Soyrizo Mac'n'Cheez-o

Yield: 6-8 servings

1 package Soyrizo (it’s about 2 cup faux chorizo)
1 box (1 lb) spiral pasta (or other fun shape)
1/2 onion
1 cup corn (frozen works great!)
1-2 tablespoons oil
1 can (14 oz) diced tomatoes in juice (can be “flavored” if that is what you have)
2 cup water
1/4 cup nutritional yeast
1 tablespoon EACH garlic powder and onion powder
3 tablespoons flour
1 tablespoon (nice pat) of vegan buttery spread

Start by boiling a big pot of water to cook all the noodles. While you wait for the water to boil, you can work on the other parts of the recipe. Once the water is boiling, cook pasta until done, about 7-10 minutes depending on type. Meanwhile, make the cheeze sauce. Add water, onion and garlic powders, buttery spread, nutritional yeast, and flour to a blender and mix well. I guess you can do this in a bowl, but I like using my blender. After the sauce is ready, heat a LARGE!! (you want all this food to fit in—i used a 15’ cast iron pan!) skillet. Add oil and onions and cook onions until softened. Add soyrizo and stir around until hot. Add tomatoes, corn, and cheeze sauce mix. Stir well and simmer 5 or so minutes until the sauce thickens slightly. At this point the past should be done. Or overdone if you cook slowly—watch out! Drain the pasta and then carefully mix it all into the soyrizo-cheeze mix in the skillet. If you used a pan that won’t fit it all, you can change out pots if you need to. Heat a little bit longer to let the flavors mix together. Serve with some salsa, tofu sour creme, or avocado slices. Yum!

**Note: I don’t add salt to most of my cooking. You might want to try a little and see if you would like some salt in this or other seasonings. The cheeze/tomatoes really help mellow out the soyrizo, so it isn’t as spicy as it normally is when it is more “concentrated” in a dish.

From VegWeb.com