Ok, so I’m not American. And I’ve adjusted this recipe a lot. Not just in veganising it but also in adapting it for my Kiwi tastes. This is adapted from a non-vegan recipe which used packet sauce. I make my own cheesy blachemel but you could use a packet vegan cheese sauce to good effect (such as the Cherish one if you’re in Au/NZ – I don’t know about the US brands – sorry).
- 1 500g package of dry pasta (spirals or macaroni work best)
- 2 small onions, diced
- 1 Tbls sugar
- 1 package of vegan hotdogs, sliced diagonally into 3 cm (ish) slices
- 1 cup sun-dried or semi-dried tomatoes, chopped
- Retain oil from sun-dried tomatoes for frying
- 1 litre (1.5 batches) of cheesey sauce (prepared without the onion)
- Sesame seeds for topping (about 1/4 cup?)
Cook the paste for half the recommended duration. So in this case the packet called for 10-12 minute pasta and I cooked it for 5 minutes before straining it. Let it sit in the strainer while you finish the rest.
Preheat oven to 175ºc (About 350ºF).
Caramelise the onion in a large fry pan according to the ‘cheating’ method which adds sugar. Then add the hotdogs and sun-dried tomatoes. Cook on med-high heat until hotdog slices start to brown up.
Mix the pasta and hotdog/onion/tomato mixture together thoroughly. To do this I add them back into the big stock pot I cooked the pasta in, put the lid on and toss it vigorously. But I’m lazy and don’t do my own dishes (yay spouse!) – so do whatever works for you.
Add the pasta and sausage mix into a greased casserole or lasagne dish. Pour in all the sauce – yum. Top with sesame seeds.
Cover with foil (or lid if you have one) and cook for 20 minutes. Remove foil and cook for a further 5-10 minutes to brown.
- Add 1 cup of frozen peas before cooking
- Mix fresh baby spinach through cooked pasta (when you add the sausage mix)