Vegan Baked Macaroni With Tomatoes Recipe

About this recipe

A comforting vegan twist on classic baked macaroni and cheese, featuring creamy plant-based cheddar, juicy tomatoes, and a hint of onion flavor. Perfect for a satisfying dinner.

Ingredients

• NaN Unsweetened Almond Beverage
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 500G Filotea Penne Rigate Durum Wheat Semolina Pasta, 500G
• 250G Holland & Barrett Nutritional Yeast Flakes
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G

Instructions

1. 1. Cook 2 cups of macaroni according to package instructions, then drain and set aside.
2. 2. Peel and finely chop 1 onion.
3. 3. Preheat the oven to 350°F (175°C). Open and drain 1 can of stewed tomatoes.
4. 4. In a mixing bowl, combine 1 cup of unsweetened almond milk, 2 cups of shredded vegan cheddar cheese, the stewed tomatoes, and the chopped onion. Mix well.
5. 5. Pour the cooked macaroni into a baking dish and spread it evenly.
6. 6. Pour the tomato and cheese mixture over the macaroni and stir gently to combine.
7. 7. Bake in the preheated oven for 40 minutes, or until the top is golden and bubbling. Serve hot.