Vegan Jalapeno Chickpea Mac and Cheese Pasta (Gluten Free)

This Vegan Jalapeño Chickpea Mac and Cheese Pasta is gluten free, full of flavor, and ready in under 45 minutes. A healthy hearty plant based meal to feed a family or multiple dinners for two!


You’ll Need:


  • 16 oz (2 boxes) chickapea shells (see notes for link to product)
  • 8-10 c water
  • pinch of sea Salt
  • 2 sliced jalapeños. Keep seeds if you want extra spicy.
  • 1 can (15 oz) chickpeas (drained)
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • 1/4 tsp garlic salt
  • 2-3 tbsp olive oil or avocado oil (divided)
  • Pinch of cumin
  • 1- 2 tsp tsp garlic minced (divided)
  • 1/4 to 1/2 tsp each salt salt/pepper (divided)
  • For the cheese sauce:
  • 3/4 c coconut or almond milk plus 1/4 cup broth or water (add more if you need to thin out sauce)
  • 3/4 c nutritional yeast
  • 1 tbsp gluten free flour or potato/tapioca starch
  • Cilantro and crushed red pepper to garnish.
  • Optional 2 tbsp taco sauce or Tabasco.
  • Extra nutritional yeast if desired (see notes)
  • For thicker vegan cheese sauce, you can also just use my Vegan Con Queso Cheese (see notes)

Instructions:


  1. Preheat oven 400F. Slice jalpenos 1/4 in to 1/2 inch thick. If you slice them too thick they will cook faster than the time I recommend.
  2. Mix, chickpeas, jalapenos, and paprika, cumin, salt/pepper, garlic salt in a bowl with oil. Spread on baking sheet and bake 400F for 15-20 minutes.
  3. While that is baking, cook your pasta.
  4. Get full recipe==>>cottercrunch.com

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