Vegan Mac and Cheese Taco Bake

Vegan and I edit most of my recipes to be thermomix-compatible, so if you don't understand them that's probably why and you should check out the originals as they won't be translated into this strange thermo-speak.

subheading: For the Walnut Chickpea Taco Meat:

½ cup ( 58.5 g) raw walnuts

¾ cup ( 123 g) cooked chickpeas

3 tbsp sundried tomato packed in olive oil or 1 tbsp tomato paste

½ tsp smoked paprika

1 tsp ground cumin

½ tsp garlic powder

¼ tsp onion powder

2 tsp chili powder blend I use chipotle powder chili blend, which a lot more flavor of the chipotle chili

½ jalapeno

1 pickled jalapeno

½ tsp salt

½ tsp oregano

subheading: For the Cashew Queso:

¾ cup of raw cashews soaked in hot water for at least 15 minutes

1 tbsp nutritional yeast

¼ tsp cumin

½ tsp chili powder blend

1 small garlic clove

½ tsp salt

½ tsp Chipotle pepper flakes or chipotle pepper powder

½ tsp Miso

½ cup ( 120 ml) water

subheading: For the Mac Bake:

2 cups ( 120 g) elbows or mac or other pasta

½ cup chopped tomatoes or fresh salsa

2 cups ( 475 ml) water

¼ tsp salt

1 to 2 tbsp Pickled Jalapeno

2 tbsp tortilla chips crushed, optional

Directions at veganricha.com

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