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Gluten-free Chorizo Macaroni and Cheese

Spice up your next bowl of mac ‘n cheese with our “can’t-believe-they’re-vegan” chorizo crumbles. Our one-pot-meal makes this Gluten-free Chorizo Macaroni just as easy to whip up as the box version but with the added benefits of also being 100% dairy, and meat free.

Makes 6 servings

what you’ll need:

8 ounces brown rice or quinoa elbow noodles
¾ cup unsweetened, plain non-dairy milk
2 teaspoons cornstarch
½ cup dairy-free cheddar cheese shreds
½ teaspoon sea salt
¼ cup vegan sour cream
1 package Tofurky® Chorizo Style

how to make:

1. Cook noodles according to package instructions. Drain and rinse under cold water until cool. Set aside.
2. In a large saucepan over medium heat, add milk and cornstarch, stirring constantly with a wooden spoon until thickened, about 3 minutes. Stir in cheese and salt, and cook until melted,   about 1 minute. Stir in chorizo, sour cream, and noodles until well combined.
3. To serve, sprinkle with chives and an additional dollop of sour cream if desired.

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Jennifer Bryman is the President and Culinary Director at The Heart’s Kitchen where she works with natural food producers and health organizations nationwide to provide recipe and menu development, food styling and photography, nutrition and health content and bilingual services.

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