 ½ cups),, (gluten-free if preferred)

    Optional toppings:

    • 1 recipe Melty Strechy Gooey Vegan Nacho Cheese, or store-bought vegan cheese of choice
    • 1 handful fresh parsley, roughly chopped
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    Instructions

    To prepare the tofu crumbles:

    • Preheat your oven to 350F (180C). Line with parchment paper or lightly grease a large baking sheet.
    • In a medium bowl, mix 2 tablespoons of nutritional yeast, 1 tablespoon soy sauce, and 1 tablespoon of olive oil. Crumble the block of tofu with your fingers into the bowl along with the seasoning. You can alternatively use a potato masher in the bowl to mash up the tofu. Mix the crumbled tofu with the seasoning to make sure it is evenly coated.
    • Spread the crumbles evenly over the pan. Bake for 30 - 40 minutes, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn't burn. You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that's ok because it will provide a variety of textures.

    To make the chili mac:

    • Heat 1 tablespoon of olive oil in a large pot. When hot add the onions and garlic and sauté until the onions turn translucent and begin to brown, about 5 minutes.
    • Add the vegetable broth, tomatoes, kidney beans, 6 tablespoons of nutritional yeast, the miso paste, chili powder, cumin, and smoked paprika. Bring to a simmer and cook for 15 minutes, giving it a stir every now and then.
    • Add the macaroni noodles, and cook for another 8 minutes, stirring often so the macaroni doesn't stick to the bottom. Lastly, add the prepared tofu and cook for about 5 more minutes until the macaroni is al dente. As soon as the macaroni is al dente remove the pot from the heat so that it doesn't get overcooked. If the chili mac is a bit watery, just let it rest, the macaroni and tofu will continue to absorb the liquid. If the chili mac is too dry, simply add a splash more vegetable broth or water to reach desired consistency.
    • Serve hot with dollops of vegan nacho cheese if desired, and a sprinkle of parsley.

    Notes

    Salt: the vegetable broth I used was salty enough so I didn't feel the need to add any salt. But of course, just taste the finished dish and add salt to taste if preferred. 
    Oil-free: to make oil-free simply sub the oil in the tofu marinate with vegetable broth. Then when sautéing the onions and garlic, do a water or broth sauté.
    Make-ahead/freeze: vegan chili mac and cheese can be prepared fully and served later. Make sure to cook your noodles al dente (do not overcook or it can get mushy) then immediately remove the pot from the heat and let it cool completely. Store leftovers in an air-tight container in the fridge or freeze. When reheating, if it has gotten too thick, just add a splash or two of water to thin it out.

    Nutrition

    Serving: 1serving without added nacho cheese (recipe makes 8 servings) | Calories: 342kcal | Carbohydrates: 47g | Protein: 21g | Fat: 9g | Saturated Fat: 1g | Sodium: 856mg | Potassium: 626mg | Fiber: 9g | Sugar: 4g | Vitamin A: 679IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 4mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken
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    Reader Interactions

    Comments

    1. Tracy says

      December 30, 2022 at 10:42 pm

      5 stars
      Sooooo good and easy! I use less tomatoes because that suits me. This has become a go to recipe for me.

      Reply
    2. Jennifer says

      November 27, 2022 at 9:33 pm

      5 stars
      So a few weeks ago I made a different foodie’s recipe for Chili Mac & Cheese, and we thought it was awesome. But, tonight we made YOUR recipe and we’ll, the name you gave it says it all! This really is the BEST Chili Mac & Cheese!!! Hands down!! We will definitely be making this again… and again…and again. Thanks!!

      Reply
      • Sam Turnbull says

        December 03, 2022 at 1:15 pm

        So happy you love it! 🙂

        Reply
    3. Jordan says

      April 20, 2022 at 9:22 pm

      5 stars
      Delicious! On an unexpectedly cold and damp day, this recipe (with whole wheat macaroni) really hit the spot. I topped our bowls with a trio of toppings: vegan cheez whiz, guacamole and salsa, so every bite was a new taste. Thanks Sam for your great recipes

      Reply
      • Sam Turnbull says

        May 26, 2022 at 9:49 am

        So happy you loved it, Jordan!

        Reply
    4. JBC says

      February 19, 2022 at 3:15 am

      5 stars
      I could eat this every day. It's DELICIOUS!!! Even my non-vegan (keto!) sister loves it. This is totally fabulous as written. However, I made a couple of tweaks that I like a lot:

      • I do press the tofu before crumbling into the marinade, so it absorbs more flavor and dries out more in the oven and becomes even chewier.
      • I add 1t yeast extract (Marmite) and 1/4t liquid mesquite smoke to the marinade for the tofu crumbles, and I let the tofu marinate for at least 30 mins. OMG, the tofu crumbles are delicious enough to eat plain!
      • I add 1/2 recipe of unheated (i.e. still really liquidy) Melty Stretchy Gooey Vegan Nacho Cheese to the chili at the same time I add the tofu crumbles. It permeates the chili, thickens it, and gives it both a cheesier flavor and texture. Yum!

      Reply
    5. Ksyhy says

      December 07, 2021 at 4:54 pm

      If I just want Mac n cheese I’d add the nutritional yeast with spices, etc?

      Reply
    6. Christal Matheson says

      December 02, 2021 at 7:52 am

      I will have to agree that this is the best chili Mac ever! It was delicious and my Son was even eating the tofu crumbles off the pan!

