Chili-mac (vegetarian): Difference between revisions
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This recipe makes 8-10 servings of vegetarian chili-mac and can be made in 30 minutes or so if the [[chili seasoning mix]] is premade. The chili-mac can be split into individual serving frozen. | This recipe makes 8-10 servings of vegetarian chili-mac and can be made in 30 minutes or so if the [[chili seasoning mix]] is premade. The chili-mac can be split into individual serving frozen. | ||
''Recipe'' | ''Recipe'' | ||
* 1 pound large macaroni noodles | * 1 pound large macaroni noodles | ||
* 1 12 ounce can of diced | * 1 12 ounce can of diced tomatoes | ||
* 1 6 ounce can of tomato paste | * 1 6 ounce can of tomato paste | ||
* 1 small can RoTel | * 1 small can RoTel tomatoes with green chilis (8-10 ounces?) | ||
* 4-6 tablespoons of [[chili seasoning mix]] | * 4-6 tablespoons of [[chili seasoning mix]] | ||
* 1 bag of vegetarian beef crumbles, or [[TVP]], (equivalent to 1 pound of beef). | * 1 bag of vegetarian beef crumbles, or [[TVP]], (equivalent to 1 pound of beef). | ||
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== The sauce == | == The sauce == | ||
* Combine the tomatoes, tomato paste, veggie beef crumbles (or TVP) and chili seasoning mix in a 2 quart saucepan | * Combine the tomatoes, tomato paste, veggie beef crumbles (or TVP) and chili seasoning mix in a 2 quart saucepan | ||
* Bring to a boil and simmer for 30 minutes or more, covered, stirring | * Bring to a boil and simmer for 30 minutes or more, covered, stirring occasionally | ||
== The macaroni == | == The macaroni == | ||
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== Alternate casserol form == | == Alternate casserol form == | ||
The above final combination can be layered with mozzarella and cheddar cheeses in a casserol dish, starting with the chili mac, then cheese, then chili mac, and a final layer of cheese and baked in an oven at 350 degrees for about 15-20 minutes until the cheese on top is melted. When used this way, a can of corn can be added as well. | The above final combination can be layered with mozzarella and cheddar cheeses in a casserol dish, starting with the chili mac, then cheese, then chili mac, and a final layer of cheese and baked in an oven at 350 degrees for about 15-20 minutes until the cheese on top is melted. When used this way, a can of corn can be added as well.[[Category:Suggestion Bot Tag]] | ||
Latest revision as of 06:00, 28 July 2024
This recipe makes 8-10 servings of vegetarian chili-mac and can be made in 30 minutes or so if the chili seasoning mix is premade. The chili-mac can be split into individual serving frozen.
Recipe
- 1 pound large macaroni noodles
- 1 12 ounce can of diced tomatoes
- 1 6 ounce can of tomato paste
- 1 small can RoTel tomatoes with green chilis (8-10 ounces?)
- 4-6 tablespoons of chili seasoning mix
- 1 bag of vegetarian beef crumbles, or TVP, (equivalent to 1 pound of beef).
- 1 cup of water (for sauce)
- 8 cups of water (to boil macaroni)
Cooking directions
The sauce
- Combine the tomatoes, tomato paste, veggie beef crumbles (or TVP) and chili seasoning mix in a 2 quart saucepan
- Bring to a boil and simmer for 30 minutes or more, covered, stirring occasionally
The macaroni
- Bring water to boil in a large soup pot
- Add large macaroni and cook according to directions (7-10 minutes, typically)
- drain macaroni in a collander
- Combine drained macaroni and chili mac sauce in the large soup pot and stir well.
Alternate casserol form
The above final combination can be layered with mozzarella and cheddar cheeses in a casserol dish, starting with the chili mac, then cheese, then chili mac, and a final layer of cheese and baked in an oven at 350 degrees for about 15-20 minutes until the cheese on top is melted. When used this way, a can of corn can be added as well.