Vegan Creamy Macaroni Soup

16 oz small macaroni
1 tsp salt
3 tbsp canola oil + 2 tbsp canola oil
1/4 cup garlic (1 head), minced
1 onion, diced
3 spears celery, ends off/leaves on, chopped
1 carrot, diced
2 tbsp garlic powder
1/4 cup soy sauce
Soymilk as needed

Fill a large pot 3/4 full with water and bring to a boil. Add salt, macaroni, and 3 tbsp canola oil. While macaroni is cooking, heat 2 tablespoons of canola oil in a frying pan and saute garlic and onions. When macaroni is soft, add celery, carrots, garlic powder, soy sauce, sauteed garlic and onions. Just before serving add soymilk to separate portions. 3 tbsp of soymilk per 1/2 cup of soup is a good amount for a creamy, but still flavorful soup.

Altered from a family recipe

Vegan Sundried Tomato Mozzarella Tofu Patties

12 oz textra box firm tofu
1 package Tofu Burger Patty Mix
3 pieces sundried tomatoes + 2 tbsp oil from jar of Giada Sundried Tomatoes
1/2 cup Daiya nondairy mozzarella cheese shreds

With a pair of scissors, cut off 4 triangle ends of the tetra box of tofu, carefully draining the liquid inside. Cut off the top of the box and empty into a small mixing bowl.
Grab three pieces of sundried tomatoes from the jar and slice them approximately into 1cm pieces. Add Tofu Burger Patty Mix to the bowl and knead together. Add half sundried tomatoes to the bowl, knead again, and then the remaining half to evenly distribute the tomatoes. Do the same with the cheese.
Warm a large skillet on medium heat and add 2 tbsp oil from the jar of sundried tomatoes. Divide the tofu mixture into 5 pieces and form 5 patties. Cook until patties move easily in the pan and flip to brown the other side. Serve with your choice of bread, rice and vegetables (e.g. bell peppers and eggplant), or delicious by themselves.

Altered from recipe on Tofu Burger Patty Mix