Vegan Jalapeño Chickpea Mac and Cheese {Gluten Free}

Vegan Jalapeño Chickpea Mac and Cheese Pasta is gluten free, full of flavor, and ready in under 45 minutes. Made with a lentil and chickpea pasta, jalapeños, and Mexican spices. It’s a healthy hearty plant based meal that can feed a big family or multiple dinners for two! 

Oh hey there spicy bowl of goodness round two! Yes, another dairy free flavorful bowl for you today. 

Vegan Jalapeño Chickpea Mac and Cheese #Gluten-Free #Vegan #Jalapeno

Ingredients


  • 16 oz (2 boxes) chickapea shells (see notes for link to product)
  • 8–10 c water
  • pinch of sea Salt
  • 2 sliced jalapeños. Keep seeds if you want extra spicy.
  • 1 can (15 oz) chickpeas (drained)
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • 1/4 tsp garlic salt
  • 2–3 tbsp olive oil or avocado oil (divided)
  • Pinch of cumin
  • 1– 2 tsp tsp garlic minced (divided)
  • 1/4 to 1/2 tsp each salt salt/pepper (divided)
  • For the cheese sauce:
  • 3/4 c coconut or almond milk plus 1/4 cup broth or water (add more if you need to thin out sauce)
  • 3/4 c nutritional yeast
  • 1 tbsp gluten free flour or potato/tapioca starch
  • Cilantro and crushed red pepper to garnish.
  • Optional 2 tbsp taco sauce or Tabasco.
  • Extra nutritional yeast if desired (see notes)
  • For thicker vegan cheese sauce, you can also just use my Vegan Con Queso Cheese (see notes)

How To Make


  • Preheat oven 400F. Slice jalpenos 1/4 in to 1/2 inch thick. If you slice them too thick they will cook faster than the time I recommend.
  • Mix, chickpeas, jalapenos, and paprika, cumin, salt/pepper, garlic salt in a bowl with oil. Spread on baking sheet and bake 400F for 15-20 minutes.
  • While that is baking, cook your pasta.
  • Once pasta is cooked, drain and lightly rinse. Add back into the pot with 1 -2 tbsp olive oil and 1/2 tsp garlic minced. Add in 1/4 tsp salt/pepper to taste. Keep heat on low.
  • Updated – In another small saucepan, whisk together 3/4 cup coconut or almond milk with 1/4 cup broth or water, 3/4 cup nutritional yeast flakes, 1/2 tsp minced garlic, and 1 tablespoon gluten free flour or starch (tapioca or potato work great). Cook on medium until mixed and thickened “cheesy” sauce is formed. Add a few tablespoons more milk if you need to thin out sauce before adding to pasta. Notes: Depending on the type of pasta you use, you made need to make more sauce. Some pastas absorb the sauce more than others.
  • Add this sauce to your pasta, mix together. Keep pasta on low or covered until Jalapeño chickpea bake is ready.
  • Once jalapenos/chickpeas are baked, add them to the pasta.
  • Cook all together for 5 minutes on low adding more salt/pepper if desired..
  • Mix in Optional taco sauce if you want extra Mexican flavor!
  • Serve and garnish with cilantro and chili pepper flakes.

NOTES


  • chickapea pasta is available on their site or amazon
  • For Nutritional Yeast I used Bob Red Mill
  • If you want a little creamier cheese, check out my Con Queso Cheese Sauce. You could add this would a bit of nutritional yeast.
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