These are interesting times which seems like an understatement. When I first started this blog, I was on a passionate mission to adopt a healthy, high raw plant based lifestyle and enjoyed spending lots of time in the kitchen experimenting with recipes and new kitchen toys. That has waned over the years and especially now that I work more hours and am less driven after a long, busy day. It’s tough to face the task of crafting a complex, healthy meal after work and I can only imagine how much more intense that is when needing to create something for a hungry, picky family.
Big Mountain Foods challenged bloggers to create fun and easy recipes using their hearty and fresh plant based products. Simple, refrigerated vegan protein alternatives that contain whole veggies and a simple list of ingredients. You won’t find a complex list of scary preservatives in these because they are minimally processed using whole ingredients such as peas, cauliflower, and spices. Their products are also free of common allergen ingredients like nuts, soy, and gluten which are big wins for our family gatherings and again keeping healthy eating easy. These products are non-GMO, cruelty-free, from a women-owned company, and easy to find at most grocery stores.
This recipe uses Cauli Crumble Veggie Grounds for a maybe not so unique recipe with a healthy makeover making it a fun, unexpected surprise for everyone in the holiday meal spread and comforting leftovers for those busy times. Or simple for a potluck – are people still doing those?
Cauli Crumble Holiday Mac
- Large Pot
- Cutting Board
- Medium Chef Knife
- Large Stirring Spoon
- 2 tbsp. Olive Oil
- 1 12 oz. Package of Big Mountain CauliCrumble Veggie Grounds
- 1 cup Uncooked Elbow Macaroni
- 1 cup Vegan Cheddar Shreds
- 1 Red Bell Pepper, Chopped
- 1 Small Yellow Onion, Chopped
- 2 Cloves of Garlic, Minced
- 1 15 oz. Can of Kidney Beans, Drained
- 1 14.5 oz. Can of Diced Tomatoes
- 4 cups Veggie Broth
- 2 tsp. Chili Powder
- 1 1/2 tsp. Cumin
- Heat olive oil in a large pot on medium high heat.
- Add garlic, onion, and CauliCrumble Veggie Grounds, and cook until onions are translucent, about 3-5 minutes.
- Stir in veggie broth, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
- Remove from heat. Stir in vegan cheddar shreds and cover until melted, about 5 minutes.
I used Miyoko’s Cultured Vegan Cheddar Shreds, but any plant-based cheddar shreds will work and there are so many glorious options out there. Or you can even sub canned peas or corn in place of the cheese for a healthier sub.
What’s wonderful about this recipe is that there is minimal preparation and it’s cooked in one large pot for less cleaning. And even simpler chopping if you have one of these ZYLISS Easy Pull Choppers for the onions and pepper.
Topped with vegan cheddar shreds and fresh or dried parsley complete this comforting dish that could be served as a stew or casserole.
The rich warm colors make this a hearty holiday treat that’s not resource intensive.
Throw a fun surprise with this main dish or one-pot meal at holiday gatherings.