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Preparation time
20 minutes
Total time:
45 minutes
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Ingredients
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750 mL (3 cups) macaroni
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15 mL (1 tbsp.) vegetable oil
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2 cloves garlic, chopped
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2 red onions, chopped
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1 red bell pepper, chopped
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400 g (1 pack) Vegeat beefless ground
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To taste, salt and pepper
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430 mL jar medium salsa
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398 mL can crushed tomatoes
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500 mL (2 cups) cheddar and mozzarella cheese, grated
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1/4 jalapeno pepper, seeded and sliced (optional)
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5 mL (1 tsp.) chili seasoning
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5 mL (1 tsp.) ground cilantro
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5 mL (1 tsp.) ground cumin
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Directions
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Cook the macaroni in salted water for 6–7 minutes or until al dente. Strain and set aside.
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Preheat the oven to 175 °C (350 °F).
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In a large non-stick oven-safe sauce pan, heat the oil and sauté the garlic, onion, and bell pepper for about 3 minutes.
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Add 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.
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Add the salsa, tomatoes, cooked macaroni, and mix well. Remove from heat.
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Cover 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.
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