INGREDIENTS
2
heaping cups Broccoli florets, frozen or fresh
4 cloves
Garlic
1/2 tbsp
Herbes de provence
1 can
Tomatoes
1/2
White onion, medium
2 cups
Vegetable broth, low sodium
3
Splashes hot sauce
1/2 tbsp
Vegan worcestershire sauce
2
Full cups macaroni (250 grams/8.8 oz)
1/4 cup
Nutritional yeast
1
Sea salt and black pepper