LOGIN
SIGN UP
Your free recipe manager,
shopping list, and meal planner!
Learn more!
Go to Community recipes!
Ingredients
  • subheading: SCALE 1X 2X 3X:
  • subheading: Boil Ingredients:
  • 1 - [ 14.4 oz. bag ] frozen cauliflower florets *
  • 3 cups Russet potatoes, peeled, small dice
  • subheading: Sauce Ingredients:
  • ⅓ cup unsweetened plain plant milk
  • ½ cup low-sodium vegetable broth *
  • ½ cup water
  • 3 Tablespoons distilled white vinegar
  • 1 teaspoon ume plum vinegar *
  • 1 to 3 teaspoons hot sauce *
  • 1 Tablespoon reduced-sodium tamari *
  • 1 Tablespoon natural peanut butter *
  • ⅓ cup nutritional yeast ( /-)
  • ⅓ cup roasted red bell peppers *
  • subheading: Sauce Herb/Spice Ingredients:
  • 1 Tablespoon dried minced onions
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 ½ teaspoons smoked paprika
  • ¼ teaspoon sweet paprika
  • ¼ teaspoon regular chili powder *
  • ¾ teaspoon ground mustard
  • ¼ to 1 teaspoon sea salt ( /-) *
  • ¼ teaspoon cayenne pepper *
  • subheading: Pulse Herb Ingredients:
  • ¼ teaspoon dried crushed thyme leaves *
  • 1 teaspoon dried oregano
  • subheading: Other Ingredients:
  • 16 oz. GF elbow macaroni (or pasta of choice)
Steps
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!
 

Page footer