Älplermagronen (Dairy-Free & Nut-Free)

Ingredients

• 1 lb Elbow macaroni
• 2 medium Potatoes, peeled and cubed
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 4 cups Vegetable broth
• 1/2 cup Unsweetened applesauce
• 1/2 cup Vegan parmesan cheese
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 medium Apples, cored and sliced (optional)

Instructions

1. 1Preheat your oven to 375°F (190°C). Peel the 2 medium potatoes and cut them into 1/2-inch cubes. Chop the 1 medium onion into 1/2-inch pieces. Mince the 2 cloves of garlic. If you are using the 1 medium apple, core it and slice it into 1/4-inch thick rounds, then set aside.
2. 2Fill a large pot (at least 6-quart capacity) with water and bring it to a rolling boil over high heat. Add the 1 lb of elbow macaroni and cook for 7-9 minutes, or until the macaroni is tender but still firm to the bite (al dente). Drain the cooked 1 lb of elbow macaroni in a colander and set it aside.
3. 3In a separate large pot (at least 6-quart capacity), combine the cubed 2 medium potatoes, chopped 1 medium onion, minced 2 cloves garlic, and 4 cups of vegetable broth. Bring this mixture to a boil over medium-high heat. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the 2 medium potatoes are easily pierced with a fork.
4. 4Remove the large pot from the heat. Stir in the 1/2 cup of unsweetened applesauce, 1/2 cup of vegan parmesan cheese, 1 tsp of salt, and 1/2 tsp of black pepper until all ingredients are well combined and the cheese has melted into the sauce.
5. 5Add the drained 1 lb of elbow macaroni to the large pot with the potato and sauce mixture, stirring gently until the macaroni is evenly coated. Pour the entire mixture into a 9x13-inch baking dish. If you are using them, arrange the sliced 1 medium apple evenly over the top of the mixture.
6. 6Bake in the preheated oven at 375°F (190°C) for 20-25 minutes, or until the top is golden brown and the mixture is bubbling around the edges. Carefully remove the baking dish from the oven and allow the Älplermagronen to cool for 5-10 minutes before serving; this allows the sauce to thicken slightly and prevents burns.

Substitutions

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