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Vegan Mexican Mac

10 minutes
25-30 minutes


OZO™ Plant-Based Mexican Seasoned Ground 12 oz.
Elbow macaroni 1 Lb.
Vegetable oil, divided 3 Tablespoons
Medium green bell pepper, seeded and diced (yield 1 cup) 1 Pepper
Garlic cloves, minced 3 Cloves
Ground cumin 1 Teaspoon
Kosher salt ½ Teaspoon
Ground black pepper ¼ Teaspoon
Raw cashews, soaked in 2 cups of water overnight, then drained 1 Cup
Vegetable broth 1 Cup
Small yellow onion, quartered 1 Onion
Nutritional yeast 2 Tablespoons
Arrowroot starch 2 Teaspoons
Turmeric ½ Teaspoon
505 Southwestern® Restaurant Style Salsa 1 Cup
Cilantro ¼ Cup
Plant-based Mexican Seasoned Ground


Step 1
Cook macaroni according to package directions, until al dente.
Step 2
Drain and return to pot, and toss with 1 tablespoon of oil.
Step 3
Warm remaining 2 tablespoons of oil in a 12-inch nonstick skillet over medium heat.
Step 4
Add Mexican ground, bell pepper, garlic, cumin, salt, and black pepper and cook until peppers are soft and internal temperature reaches 165°F, about 4-5 minutes. Remove from heat.
Step 5
Add cashews, vegetable broth, onion, yeast, arrowroot starch, and turmeric to the jar of a blender and blend until very smooth, scraping down sides as necessary.
Step 6
Add the blended sauce to the pot with the noodles, along with the cooked ground mixture and salsa, and stir to combine.
Step 7
Cook over medium-low heat, stirring frequently until sauce has thickened slightly and mixture is warmed through.
Step 8
Top with cilantro and serve immediately.

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