Vegan 'Chorizo' Chili Mac and Cheese
You've never tasted vegan comfort food like this. Chef Ivy brings together decadent mac and cheese—made with fusilli pasta in a creamy vegan cheese sauce—and her beloved, spicy vegan chorizo chili. To take it over the top, the chili mac is finished with a crunchy bread crumb topping laced with plant-based parmesan cheese, plus a side of pico de gallo for a pop of freshness.
Nutritional facts
Protein
21g
Carbs
111g
Calories
740kcal
Fat
26g
Ingredients
Fusilli, Vegan Cheddar Cheese, Potato, Plum Tomato, Canned Tomato, Carrots, Vegan Parmesan, Panko Breadcrumbs, Impossible Meat, Vegan Chorizo, Canola and Olive Oil Blend, Black Beans, Nutritional Yeast, Onion, Red Onion, Lemon Juice, Cilantro, Chipotle in Adobo, Tomato Paste, Corn Starch, Lime Juice, Kosher Salt, Garlic, Jalapeno Peppers, Serrano Peppers, Garlic Powder, Black Pepper, Sweet Paprika, Onion Powder, Cumin, Mexican Oregano
Contains coconut, cereals containing gluten, wheat, soybeans, mustard.
Reviews
4.7
Based on 1247 reviews
Would love a bit more protein and maybe a different substitute for the “chorizo”
Tyler · 08/22/25
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About Ivy Stark
As Executive Chef at Dos Caminos, Ivy Stark brings extensive culinary experience from her time at top restaurants across the U.S., including renowned establishments like The Sign of the Dove and Cena. Her culinary journey began in childhood in Colorado, influenced by her father's career managing luxury hotels. After studying history at UCLA, Stark attended Peter Kump's culinary school (now the Institute for Culinary Education), leading to her initial role at Mary Sue Milliken and Susan Feniger's acclaimed Border Grill.
Returning to New York, Stark honed her skills under chefs Gary Robins and Andy D'Amico, later becoming Executive Sous Chef at Cena alongside celebrated chef Normand Laprise. She further distinguished herself by opening Ciudad in Los Angeles as chef de cuisine, and later served as beverage director and sommelier at Brasserie 8 ½. Stark continued her ascent in culinary leadership roles at Zocalo, Rosa Mexicano, and Amalia, eventually returning to Dos Caminos as Executive Chef. Currently, she explores plant-based, health-focused Mexican cuisine at Ivy Stark MEXology and BKLYNwild at Time Out Market in New York City.
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