      Reply
      • Sam Turnbull says

        December 06, 2021 at 4:10 pm

        Amazing! Thrilled it's such a hit Christal 🙂

        Reply
    7. Shari Z says

      November 08, 2021 at 5:13 am

      5 stars
      Really good! I used whole wheat penne pasta as that’s what was in pantry and it turned out great!

      Reply
      • Sam Turnbull says

        November 11, 2021 at 9:13 am

        Yay! So happy you loved it, Shari!

        Reply
    8. C says

      June 15, 2021 at 2:12 pm

      This recipe looks great and I’m excited to make it! Especially with the cheese sauce on top 🙂

      Quick question - I dislike the texture of tomatoes, so I’m planning to substitute tomato purée for the diced tomatoes. Should I make any other changes to the recipe to account for that?

      Reply
    9. Erin says

      March 03, 2021 at 8:37 pm

      YUM!!!!!! I love all of your recipes & the gooey cheese with it too was amazing :)))

      Reply
      • Sam Turnbull says

        March 04, 2021 at 11:46 am

        SO happy you loved it Erin! 🙂

        Reply
    10. Laura says

      March 03, 2021 at 7:01 pm

      5 stars
      Hi Sam - Your recipes are awesome - thanks! I’m making this tomorrow with brown rice elbow pasta - since this type of pasta cooks off a lot of starch compared to white, do you think it will do well for this recipe?

      Thanks!
      Laura

      Reply
      • Sam Turnbull says

        March 04, 2021 at 11:46 am

        Yes rice pastas can make things a bit slimy due to the starches, so you may want to cook the pasta separately and reduce the vegetable broth. Start with half the vegetable broth and add more if needed 🙂

        Reply
        • Laura says

          March 05, 2021 at 4:57 pm

          Thanks Sam - I decided to throw caution to the wind and just made the recipe “as is” with the brown rice pasta and it turned out great! Although I will lessen the cook time by a couple minutes. My husband LOVES this recipe so I can see myself putting this into rotation. I gave it 5 stars before I even made it - now, I give it 10 !!! Thank you!!!

        • Sam Turnbull says

          March 11, 2021 at 8:54 am

          Haha! That's amazing. Thrilled you enjoyed it so much 🙂

    11. gillyjally says

      March 02, 2021 at 3:09 pm

      Sam, another fab recipe! My teenage daughter and I made it together and it was a huge hit. We had to change the tofu to Meatless Farm mince (uk) as didn't have tofu. Delicious and better after sitting in the pan for 10 mins to thicken up. The nacho sauce is delicious too! Yummy

      Reply
      • Sam Turnbull says

        March 04, 2021 at 11:43 am

        Wonderful! So happy you both enjoyed it 🙂

        Reply
    12. Jen says

      March 01, 2021 at 9:18 pm

      5 stars
      This recipe has terrific flavor, and topping it with the nacho cheese is really decadent. I would probably use a cup less of water the next time I make it. It was a slight bit too soupy. I love the texture of the tofu in this dish.

      Reply
    13. Linnea says

      February 25, 2021 at 2:04 pm

      5 stars
      This really is the best Chili Mac!

      Reply
      • Sam Turnbull says

        February 26, 2021 at 9:54 am

        Yay!!!!

        Reply
    14. Nancy says

      February 24, 2021 at 10:43 pm

      I made this tonight..absolutely delicious and I wouldn’t change a thing!!

      Reply
      • Sam Turnbull says

        February 26, 2021 at 9:52 am

        Thrilled you loved it so much, Nancy! 🙂

        Reply
    15. Shannon says

      February 24, 2021 at 9:38 pm

      5 stars
      I used to love chili mac!! I'm sure this will be delicious like every other recipe of yours! Can't wait to make this

      Reply
      • Sam Turnbull says

        February 26, 2021 at 9:52 am

        Thank you Shannon!

        Reply
    16. Gayle says

      February 24, 2021 at 6:30 pm

      I made this tonight! It was soooo good! I even added a little bit of TVP. Thank you, it was delicious!

      Reply
      • Sam Turnbull says

        February 26, 2021 at 9:50 am

        Wonderful! So happy you enjoyed it, Gayle 🙂

        Reply
    17. Tina says

      February 24, 2021 at 4:05 pm

      Making this tomorrow! How many grams dried pasta do I use? Is that one 454g bag?

      Reply
      • Sam Turnbull says

        February 26, 2021 at 9:25 am

        Right at the end of the ingredient list you can click the word "metric" and it will switch to grams for you 🙂

        Reply
    18. Nicole Gray says

      February 24, 2021 at 12:44 pm

      Looks delicious. Can tofu crumbles be made ahead of time and frozen, to pull out for weeknight meals? What spice mix would you use for a basic tofu crumble that can be added to a variety of meals?

      Reply
      • Sam Turnbull says

        February 26, 2021 at 9:18 am

        Hi Nicole, yes they can! And the spice listed here would be perfect 🙂

        Reply
    19. Kristine says

      February 24, 2021 at 11:30 am

      I had everything at home to make this, so whipped it up for dinner. But apparently it is being eaten for lunch- a huge hit! Even non vegan husband thought it was great. Definitely a keeper (and there is enough for dinner too) !!

      Reply
      • Sam Turnbull says

        February 26, 2021 at 9:17 am

        Haha that's amazing! Thrilled you both enjoyed it so much, Kristine 🙂

        Reply

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