Vegan Taco Mac and Cheese Bake
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4
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Calories
612 kcal
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Course
Main Course
Vegan Taco Mac and Cheese Bake
Description
The taco meat is made from blended walnuts and chickpeas combined with sundried tomatoes or tomato paste and a bold blend of smoked paprika, cumin, chili powder, garlic, and jalapeños to bring heat and depth. The cashew queso sauce is creamy and smooth, made by blending soaked cashews with nutritional yeast, spices including cumin, chili powder, chipotle flakes, garlic, miso paste, and water.
Elbow pasta is layered in a greased baking dish, topped with the taco meat, fresh tomato or salsa, pickled jalapeños, and drizzled generously with the cashew queso. Optional crushed tortilla chips provide a crunchy contrast on top. Baking melds the flavors and crisps the casserole's surface for an inviting presentation.
This vegan bake serves as a hearty main dish combining the comforts of macaroni and cheese with flavorful taco-inspired ingredients. It pairs well with simple sides or a fresh salad.
Gluten-free pasta can be used to make it suitable for gluten intolerance. If miso paste is unavailable, increasing the nutritional yeast can add umami depth as a substitute.
Ingredients
For the Walnut Chickpea Taco Meat:
- ½ cup walnut raw
- ¾ cup chickpeas cooked
- 3 tbsp sundried tomato or 1 tbsp tomato paste, packed in olive oil
- ½ tsp smoked paprika
- 1 tsp cumin ground
- ½ tsp garlic powder
- ¼ tsp onion powder
- 2 tsp chili powder I use chipotle powder chili blend, which a lot more flavor of the chipotle chili, blend
- ½ jalapeño
- 1 pickled jalapeno
- ½ tsp salt
- ½ tsp oregano
For the Cashew Queso:
- ¾ cup cashew raw, soaked in hot water for at least 15 minutes
- 1 tbsp nutritional yeast
- ¼ tsp cumin
- ½ tsp chili powder blend
- 1 garlic small clove
- ½ tsp salt
- ½ tsp chipotle pepper flakes or chipotle pepper powder
- 1/2 tsp miso paste
- ½ cup water
For the Mac Bake:
- 2 cups elbow pasta uncooked, or mac or other pasta
- ½ cup tomato chopped or fresh salsa
- 2 cups water or stock
- ¼ tsp salt
- 1 - 2 tbsp pickled jalapeno
- 2 tbsp tortilla chips crushed, optional
Instructions
To make the walnut chickpea taco meat:
- Add the walnuts to a food processor, and process until the mixture resembles bread crumbs.
- Add in the rest of the ingredients and process until the mixture is homogeneously combined and there are no whole chickpeas remaining, but it still has texture.
- Transfer the mixture to a bowl, and taste and adjust flavor. If the mixture is too dry add in a tsp or so of oil, or lime juice, and mix in.
To make the Cashew Queso:
- Drain the cashews, and add to a blender along with half a cup of water and the rest of the ingredients until really really smooth and set aside.
To assemble:
- Grease a baking dish, about 8 by 10 inch baking dish, or similar size, really well. Add your pasta , and spread all over.
- Scoop the walnut taco meat mixture using a cookie scoop or spoon, and place it on top of the elbows.
- And some tomato or salsa, you can also add in the pickled Jalapenos if you like.
- Drizzle your cashew queso and sprinkle some salt all over. Then pour 2 cups of water. all of the mixture should be evenly covered.
- Cover the dish with foil and bake at 400 degrees Fahrenheit for 45 minutes.
- Remove the dish. You can check at 40 minutes if the top is set, and that the pasta is cooked from the edge and remove it or continue to bake another five minutes.
- Sprinkle the top with some crushed tortilla chips, sliced up pickled jalapenos, and serve. You can also drizzle some thinned out vegan sour cream or reserve 1-2 tbsp queso and use that to garnish
Notes
- Use gluten-free pasta to make this bake gluten-free.
- If you don't have miso paste, increase nutritional yeast to add umami flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 612 kcal
% Daily Value*
| Calories | 612kcal | 31% |
| Carbohydrates | 81g | 27% |
| Protein | 21g | 42% |
| Fat | 24g | 37% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Sodium | 761mg | 32% |
| Potassium | 796mg | 17% |
| Fiber | 9g | 36% |
| Sugar | 8g | 16% |
| Vitamin A | 944IU | 19% |
| Vitamin C | 9mg | 10% |
| Calcium | 97mg | 10% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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