Vegan Comfort Food

Ah!  Comfort food!  Cold rainy/snowing day?  Make Chipotle Mac & Cheese.  This version was veganized from a "Cooking Light" recipe.  It is quite yummy and "cheesy." 

Chipotle Mac & “Cheese”

4 ½ cups dry large macaroni

2 T. vegetable oil

1 small onion, chopped

1 green pepper, chopped

1 red pepper, chopped

2 chipotles + 1 t. adobo sauce, finely chopped

3 T. flour

2 – 10 oz. cans Rotel tomatoes mild with green chiles

1 pint (2 cups) soymilk cream

8 oz. Daiya Cheddar Style Shreds

8 oz. Daiya Mozzarella Style Shreds

Boil macaroni according to package directions, drain and put back in pot or large bowl.  While the macaroni is cooking, saute onion, green and red peppers, and chipotles in vegetable oil.  Add flour and cook while blending in to vegetables.  Add Rotel tomatoes and cook a couple more minutes.  Stir this mixture into macaroni.  Also add soymilk cream and “cheeses.” Spray 9”x11” pan with cooking spray.  Pour mixture into pan and bake at 350 degrees for 30 minutes.

Sometimes, I chop a little cilantro and sprinkle it on top just before serving.  It gives it a fresh taste.