One-Pot Vegan Chili Mac

Bahan-bahan (6 porsi)

• 1 tablespoon olive oil*
• 1 medium yellow onion, (diced)
• 6 cloves garlic, (finely chopped)
• 8 ounces (227g) mushrooms, chopped (I use cremini mushrooms)
• 1 (8-ounce / 227g) block of tempeh, grated or crumbled**
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika ((regular paprika is also fine))
• 1 teaspoon oregano
• 2 teaspoons cumin
• ½ teaspoon cayenne pepper ((optional, for a slightly spicy version)***)
• 1 ½ teaspoons kosher salt, (plus more to taste)
• 4 cups (946 mL) vegetable broth
• 1 (15-ounce / 440g) can pinto, kidney, or black beans drained and rinsed
• 1 (28-ounce / 790g) can crushed tomatoes, fire roasted
• 2 tablespoons tomato paste
• 1 (15-ounce / 430g) can sweet corn, drained and rinsed
• 12 ounces (340g) elbow pasta or cavatappi pasta (gluten-free as needed)
• 2 -3 teaspoons agave nectar, (maple syrup, coconut sugar, or brown sugar****)
• 1 cup (16g) fresh cilantro, (chopped)
• Several squeezes of lime juice
• 1 cup shredded vegan cheese ((optional but recommended))
• Vegan sour cream, (for serving (optional but recommended))
• Pickled red onions***** ((optional) )