This One Pot Vegan Taco Mac is unbelievably easy, delicious and the ideal weeknight meal! Think effortless, vegan hamburger helper leveled up with bright, fresh and tasty toppings!
⅓cupcashewssoaked overnight or boiled for 10 minutes
½cupwater
¼teaspoonsalt
2teaspoonstapioca starchoptional
Suggested Toppings
pico de gallo
cilantro
diced bell pepper
diced jalapeno
shredded lettuce
fresh lime juice
Instructions
In a bowl add soy curl crumbles (or tvp) and warm water to reconstitute. Let sit for 5 minutes. (If using oil, drain soy curls well and use hands to squeeze out any extra liquid.)
In a large non-stick skillet, warm oil over medium-low heat (if using). Add diced onion, garlic and soy curls and pan fry for 5-7 minutes. Stirring occasionally.
Stir in spices, macaroni, water and broth and scrap up any brown bits that may have stuck to the bottom of the pan. Cover and simmer for 16-18 minutes, stirring every 2-3 minutes to prevent pasta from sticking.
While pasta is cooking add the cashew cream ingredients to a blender and process until smooth and no cashew chunks remain.
Once pasta is cooked and most of liquid is cooked away from pan, stir in salsa and cashew cream and remove from heat.
Divide into bowls and top as desired!
Keyword 30 minute meal, one pot meal, taco mac, vegan macaroni