Curly Macaroni-Bake Deliciousness!

Curly Macaroni-Bake Deliciousness!



1 16 ounce box curly macaroni

½ teaspoon cayenne pepper

1 teaspoon Trader Joe’s South African smoke-seasoning blend

1 teaspoon

Sea salt and pepper to taste

2 tablespoons vegan butter

2 chopped Cajun tofurky vegan sausages

½ cup finely chopped Vidalia onion

3 cloves finely chopped garlic

1-1/2 cups chopped mushrooms

1 cup chopped peppers (I use red, yellow and green)

2 tablespoons chopped jalapeno peppers

2 cups jarred tomato basil sauce

8 ounces grated vegan mozzarella (I used Follow Your Heart)

½ cup sliced olives

Cheese Sauce Ingredients:

1-3/4 cups soy creamer or cashew cream

1 tablespoon arrowroot powder

2 cups grated vegan cheddar cheese (Daiya brand)

1 teaspoon onion powder

1 teaspoon garlic powder

½ nutritional yeast


Preheat oven to 375F

Cook pasta al dente according to directions. Drain and reserve 1/2-cup starchy cooking water.

In a large cast iron skillet melt the butter and add the chopped onions. Cook over low heat for 5 minutes until translucent. Add the garlic, mushrooms and chopped sausage, continue to cook for 5 more minutes. Add the peppers, jalapeno peppers, cayenne, South African Smoke seasoning, sea salt and pepper. Stir and cook over medium heat for 3 more minutes.

In a blender or food processor mix all of the sauce ingredients together.

Grease a large casserole dish and add the drained pasta. Stir in the sausage and veggie mixture along with the cheese sauce, marinara, half of the mozzarella and the starchy cooking water. Top with remaining mozzarella and olives. Bake for 30-40 minutes until brown on top. Serve with a fresh chopped salad. Enjoy! XO