1/2 cup water or vegetable stock 2 onions, chopped 1 large bell pepper, diced 2 carrots, sliced 2 celery stalks, sliced 1/2 lb. (about 2 cups) mushrooms, sliced 1 15-oz. can chopped tomatoes 1 15-oz. can kidney beans, drained 1/2 tsp. paprika 1/2 tsp. black pepper 2 Tbsp. low-sodium soy sauce 8 ounces rigatoni (or … Read more »
1 Tbsp. vegan margarine 1 Tbsp. flour 1 cup unsweetened soy milk 1/4 cup shredded vegan mozzarella 1/2 tsp. salt 1/2 tsp. pepper 1 tsp. fresh jalapeño, minced 1 cup diced tomato 1 12-oz. package dry whole-wheat penne or rotini pasta Melt the margarine in a small sauce pan over low heat then add … Read more »
Adapted from a recipe by Lauren Toyota.
You’ll be lusting for more of this lovely linguine topped with vegan chicken Parmesan, which is as simple to make as it is satisfying.
This macaroni and “cheese” is prepared the Southern way—and it’s to die for.
Toss all the ingredients into your slow cooker, and in as little as one hour, you’ll have perfectly cooked vegan meatballs ready for pasta, subs, or sliders!
With only five ingredients in this simple recipe, you can’t go wrong.
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