Dairy-Free Alpenmacaroni with Apple Sauce

Instructions

1. 1In a large heavy-bottomed pot, add the 4 cups of Vegetable Broth and bring it to a rolling boil over high heat, reaching approximately 100°C. Add the about 450 g of Elbow Macaroni and the about 450 g of Potatoes, peeled and diced.
2. 2Continue to cook the macaroni and potatoes for 10-12 minutes, or until both are tender and can be easily pierced with a fork. Carefully drain the contents of the pot through a colander and set aside.
3. 3Return the same large heavy-bottomed pot to medium heat, aiming for a surface temperature of 148.9-162.8°C (150-160°C). Add the 2 tablespoons of Plant-Based Butter and allow it to melt completely. Add the 1 medium Onion, chopped, and sauté for 5-7 minutes until it is softened and translucent.
4. 4Return the cooked about 450 g of Elbow Macaroni and about 450 g of Potatoes to the pot with the softened onion. Add the about 340 g of Smoked Sausage (plant-based), sliced, and the 2 tablespoons of Nutritional Yeast. Stir everything together thoroughly over medium-low heat for 2-3 minutes, allowing the ingredients to warm through.
5. 5Season the mixture with Salt and Pepper to taste, stirring once more to distribute evenly. Serve the Alpenmacaroni hot, with a side of the 1 jar of Applesauce.

Substitutions

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