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
20g
Carbs
111g
Calories
760
Fat
26g
Ingredients
Vegan Parmesan, Mexican Oregano, Canola and Olive Oil Blend, Nutritional Yeast, Carrots, Red Onion, Plum Tomato, Vegan Chorizo, Onion Powder, Garlic Powder, Serrano Peppers, Black Pepper, Cumin, Tomato Paste, Cilantro, Garlic, Sweet Paprika, Corn Starch, Canned Tomato, Black Beans, Potato, Onion, Kosher Salt, Jalapeno Peppers, Chipotle in Adobo, Impossible Meat, Lime Juice, Sfoglini Regenetti Pasta, Lemon Juice, Panko Breadcrumbs, Vegan Cheddar Cheese
Reviews
4.5
Based on 1249 reviews
John Driver · 05/04/25
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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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