Description
Remember Chef Boyardee? I ate a ton of this as a kid. So what happens if you add Tomato Sauce to Macaroni & Mushrooms in Garlic Sauce? Vegan Beefaroni!
Ingredients
Scale
- 8 oz Macaroni ((Whole Wheat or Gluten Free))
- 4-8 Cloves Garlic ((minced))
- 4 Tbls Flour ((All Purpose or Gluten Free))
- 2 1/4 cups Unsweetened Almond Milk ((divided))
- 2 Tbls Vegan Parmesan ((optional))
- 1/2 tsp Onion Powder
- 1 Tbls Pimentos
- 1/2 Red Bell Pepper ((chopped))
- 8 oz Sliced Mushrooms
- 1 can Diced Tomatoes ((15oz, drained))
- 1 can Tomato Sauce ((8oz))
- 1/2 tsp Oregano
- 1/2 tsp Basil
- 1/4 tsp Salt
- 1/4 tsp Pepper
Vegan Parmesan
- 3/4 cup Ground Cashews
- 3 tbls Nutritional Yeast
- 3/4 tsp Salt
- 1/4 tsp Garlic Powder
Instructions
- Cook pasta according to package instructions, drain
- Saute garlic in 1/4 cup Vegetable Broth until softened
- Stir in flour until it makes a thick paste
- Slowly whisk in Almond Milk and stir well to break up any clumps
- Season with Onion Powder and keep whisking until it begins to thicken
- Add in Pimentos, Bell Pepper, and Mushroom and continue to stir
- Once it has thickened slightly, add in drained pasta and stir to coat
- Fold in Diced Tomatoes and stir well
- Add Tomato Sauce, Basil, and Oregano
- Season with Salt and Pepper