Description
Vegan Appalachia Macaroni and Tomatoes is a humble, hearty dish that comes together quickly for busy nights.
Ingredients
Scale
Base Ingredients:
- 1 – [ 28 oz. can ] petite diced tomatoes, undrained
- ¾ cup hot pasta water *
- 1/8 teaspoon baking soda *
Vegan Bacon Flavor Ingredients:
- ½ to 1 ½ teaspoons pure maple syrup
- ½ teaspoon reduced-sodium tamari *
- ½ teaspoon hickory-flavored liquid smoke *
- ½ teaspoon tahini (+/-) *
- ½ teaspoon garlic powder (+/-)
- ¼ teaspoon smoked paprika (+/-)
- ¼ to ¾ teaspoon sea salt (+/-) *
- Pinch to ¼ teaspoon black pepper (+/-)
Other Ingredients:
- 1 to 2 cups uncooked elbow macaroni *
Instructions
- Cook the pasta according to the package directions, drain through a colander/strainer and rinse well with cold water to remove all excess starches, set aside to drain. Important Note: When the pasta is almost done, remove about 1 ½ cups of pasta water, set aside. You may not use the full 1 ½ cups.
- In a large stock pot, add the petite diced tomatoes and ¾ cup of the hot pasta water. Bring to a boil, then immediately lower to a simmer. Add the baking soda, stir well.
- Add all the Vegan Bacon Flavor Ingredients, stir well, and simmer for 5 minutes.
- After 5 minutes, add the cooked elbow macaroni. Simmer for 4 to 5 minutes. Enjoy!
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: 4 (makes 5 ½ cups)