Vegan Macaroni Skillet

This is a very simple recipe and it takes about 15 minutes tops. This would be a go to during the week when you don’t have a lot of time to spend on dinner. You can add any vegetables you like or keep it as simple as possible. I hope you enjoy!


1 bag Beyond Better Sunflower Sauce (Cheese Sauce)

8 oz Elbow Macaroni

Yves Original Veggie Grounds

2 Tbsp Minced Garlic

1/2 Large White Onion, chopped

2 Tbsp Avocado Oil

1/2 Tbsp Garlic Powder

1/2 C Nutritional Yeast

1 Tsp Paprika

1/2 Tbsp Basil

1 Tbsp Dried Chives

Salt & Pepper to taste

Optional: Hot sauce ( I added some chili & garlic Cholula to mine)

Also, if you don’t like using fake meats, I would suggest substituting the veggie grounds with lentils.


Bring pasta water to a boil and add elbow macaroni. Add avocado oil to a cast iron skillet on medium heat. Chop the onion & mince the garlic. Add both into the skillet and saute until fragrant.

Add veggie grounds into the onion and garlic and then add garlic powder, basil, paprika, salt & pepper. Stir frequently.

Follow the directions for the sunflower cheese and add nutritional yeast to it.

Drain pasta and add it into the cheese sauce and then mix with the veggie grounds. Top with the dried chives and enjoy!

I added some chili and garlic hot sauce to my serving and it was amazing!


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