Recipe: Veggie-packed Mac and "Cheese"

Vegan Mac and “Cheese” with Beans, Veggies, and a Kick!

Jul 22, 2025

Mac and cheese without the cheese!? Count us in!

This is a thick and creamy macaroni that’s packed with veggies and beans. It’ll fill you up with calories, nutrients, and of course, protein.

Ingredients (serves 1):

Calories per serving: 650

½ cup (2 oz) macaroni noodles (6-7 minute cook time)
⅓ cup dehydrated canned pinto beans
⅓ cup dehydrated veggies, including cherry tomatoes, onions, kale, and carrots
2 Tablespoons powdered oat milk
2 Tablespoons nutritional yeast
1 Tablespoon flour
1 teaspoon vegetable bouillon
¼ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon turmeric (for color)
⅛ teaspoon cayenne pepper (optional but yummy if you like a kick)
1⅓ cups water to rehydrate

Before the Trail:

Dehydrating →
Rinse canned beans and dehydrate at 135°F until they are crispy (~8+ hours).
For the veggies: Cut fresh onions into 1/2″ pieces. Chop Kale into 1″ squares. Chop cherry tomatoes into quarters. Julienne carrots. Dehydrate veggies separately at 135°F until they are crispy (~8+ hours).

Assembly →
Put powdered oat milk, nutritional yeast, and flour in a small, light bag (e.g. a fold-over sandwich bag) and seal or tie shut.
Put pasta, beans, veggies, bouillon, garlic, paprika, turmeric, cayenne pepper, and the small bag of powders in a sealable bag (e.g. a Ziploc).

On the Trail:

Cooking →
Set the small bag aside. Combine water and other dry ingredients in a pot.
Cover and bring to a boil on high heat. Stir occasionally.
Lower heat to a simmer. Simmer covered for two minutes (it will still look watery and uncooked).
Remove from heat, add contents of small bag, mix thoroughly, then cover and let sit for 10 minutes, until all of the water is absorbed.