Sloppy Mac

A hearty, plant-based one-pot dip featuring vegan chorizo (or plant-based crumbles), tender vegetables, and tiny pasta simmered in a rich tomato sauce. Perfect for dipping crusty bread or serving as a warm party appetizer

Yields: 4-6 servings
Prep Time: 15 Minutes
Cook Time: 35 minutes
Special Equipment: large skillet

Ingredients

• 1 tbsp olive oil (or any cooking oil)

• 1 medium zucchini, diced

• 1 large orange carrot, diced

• 1 yellow onion, diced

• 1 green bell pepper, diced

• 1 (14 oz) can crushed tomatoes

• ½ cup small pasta (Acini di Pepe, pastina, or other tiny pasta)

• 1 tbsp organic sugar

• 1 tbsp ketchup

• 1–2 tsp hot sauce (to taste)

• 1 tsp crushed red pepper flakes (adjust to heat preference)

• 2 tsp paprika

• 1 tsp garlic powder

• ½ tsp ground cumin

• 1 package vegan chorizo or 2 cups plant-based crumbles

• 1–1½ cups water (as needed for pasta to cook)

• Vegan chicken seasoning, to taste (acts as the salt)

• Crusty bread, for serving

Directions

1. Sauté the Vegetables: Heat oil in a large pot over medium heat. Add carrot and cumin, onion, zucchini, and green bell pepper. Sauté for 6–8 minutes until softened.

2. Add the Plant-Based Protein: Stir in vegan chorizo or plant-based crumbles. Cook 4–5 minutes, breaking it up and letting it brown slightly.

3. Build the Sauce: Add crushed tomatoes, sugar, ketchup, hot sauce, red pepper flakes, paprika, garlic powder, and cumin. Stir well.

4. Cook the Pasta: Add the tiny pasta directly to the pot with 1 cup water (add more as needed). Stir, cover partially, and simmer 10–12 minutes, stirring occasionally to prevent sticking.

5. Simmer & Season: Once pasta is tender, reduce heat to low and let everything simmer another 8–10 minutes. Taste and adjust seasoning with vegan chicken seasoning or more hot sauce.

6. Serve: Ladle into bowls or serve in a big dish with plenty of crusty bread for dipping.