Ingredients
- 3 cups dried elbow macaroni pasta
- 1/2 cup potato, peeled and cubed
- 1/2 cup carrot, peeled and chopped
- 2 tbsp olive oil, divided
- 1 medium cooking onion, finely chopped
- 2 cloves garlic, minced
- 1 lb meatless farm co. plant-based ground
- 1 no-beef (or vegetable) bouillon cube
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp dijon mustard
- 1/2 tsp chili powder
- 1/2 tsp freshly ground black pepper
- 1/4 cup soy milk + extra as needed
- 1 tbsp olive oil
- 1 tsp lemon juice
- 2 tbsp nutritional yeast
- sea salt to taste
- 1 cup vegan shredded cheese of choice, optional
- 1/4 cup italian parsley, chopped
- get the full recipe on my blog theedgyveg.com)