Gluten Free Macaroni with Organic Vegetables, Vegan Hot Dogs, and Ketchup
Ingredients
2 C gluten-free brown rice macaroni
2 Lightlife vegan smart hot dogs, chopped
1/2 C organic cauliflower, rinsed, chopped
1/2 C organic zucchini, ends removed, rinsed, chopped
1/2 C portabella mushrooms, rinsed, chopped
2 tbsp. onion, ends and peel removed, rinsed, chopped
4 tbsp. organic ketchup
1/2 C olive oil
1/2 C Bragg Liquid Aminos
1/2 tsp. onion powder
1/2 tsp. garlic powder
2 tbsp. organic flax oil
Instructions: Fill a medium size pot with filtered water almost full, but allow 3-4 inches leeway so the water doesn't boil over. When the water reaches a rapid boil, reduce the heat to medium and add the macaroni. Stir evenly to prevent sticking and allow to cook for 25 minutes or until soft enough to eat. On a second burner, fill a medium size pot with filtered water, only this time, only allow the water to slightly cover the steamer. Bring the water to a rapid boil and once it boils, reduce the heat to medium and add the cauliflower. After 5 minutes, add the zucchini. Cover the pot to contain the steam, but allow for slight leeway so the steam escapes a little and the water doesn't boil over. On a third burner, heat half a C of olive oil on medium heat and after the oil sizzles, add the onions. Stir evenly and allow to cook for five minutes and then add a little more Bragg Liquid Aminos. Then, add the chopped hot dogs and cook for another 10 minutes. When the onions and hot dogs begin to lightly brown, add the mushrooms and continue stirring. At this point, check the macaroni and steamed vegetables and when all is done cooking, turn off the burners and thoroughly drain the water and set aside. When the onion mixture in the pan is finished cooking, turn off the burner. When the macaroni and vegetables are finished draining, add them to the onion mixture. Add the remaining seasonings and stir and mix well. Serve and enjoy!
Ingredients
2 C gluten-free brown rice macaroni
2 Lightlife vegan smart hot dogs, chopped
1/2 C organic cauliflower, rinsed, chopped
1/2 C organic zucchini, ends removed, rinsed, chopped
1/2 C portabella mushrooms, rinsed, chopped
2 tbsp. onion, ends and peel removed, rinsed, chopped
4 tbsp. organic ketchup
1/2 C olive oil
1/2 C Bragg Liquid Aminos
1/2 tsp. onion powder
1/2 tsp. garlic powder
2 tbsp. organic flax oil
Instructions: Fill a medium size pot with filtered water almost full, but allow 3-4 inches leeway so the water doesn't boil over. When the water reaches a rapid boil, reduce the heat to medium and add the macaroni. Stir evenly to prevent sticking and allow to cook for 25 minutes or until soft enough to eat. On a second burner, fill a medium size pot with filtered water, only this time, only allow the water to slightly cover the steamer. Bring the water to a rapid boil and once it boils, reduce the heat to medium and add the cauliflower. After 5 minutes, add the zucchini. Cover the pot to contain the steam, but allow for slight leeway so the steam escapes a little and the water doesn't boil over. On a third burner, heat half a C of olive oil on medium heat and after the oil sizzles, add the onions. Stir evenly and allow to cook for five minutes and then add a little more Bragg Liquid Aminos. Then, add the chopped hot dogs and cook for another 10 minutes. When the onions and hot dogs begin to lightly brown, add the mushrooms and continue stirring. At this point, check the macaroni and steamed vegetables and when all is done cooking, turn off the burners and thoroughly drain the water and set aside. When the onion mixture in the pan is finished cooking, turn off the burner. When the macaroni and vegetables are finished draining, add them to the onion mixture. Add the remaining seasonings and stir and mix well. Serve and enjoy!
