INGREDIENTS
1/4 tsp
Basil, dried
3
Bay leaves
1 1/2 cups
Cabbage
3 tsp
Garlic
1 tsp
Oregano, dried
1/4 tsp
Rosemary, dried
1/4 tsp
Sage, dried
2 15 ounce cans
Tomatoes
1
Yellow onion, large
1/2 cup
Vegetable broth
2 15 ounce cans
Tomato sauce
1 cup
Elbow macaroni, cooked
1 tbsp
Adobo seasoning
1 tsp
Black pepper
1/2 tbsp
Salt
1/3 cup
Olive oil
1 cup
Cheese, vegan
2 1/2 cups
Water
2
lbs Plant based crumbles