This is a similar dish to the nacho mac and cheese that Brent and I concocted not long ago. This is sundried tomato mac. You’ll need the following:
1 14.5 ounce can of chickpeas, drained or 1 cup dry chickpeas, soaked
1 lemon
1 pinch chili powder
1/4 cup sundried tomato, minced
olive oil
1 medium onion, diced
1 tbsp Italian seasoning
1 tsp oregano
1/4 cup chopped basil (optional)
8 ounces of vegan cheese (we used Ste. Martaen colby)
I started by sauteing the chickpeas with olive oil, lemon juice and chili powder. When the chickpeas started to steam and soften I added the onion, and dry herbs and stirred until the onions became translucent.
Add the cheese and tomato, then stir until it’s melty. When the pasta is ready, stir in the sauce and basil. It’s an incredibly simple meal and delicious.
The tomato gives this dish a richer color than it would have otherwise and it’s flavor is made to match. We love easy, quick decadent dishes like this one after an intense exercise session.
This is Brent and Christie, signing off.
Turning Veganese 