• 10 oz whole wheat elbow macaroni
  
• 1 can vegetarian vegetable soup
  
• 1 can condensed tomato soup (I use Campbell's 'Healthy Request')
  
• 1/2 cup chopped onion
  
• 5-6 sliced mushrooms
  
• 1/3 block Yves Gimme Lean 'Sausage' crumbled
  
• dash of olive oil, vegetable oil, etc. (Whatever you have on hand) -- optional
  

This is my vegan take on a very
common 'hotdish' that is made by
everyone around here. It's extremely
simple to make and VERY flexible. This
is traditionally made with normal,
cheap elbow macaroni and hamburger so
you COULD substitute hamburger style
crumbles and/or plain elbow macaroni-
but I prefer the sausage style stuff
and whole wheat macaroni.

First, boil macaroni according to the
directions on the box and drain.
In a separate pan, heat a small amount
of oil over medium-high heat (this
step can be skipped if you have a
really good non-stick pan). Add onion,
mushrooms, and 'sausage' to the pan.
Fry until the sausage is browned.
Add 'sausage' mixture to cooked elbow
macaroni. Pour vegetarian vegetable
soup and condensed tomato soup over
the noodles and sausage mixture.**Do
NOT add water** Mix well and allow to
heat for a few minutes.

My father and grandparents (omnivores)
love to eat this 'hotdish' with vegan bread
and butter and tons of black pepper.
Bread and peanut butter is also great
with this dish.

Serves: 4-5

Preparation time: 15 minutes