One of my lovely YouTube subscribers, requested a very easy kid friendly vegan recipe. After a little thought I quickly came to the conclusion that this dish had to do something with past. That's because when I want to make something fast and easy that's exactly what I reach for. Also, my little ones love pasta in all shapes and forms. Anyways, I tested out a few different things and realized quickly that this was a fav with my little testers so I knew I had made the perfect recipe for this request when my kids had this for dinner and wanted leftovers for breakfast the next morning and my 8 year old asked to take some to school for lunch too.
Ingredients 1/2 a package of (Gardien) Beefless grounds 2 tbsp nutritional yeast 1 tsp dried parsley 1 tsp paprika salt & pepper (to taste) 1 c. vegan cheddar "cheese" (Daiya) 1 1/2 c. almond dairy milk 1 1/2 c. vegetable stock 1 can (8oz) tomato sauce 2 garlic cloves 1 small onion 1/4 red bell pepper 1/4 c. water
Directions Add garlic cloves, onion, and bell pepper into a blender with water. Blend until it is liquefied. Set aside.
In a large pot add vegetable stock, almond milk, onion mixture, tomato sauce, spices, beefless grounds, macaroni, and salt and pepper to taste. Allow ingredients to come to a boil and then lower to a simmer. Cook until the pasta becomes tender. About 10-15 minutes.
Once the pasta becomes tender and the liquids have mostly absorbed, then add in "cheese", and nutritional yeast, and mix until all the "cheese" has melted in. Once all the "cheese" has melted add in the diced tomatoes and mix. Serve with an extra sprinkle of nutritional yeast over top for flavor. All that is left to do now is ENJOY!