12 ounces rotini - or other small noodle
boiling, salted water
1 tablespoon margarine
4 Soyrizo sausages (if you don't have this, just get some vegan beef - like Smart Ground -
and mix it with a cheap taco spice packet or various Mexican spices (e.g., cilantro,
oregano, rosemary, etc.)
1 small onion, diced
1 cup soy milk
1/2 teaspoon salt
vegan cheese (recipe included at bottom)
6-8 tomato slices
Cook rotini. Drain, rinse with cold water. Meanwhile, melt margarine in saucepan over medium-high heat. Crumble sausage into pan, add onion, and cook until sausage is brown and onion is limp. Add cooked pasta, milk, salt and pepper to mix.
Pour 1/2 of sausage mix into greased 2 1/2 quart casserole; top with 1/2 vegan cheeze mix. Add remaining sausage mix, top with remaining cheeze mix, and arrange tomato slices on top.
Bake, uncovered at 350 degrees for 20-25 minutes. (6 servings)
For Vegan Cheeze (can be added to cooked noodles to make mac & cheeze):
1/2 cup flour 1/2 cup nutritional yeast (which is slightly expensive, but can be found in bulk bins -oddly, it closely resembles its much cheaper store product friend, soy flour.) 2 cups soy milk 2 tablespoon garlic powder 3 teaspoon paprika margarine (just to make creamier; optional - 1/4 c.) mustard (a small squirt, depending on taste; but start with VERY small amount, about 2 tsp.)
Add flour, yeast, and soy milk to saucepan. Cook on medium heat while whisking constantly. While whisking, add garlic powder and paprika. Mix will thicken while it cooks. When mix starts to boil and has reached desired consistency, turn heat off. Stir in margarine and mustard to texture/taste.
(Add to cooked macaroni noodles for Mac & Cheeze! Make thicker to use as nacho dip.)
Suzie homemaker says, "Mmm!"