Prep: 10 minutes
Cooking time: 45 minutes-1 hour
6 Servings
Ingredients:
Cooking oil
2 vegan hotdogs, thinly sliced
1 red potato, peeled and cut into small dice
2 tablespoons vegan butter (optional)
3 cloves of garlic peeled, crushed, and minced
½ yellow onion, peeled and minced
1 celery stick, thinly sliced
Few pinches sea salt
½ gallon of unsweetened almond milk (or your preferred plant-based milk)
2 cups elbow macaroni noodles (shell or spaghetti noodles are good too)
¼ cup mushroom broth powder or paste, plus more if needed
1 carrot, peeled and cut into matchsticks
¼ of small cabbage, shredded
Black pepper to taste
White pepper to taste
Celery salt to taste (optional)
Bread bowl for serving (optional)
Instructions:
- Heat a large pot over high heat. Pour enough oil to cover the bottom of the pot.
- Fry the hotdogs and potatoes until all sides are cooked and slightly crispy.
- Turn down the heat to medium heat and mix in the vegan butter, garlic, onions, celery, and a few pinches of salt.
- Cook until the onions have softened and turned slightly translucent.
- Pour the almond milk and mushroom broth. Mix well and bring to a boil.
- Once boiling, add the noodles and cook for 8-10 minutes or until the noodles have softened. Stir occasionally so the noodles won’t stick.
- Once the noodles are tender, mix in the carrots and cabbage. Cook for another 3 minutes or until the carrots have softened.
- Season with salt, celery salt, black pepper, and white pepper. Add more mushroom broth if needed. Turn off heat and serve in a bread bowl (optional).
Recipe Courtesy of RG Enriquez of Astigvegan.com
