This recipe is so easy and most of the ingredients you will find in your cupboard. I made a batch and I had it for my work lunches. I would have liked some mushrooms in there (I have seen vegan “bacon” mushroom recipes before) but I did not have any at home at the time.
Ingredients 1 medium white potato, chopped
1 cup carrots, chopped
1 medium brown onion, chopped
3 tablespoons of almond milk
2 cups water
½ cup nutritional yeast
½ teaspoon turmeric
1 teaspoon salt
1 teaspoon cayenne pepper
30 ml oil (I used flaxseed oil)
400 g pasta (I used Orgran – Quinoa penne)
Boil the potato, carrots and onion in the water. Leave them in the water once cooked through.
Turn the temperature down to a low heat and add the remaining ingredients excluding the pasta. Stir this through.
Place the mixture into a blender and blend until all the lumps are gone.