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Cauli Crumble Holiday Mac

Print Recipe
Simple one pot meal using Big Mountain Cauli Crumble Veggie Grounds the whole family will enjoy.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6

Equipment

  • Large Pot
  • Cutting Board
  • Medium Chef Knife
  • Large Stirring Spoon

Ingredients

  • 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

Instructions

  • 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.