https://www.cutoutandkeep.net/projects/mexican-macaronie-vegan-2 • Posted by Felecity W.
This is a dish my mom used to make frequently when I was growing up. I have changed it to make it less fattening and more healthy. The addition of whole wheat elbow macaroni and Vegan Boca crumbles make this dish filling and comforting without the guilt. This is enough to serve 4. It also tastes just as good as leftovers.
This is a dish my mom used to make frequently when I was growing up. I have changed it to make it less fattening and more healthy. The addition of whole wheat elbow macaroni and Vegan Boca crumbles make this dish filling and comforting without the guilt. This is enough to serve 4. It also tastes just as good as leftovers.
First gather you ingredients you will need: 1 can tomato sauce 1/2 large tomato sliced into chunks 2 cups elbow macaroni (I used wheat pasta) 1 cup boca crumbles (see picture) Salt, pepper and chili powder to season
Saute your elbow macaroni in a medium size saucepan until browned. Once it reaches this stage, (look at pic) add the boca crumbles. Depending on how much protein you would like you may add more or less crumbles
Add can of tomato sauce and the chopped tomato, Fill the empty tomato sauce can 3/4 with water and add to pot. Bring mixture to boil, then simmer until macaroni is tender (5 mins)