Topped with guacamole.
Baked and topped with Daiya.
This is super easy.
5 cups homemade vegan chili
1/2 package Daiya pepperjack, reserve a few tablespoons for topping
1/4 c. Earth Balance
1/4 c. rice milk
1/4 c. nutritional yeast
2 c (dry) g-f spiral noodles, then cooked about 5 minutes
Toppings: guacamole, diced green bell pepper, green onions
Preheat oven to 400 F. Bring a pot of water to a boil. Cook gluten free spirals and drain. Add Earth Balance/margarine, rice milk, nutritional yeast, noodles, and most of the Daiya into an oven safe baking dish or dutch oven and stir well. Add chili, stir. Top with remaining Daiya. Bake about 20 minutes. Allow to cool 10 minutes before serving with your favorite toppings.