INGREDIENTS
3 1/2 cups
dry elbow macaroni
1/2 cup
margarine ((make sure you’re using a vegan variety!))
1/2 cup
flour
2 cups
unsweetened soy milk
1 cup
vegetable broth
1/2 tsp
salt
2 tsp
Bragg’s Amino Acids
2 tbsp
soy sauce
3 cloves
garlic (pressed)
1 tsp
turmeric
1/4 cup
vegetable oil (or more for thinning)
1 cup
nutritional yeast flakes
1/2 tsp
smoked paprika
1 cup
breadcrumbs
Sriracha sauce (to taste)