2 teaspoons oil
2 cups chopped onion
1 tablespoon fresh garlic or 1 teaspoon garlic powder
1.5 cups chopped celery
1.5 cups chopped carrot
2 cups cooked chickpeas (drained)
2 cups crushed tomatoes
1 teaspoon basil
6 cups water
2 veggie broth cubes
1 cup uncooked macaroni
Combine all ingredients except macaroni in a crockpot. Cook on low for 8 hours or on high for 4 hours. Add macaroni during last 20 minutes of cooking, simply dump it in and turn crockpot to “High” setting.
Alternately, cook soup on the stovetop by cooking onion first in the oil on medium-high heat for about five minutes. Add all ingredients except macaroni and let it simmer on medium high for 45 minutes. Add the macaroni and cook about 10 more minutes or until the macaroni is al dente.
3 cups cooked macaroni (I used organic whole wheat macaroni)
2 teaspoons oil
1.5 cup onion, chopped
1 cup cooked chickpeas, rinsed and drained
1/2 cup frozen peas
1/2 cup frozen spinach
1 small chopped tomato
2 tablespoons sun-dried tomatoes, minced
2 tablespoons pine nuts
Salt and pepper
Pre-cook macaroni according to package directions, set aside.
Thaw frozen spinach and peas in microwave by combining them in a microwave safe bowl and cooking them on high power for 2 minutes. Alternately, pre-thaw them on the counter top for about an hour or so.
In a large fry pan, fry onion in oil on medium heat until translucent. Add tomatoes and sun-dried tomatoes and let it stir fry for about 1 minute. Add the chickpeas. Make a well in the center of the chickpea/tomato/onion mixture and spread the pine nuts in it. Allow the pine nuts to brown slightly, about 2 minutes. Douse the pine nuts with the thawed spinach and peas, stir until all ingredients are mixed.
Add the cooked macaroni to the pan and stir until macaroni is evenly distributed.
Salt and pepper to taste.
4 cups cooked macaroni (I used organic whole wheat macaroni)
1 cup of cooked chickpeas, fork mashed
1/2 cup minced onion
1.5 cups celery, chopped
2 tablespoons vegan mayonnaise
2 teaspoons sugar or 1 teaspoon agave nectar
1 teaspoon kombu dashi (kombu seaweed squares ground up in a blender to a powder, you could also use substitute 1/2 a crumbled nori sheet)
1/2 a lemon’s juice
Mash the chickpeas with a fork or pulse them for 10 seconds in the food processor, set aside. Cook macaroni according to package directions, drain, set aside. Combine macaroni, onion, and celery in a large bowl and stir. You could pre-cook the onion and celery but I decided not to. I think it tasted much better with them raw. Add the mashed chickpeas to the bowl. Add vegan mayo, sugar, and kombu. Sprinkle with lemon juice and stir well to incorporate all ingredients. Salt to taste.
1 Tablespoon oil
1.5 cups onion, chopped
1 summer squash, chopped
1 carrot, peeled and chopped
1 potato, peeled and chopped
2 legs celery, chopped
6 cups vegetable broth or 2 broth cubes plus 6 cups water
2 tomatoes, blended in blender
Salt to taste
1 cup elbow macaroni (I used organic whole wheat elbows)
In the bottom of a large stockpot, fry onions in oil on medium-high heat until translucent. Add 6 cups water or water & broth cubes. Turn heat to high. Add vegetables and tomatoes and let everything come to a boil, about 10 minutes. Once it does, turn heat to medium-high and simmer. How fast it cooks will depend on how small you cut your veggies, this is why I tend to cut my veggies very small. Add macaroni. Soup is done when macaroni is tender, about 10 more minutes.
1 vegan sausage
1 teaspoon oil for frying
2 cups cooked macaroni
1 cup artichoke hearts, drained
1/2 cup Greek olives, pitted and chopped
1.5 cups fresh basil, chopped
1 tablespoon olive oil
Salt to taste
Pre-fry sausage by cutting the sausage (I used Tofurky Italian sausage) into 1/2 inch slices and browning on each side in a pan, set aside. Prepare macaroni according to package directions, drain and put in a large bowl. Add sausage, artichoke hearts, chopped olives, basil, and olive oil to macaroni and stir to combine. Salt to taste. Chill before serving.
If you are searching for a perfect, nearly fat free vegan mac & cheese that puts that nasty, clumpy store-bought mix to shame, this is the recipe! The secret? Oats and arrowroot powder!
This recipe also makes divine Vegan Bacon Cheez Fries and great Vegan Nachos.
1/2 cup oatmeal
1/2 cup water
1/4 cup onion, roughly chopped
1 teaspoon dijon mustard
1/4 cup nutritional yeast
1/4 cup roasted sweet red pepper (I used jarred roasted red peppers)
1/2 a lemon’s juice (about a tablespoon)
1 teaspoon salt
Additional 1/2 cup water
2 teaspoons arrowroot powder or cornstarch
5 cups cooked macaroni or corkscrew pasta
Cook oatmeal in 1/2 cup water on stovetop or in microwave for 4 minutes stirring after each minute so it doesn’t boil/overflow. Combine onion, mustard, nutritional yeast, roasted red pepper, lemon juice, water, and salt in a blender or food processor with cooked oatmeal. Process until completely pureed with no oatmeal or pepper chunks. Taste test sauce, add salt if needed. Add arrowroot or cornstarch, process again for 1 minute.
Pour sauce into a medium sized sauce pan and heat on the stove on medium heat. Stir constantly. Mixture will thicken. Serve the thick sauce with cooked pasta. It also made a great nacho cheez for chips when I mixed it with taco seasoning! Unlike nasty dairy nacho cheez, it does not harden with nasty animal-cholesterol lumps… eeeewwww. This cheez stays perfectly smooth in the refrigerator and of course has almost zero fat!
I was the freaking unicorn: the only Midwestern child ever who despised Kraft macaroni & cheese. Overcooked white pasta in cow’s milk always gave me a gag reflex, I also never liked cheese casseroles or lasagna, though I ate them and often pretended to like them because I did as I was told. I love vegan “cheeses” because they don’t have the cloying heaviness of cow’s milk cheese and after eating them I feel good, unlike when I was a girl with chronic stomach upset. This macaroni and cheese has 5 grams of fat per serving, unlike Kraft mac & cheese which has a whopping 19 grams of fat per serving, all of it coming in the form of growth hormone-laden, cancer-causing, immune-destroying, artery-clogging, cow-hurting dairy.
4 cups cooked elbow macaroni (about 2 cups uncooked)
1 package Mori Nu (12.3 ounces) silken firm tofu
1/3 cup nutritional yeast
1 Tablespoon onion powder or flakes
1/2 cup water
1/2 a lemon’s juice
3/4 teaspoon turmeric, for happy yellow color
1 teaspoon of prepared yellow or Dijon mustard
Cook elbow macaroni according to package directions until al dente (still a little firm) drain it, set aside.
Put tofu, nutritional yeast, onion powder, water, lemon juice, turmeric, and mustard into a blender. Blend until smooth. Pour sauce over cooked noodles. It seems like a lot of sauce at first but the noodles will absorb it. Heat on stovetop or in the microwave until it is warm. Technically, you can eat it cold if you’re freaky like that, it’s perfectly safe.