VEGAN CHILI MAC AND CHEESE [HIGH PROTEIN, SOY, NUT, GLUTEN FREE] | PLANTIFULLY BASED

Hi everyone! Today we are making this vegan chili mac and cheese that is full of plant protein 25g to 35g depending on serving size and it is super allergy friendly. You are gonna love it!

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INGREDIENTS (PLEASE DO NOT COPY AND PASTE ELSEWHERE THANK YOU)

2/3 cup (48g) dry plant boss taco style crumbles
1 cup (240ml) water
1/2 teaspoon (7g) olive oil
1 bell pepper, chopped (about 9 ounces/250g)
1/2 sweet onion, chopped (about 4.5 ounces/130g)
3 cloves garlic, chopped (about .3 ounces/8g)
1 jalapeño, chopped (about 2 ounces/50g)
1 (15.5 ounce/439g) can pinto beans, drained and rinsed
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon taco seasoning
1/2 teaspoon adobo
1/2 teaspoon chili powder
Pinch red pepper flakes
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 tablespoon nutritional yeast
6 ounces (175g) tomato sauce
1 1/4 cup (300ml) nondairy milk, divided
5 ounces (142g) chickpea pasta, or any pasta you like
1/3 cup (37g) vegan mozzarella

Garnish
Crushed up chips, I used the Beanfields brand
Green onion, chopped

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