Daily Random Recipe
INGREDIENTS:
- 200 g / 7 oz macaroni pasta
- Half a block of Cheezley (or other vegan cheese equivalent), grated
- Half a large or one small onion, finely chopped
- 2-3 tomatoes, chopped
- 500 ml (nearly a pint) soya milk
- 1 T flour or potato flakes
- 1 heaped t herbs (chives or parsley are good)
- 2 T cider vinegar or lemon juice
- Pinch of salt
- 2 T nutritional yeast flakes (Engevita, if you are British)
- Veg ghee or oil
- Squirt of tomato puree (optional)
1. Gently fry the onion and tomato in the veg ghee or oil for about 12 mins until transparent. Meanwhile cook the pasta in salted water until only just cooked, then drain.
2. Stir the flour or potato flakes into the oily onion mixture and add the soya milk gradually, stirring, until it begins to thicken. Add the rest of the ingredients.
3. Stir in the cooked pasta and cook gently for about another min. Serve straightaway. Good with a leafy salad.