Mexican Style Vegetarian Macaroni
Prep Time
Cooking Mode
750 mL (3 cups) cup macaroni
15 mL (1 tbsp.) tbsp. vegetable oil
2 garlic, chopped
2 red onions, chopped
1 red bell pepper, chopped
400 g (1 pack) oz Vegeat beefless ground
To taste salt and pepper
430 mL cup medium salsa
398 mL cup crushed tomatoes
500 mL (2 cups) cup cheddar and mozzarella cheese, grated
¼ jalapeno pepper, seeded and sliced
5 mL (1 tsp.) tsp chili seasoning
5 mL (1 tsp.) tsp ground cilantro
5 mL (1 tsp.) tsp ground cumin
750 mL (3 cups) cup macaroni
15 mL (1 tbsp.) tbsp. vegetable oil
2 garlic, chopped
2 red onions, chopped
1 red bell pepper, chopped
400 g (1 pack) oz Vegeat beefless ground
To taste salt and pepper
430 mL cup medium salsa
398 mL cup crushed tomatoes
500 mL (2 cups) cup cheddar and mozzarella cheese, grated
¼ jalapeno pepper, seeded and sliced
5 mL (1 tsp.) tsp chili seasoning
5 mL (1 tsp.) tsp ground cilantro
5 mL (1 tsp.) tsp ground cumin
Directions
1Cook the macaroni in salted water for 6–7 minutes or until al dente. Strain and set aside.
2Preheat the oven to 175 °C (350 °F).
3In a large non-stick oven-safe sauce pan, heat the oil and sauté the garlic, onion, and bell pepper for about 3 minutes.
4Add the Vegeat beefless ground and spices, and mix well. Cook for 3 minutes or until the vegan mix is cooked. Note: the beefless ground remains quite red even when fully cooked.
5Add the salsa, tomatoes, cooked macaroni, and mix well. Remove from heat.
6Cover the macaroni with cheese and add the jalapeno slices. Bake the macaroni for 10–12 minutes or until the cheese is melted and lightly browned.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note