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 »
2 lbs. red skin potatoes, scrubbed 8 oz. whole-wheat pasta noodles (try shorter noodles like penne) 1/2 red onion, finely chopped 1 celery stalk, finely chopped 2 cups vegan mayonnaise (try Vegenaise) 1 cup vegan sour cream (try Tofutti brand) 2 tsp. salt 1 tsp. pepper 1/2 cup white wine vinegar 1 1/2 tsp. paprika … Read more »
1 box ziti 1 lb. vegetarian chicken, chopped into bite-sized pieces (try Morningstar Farms Meal Starters Chick’n Strips or Worthington Chickette) 1/2 can corn 1 can chopped mushrooms 1 scoop nutritional yeast 1 jar pasta sauce 1 pkg. Monterey Jack “Melt Your Heart” vegan cheese (or your fave vegan cheese) 2 Tbsp. margarine (amount will … Read more »