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Soyrizo Mac'n'Cheez-o

What you need: 

1 pound spiral pasta
2 cups water
1/4 cup nutritional yeast
1 tablespoon garlic powder
1 tablespoon onion powder
3 tablespoons flour
1 tablespoon vegan buttery spread
2 cups vegan chorizo (I use soyrizo)
1-2 tablespoons oil
1/2 onion, diced
1 cup corn (frozen works great!)
1 can (14 ounce) diced tomatos in juice

What you do: 

1. Start by boiling a big pot of water to cook all the noodles. While you wait for the water to boil, you can work on the other parts of the recipe. Once the water is boiling, cook pasta until done, about 7-10 minutes depending on type.
2. Meanwhile, make the cheeze sauce. Add water, onion and garlic powders, buttery spread, nutritional yeast, and flour to a blender and mix well. I guess you can do this in a bowl, but I like using my blender.
3. After the sauce is ready, heat a very large skillet. Add oil and onions and cook onions until softened. Add vegan chorizo and stir around until hot. Add tomatoes, corn, and cheeze sauce mix. Stir well and simmer 5 or so minutes until the sauce thickens slightly.
4. At this point the pasta should be done. Drain the pasta and then carefully mix it all into the cheeze mix in the skillet. Heat a little bit longer to let the flavors mix together.
Serve with some salsa, tofu sour cream, or avocado slices. Yum!
I don't add salt to most of my cooking. You might want to try a little and see if you would like some salt in this or other seasonings. The cheeze/tomatoes really help mellow out the soyrizo, so it isn't as spicy as it normally is when it is more "concentrated" in a dish.

Preparation Time: 
less than 30 minutes
Cooking Time: 
Servings: 
6-8

SO HOW'D IT GO?

This is really good! It tastes like what I remember of hamburger helper.  Thanks for the great recipe  :)>>>

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Oh, and I didn't use any sort of buttery substance in it either.

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Delish! (It doesn't hurt that soyrizo is my new favorite thing in the world, though--this is my first package!)

I substituted the tomatoes for bottled tomato sauce (a really good kind with artichoke hearts in it), left out the corn since I didn't have any, and added some turmeric upon a previous poster's recommendation. I added a little extra nooch to the sauce b/c I was afraid of it not being cheez-y enough. For my taste (and given my use of bottled sauce) it was plenty salty enough with adding any extra. Awesome.

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This makes a whole lot of food, and I halved the recipe! It reminded me of the days when my mom would make Hamburger Helper, which was nice. It was my first time trying soyrizo, and I have to admit, I don't love the taste. It was good and I will make it again, next time when company is expected!

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I have made this twice now, and it seems to get better each time!  The only variation that I make on this recipe is I add green pepper and double the cheeze sauce.  SO GOOD!  This is seriously one of my favorite recipes on this site!  It's quick, easy, not too expensive, and delicious.  YUM, I can't wait to eat it again already!

;)b

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My boyfriend hate hate HATES tomatoes which is crappy cuz i love them. do you think he will like this? or should i just omit them?

Just omit them.

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My boyfriend hate hate HATES tomatoes which is crappy cuz i love them. do you think he will like this? or should i just omit them?

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I just made this again today and it's awesome! Super easy...I  didn't use any tomatoes, and it's still delicious. I just made my basic go-to mac and cheese and added soyrizo.  :)

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I made this today for lunch, and it was tasty.  It's very much like chili mac, although I usually have beans in my chili mac.  The cheesy flavor in this dish is subtle; if you want more cheesy flavor, I suggest adding more nutritional yeast.  I used cellentani for the pasta and fire-roasted canned tomatoes for the regular canned tomatoes.  I didn't use the entire pound of pasta, more like 12 ounces or so, since I wanted it to be on the saucy side.  I now have a bunch of leftovers for the week, and I look forward to eating them.

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I made this for the 2nd time last night and it reigned supreme both times!
I love it.
I used elbows the 2nd time around and 1 lb seemed like to much so I used about .5 lb and it was perfection.
this recipe rocks harder than eddie van halen!
word to the mothership

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