- Level
- very easy
Description
By Audrey Sckoropad
I am often asked if, as a vegan, I am able to eat comfort food and prepare recipes like the ones I loved when I was little. The answer: YES! I love to substitute ingredients in my family’s recipes to adapt them to my needs without compromising on flavour. I hope you enjoy this recipe as much as I do!
Ingredients
- 4 cups
- brown rice macaroni
- 1 tbsp.
- coconut oil
- 1½ cup
- red cabbage, shredded
- 3
- green onions, finely chopped
- 1
- container of white mushrooms, finely chopped
- 1
- red onion, finely chopped
- 1
- clove of garlic, minced
- 3
- carrots, thinly sliced
- 3
- leaves of kale, chopped
- 1 cup
- ground veggie meat (optional)
- Sauce
- 1 tbsp.
- vegan Worcestershire sauce
- ½
- lemon (juice)
- 4 tbsp
- tamari sauce
- ¼ cup
- organic brown sugar or maple syrup
Directions
- Step 1
- Cook the pasta according to the package instructions. Drain and let cool.
- Step 2
- Place the coconut oil, red onion, garlic, and green onions in a pan over medium heat. Stir occasionally.
- Step 3
- After 5–8 minutes, add all the other vegetables and the veggie meat. Reduce the heat slightly and cook for another 5 minutes.
- Step 4
- Add the remaining sauce ingredients and the macaroni. Mix and let cook for 3 minutes.
- Step 5
- Serve hot. Enjoy!
