INGREDIENTS
METHOD
Finely diced 1/4 green bell pepper 1/4 yellow onion 1 clove garlic 1 cup mushroom of choice 1/4 jalapeño Large dice 1 small tomato Large dice 2 vegan sausage links 1 1/2 tbls olive oil 1/2 tsp dried parsley flake 1/2 black pepper 1/2 tsp sea salt 1 tsp nutritional yeast 1 tsp creole seasoning blend 1/4 tsp browning liquid
Preheat the oven to 375 degrees Fahrenheit. Sauté veggies and sausage in olive oil and seasonings. In a 4quart saucepan, bring to a boil 2 cups of elbow pasta. Do not fully cook. In a separate 4-quart saucepan, begin the cheese sauce by melting butter. Layer in remaining wet ingredients and melt in the cheese. Once the cheeses sauce is combined, add in veggies, vegan sausage mixture, and noodles. In a lightly oiled baking dish, layer noodle mix and additional shredded cheese (Optional). Cover the last layer with reserved shredded cheese. Bake for 25 minutes until cheese is melted and bubbly.
CHEESE SAUCE 3 tbls nutritional yeast 3 to 4 slices of creamy vegan cheese 8 oz vegan mozzarella (reserved for topping) 2 tbls vegan cheddar shreds
2 tbls vegan butter 1 cup reserved pasta water 4 tbls vegan Mayo SERVES
PREP
COOK
4
20M
15M
THE EASY VEGAN COOKBOOK
INGREDIENTS
METHOD
Finely diced 1/4 green bell pepper 1/4 yellow onion 1 clove garlic 1 cup mushroom of choice 1/4 jalapeño Large dice 1 small tomato Large dice 2 vegan sausage links 1 1/2 tbls olive oil 1/2 tsp dried parsley flake 1/2 black pepper 1/2 tsp sea salt 1 tsp nutritional yeast 1 tsp creole seasoning blend 1/4 tsp browning liquid
Preheat the oven to 375 degrees Fahrenheit. Sauté veggies and sausage in olive oil and seasonings. In a 4quart saucepan, bring to a boil 2 cups of elbow pasta. Do not fully cook. In a separate 4-quart saucepan, begin the cheese sauce by melting butter. Layer in remaining wet ingredients and melt in the cheese. Once the cheeses sauce is combined, add in veggies, vegan sausage mixture, and noodles. In a lightly oiled baking dish, layer noodle mix and additional shredded cheese (Optional). Cover the last layer with reserved shredded cheese. Bake for 25 minutes until cheese is melted and bubbly.
CHEESE SAUCE 3 tbls nutritional yeast 3 to 4 slices of creamy vegan cheese 8 oz vegan mozzarella (reserved for topping) 2 tbls vegan cheddar shreds
2 tbls vegan butter 1 cup reserved pasta water 4 tbls vegan Mayo SERVES
PREP
COOK
4
20M
15M
THE EASY VEGAN COOKBOOK