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Ingredients
  • 1 Pound(16oz.) Grape tomatoes
  • 1 Tablespoon 2 teaspoons Olive oil
  • 1 teaspoon Salt
  • 12 Ounces Macaroni, regular or gluten free
  • ½ a Red onion, diced
  • 6 Cloves Garlic, chopped
  • 3 Tablespoons Vegan butter, I used Earth Balance
  • 3 Tablespoons All purpose flour
  • 2 ½ Cups Non dairy milk, I used soy milk
  • 3 Tablespoons Nutritional yeast
  • ¼ Cup Vegan Parmesan, I used Follow Your Heart
  • 1 Cup Frozen spinach, thawed and drained
  • 1 Cup Kalamata olives, chopped
  • Salt and pepper to taste
  • Fresh lemon juice(optional)
  • Vegan feta, I used Violife (optional)
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