Vegan Pan Deglazing Macaroni and Cheese

3 qt pan w/leftover sauce (I cooked potatoes o'brien, soyrizo, and Gardein bbq wings separately)

5 1/2 water

2 cups macaroni (8 oz)

2 tbsp nutritional yeast

1 tsp vegetable bouillon powder

1 tsp Yondu

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp pepper

2 tbsp vegan butter

1/8 tsp garlic salt (dash)

1/4 cup Daiya cheddar shreds

Fill pan with water 

Scrape down sauce from sides, simmer, add macaroni, and seasonings

Return to a simmer, cover, and cook for 10 minutes

Mix in butter, garlic salt, cheddar, and stir until melted

6 qt pot

10 cups water (2 1/2 quarts), try 2 quarts next time

16 oz macaroni

1/4 cup nutritional yeast

2 tsp vegetable bouillon powder

2 tsp Yondu

1 tsp onion powder

1 tsp garlic powder

1 tsp pepper

1/4 cup vegan butter

1/4 tsp garlic salt (dash)

1/2 cup Daiya cheddar shreds

Vegan Semi-Homemade Chili Macaroni

1-4 Beyond meat patties (4-16 oz) or canned black beans

1 box Hamburger Helper chili macaroni (390mg x 5 = 1,950 mg sodium)

5 1/2 cups hot water

1 cup macaroni (optional to decrease sodium per serving)

Daiya cheddar shreds

In a 3 qt frying pan, cook patty and chop into ground with meat chopper

Set aside

Simmer water in pan, add sauce packet, included macaroni, additional macaroni if desired, and bring to a boil

Reduce to low, cover, and cook for 10 min

Mix in cooked beyond meat and cheddar shreds

Optional add-ins:

Diced onion to cook with Beyond meat

Diced tomatoes

Canned beans

1/4 tsp garlic salt (490 mg sodium)