MAKES: 7 servings when used as a side
INGREDIENTS:
- 1 small box whole wheat or similar macaroni, dry
- 1/4 cup nutritional yeast
- 1/4 cup spelt flour
- 2 tsp salt
- 4 cloves garlic
- 1 cup water
- 2 tsp olive oil
- 1 tsp mustard
- 1/8 tsp turmeric
- 1/8 tsp cumin
- 1/2 tsp chili powder
- 1 tsp cornstarch
- 15 oz canned kidney beans
- 28 oz canned tomatoes
- 1 cup frozen sweet yellow corn
- 1 tsp sirracha sauce (optional)
- 1 tsp oregano
- 1 tsp basil
- 1 tablespoon fresh cilantro
DIRECTIONS:
1 - Cook macaroni according to package. Set aside
2 - Combine yeast, flour, salt, garlic, mustard, and water and whisk until smooth. Add the olive old and heat over medium heat. Whisk until thick and bubbly. Remove from the heat.
3 - Add the beans, tomatoes, corn, macaroni. Put back over leow head and add in cornstarch and spices and continue to cook until thick and heated through.
**Recipe only slightly adapted from Calorie Count site: http://caloriecount.about.com/vegan-southwest-mac-cheese-recipe-r30888
