Vegan Chili Mac

1 lb beyond meat (or 4 beyond meat patties)

1 small onion, peeled and diced

2 cloves garlic, peeled and minced

2 tbsp unbleached flour

1 tbsp chili powder

1/2 tsp paprika

1/2 tsp oregano

8 oz can tomato sauce (I used Sprouts brand)

2 cups water

8 oz Barilla whole grain elbows

15 oz can salt free black beans, drained and rinsed

~1 cup Daiya cheddar shreds

In a 3 qt pan over medium to low heat defrost beyond meat if frozen. Break apart with meat chopper, mix in onion, and garlic.

Stir often until onion is transluscent. Sprinkle flour and mix until no white spots remain. Mix in chili powder, paprika, and oregano. Stir in tomato sauce. Use tomato sauce can to measure water and mix well. Stir in macaroni until submerged in liquid. Mix in black beans.

Bring to simmer, reduce heat to low, cover and cook for 15 minutes stirring occasionally to avoid sticking to the pan. 

Sprinkle cheddar shreds and stir until melted. Top with more cheddar shreds and cover until melted. Makes about 8 cups.

Altered from https://www.budgetbytes.com/chili-cheese-beef-n-mac/