19 March 2014

Macaroni casserole

This is a different version of macaroni cheese without a creamy sauce and with added soy mince. This one is quick an easy to make and a perfect dinner for busy weekdays.

WARNING! This recipe makes two large oven dishes, so if there aren't enough eaters, half the amounts or prepare as cheap eats and freeze for future use.


1,5 cups soy mince
1tsp vegetable stock powder
2tbsp soy sauce
3 shallots
3 garlic cloves
2 bell peppers
1tbsp olive oil
2tsp salt
1tsp white pepper
1tsp paprika
1tbsp parsley
500g macaroni
300g Red Leicester and Cheddar cheese mix grated


Hydrate the soy mince in water with added vegetable stock powder and soy sauce for about 15 minutes.

Chop the shallots, garlic and peppers and cook them in olive oil until soft. Add the drained soy mince to the pan and season. Let it simmer for about 20 minutes to let the flavours blend.

Boil the macaroni in water until done. Then add it to the soy mince and stir.

Place everything into large oven dishes and cover with grated cheese.

Bake at 200C for 15 minutes until the cheese has melted and is golden brown.


Your VegHog

No comments:

Post a Comment

Thanks for reading! I would very much appreciate any comments or suggestions from you.