A veganized childhood recipe that my mom used to cook for busy evening suppers between homework and dance classes.
Tip : Freeze into individual portions and unfreeze for lunches when needed.
Prep : 5 min
Cooking : 6 min + 22 min
Servings : 6
¾ box of 454 g (340 g) long macaroni (eg : Catelli)
2 cans of 284 ml (568 ml) tomato soup
1 Tbsp (15 ml) vegan worcestershire sauce (eg : The Wizard’s found at Metro grocery store)
1 tsp (5 ml) onion powder
Pepper, to taste
227 g vegan cheese, grated (eg : Gusta's Italiano cheeze)
Preheat the oven to 350 F.
Cook the macaroni al dente, as indicated on the package. Drain and return the macaroni to the saucepan.
Add all the ingredients, except the cheeze, and mix.
Transfer to ovenproof container, sprinkle with cheeze and cook for 20 minutes. Continue broiling for 1-2 minutes.
Serve immediately. If reheated, add tomato soup. Freezable.