No Whey, José!

This is another recipe from Chelsea’s grandma that has been veganized, and it has always been a big hit around our family table. This makes enough for 4-5 people and we’ve found that halving it is perfect for 2-3 with some leftovers.

2 tablespoons olive oil

1 cup onion, chopped

3 cloves garlic, minced

1 cup carrot, diced

1 cup celery, diced

1 lb veggie burger crumbles

6 oz can tomato paste

28 oz can diced tomatoes

1 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon oregano

2 teaspoons fresh basil, chopped

1/2 lb small shell macaroni

1 cup cooked spinach

Preheat oven to 350 degrees. In a large pot, heat oil and saute onion and garlic 3-5 minutes. Add carrot and celery and saute for another 5 minutes. Add veggie burger crumbles and cook until lightly browned. Add tomato paste, diced tomatoes, salt, pepper, oregano, and basil. Simmer uncovered for 1 hour. Cook macaroni according to box directions. Drain and add to the pot along with the cooked spinach. Turn into a greased casserole dish or a large oven-safe bowl and bake for 15-20 minutes.