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Heat your oven to 350°F (177°C).
In a large pot, add 5 quarts of water and bring to a boil. Add macaroni and cook for 6 to 8 minutes, stirring occasionally. Drain well. Pour the cooked macaroni into a 9x13 baking pan.
Steam 2 cups of broccoli florets for 5 to 7 minutes. Set aside to cool.
In a saucepan, melt vegan butter over low heat. Add chopped onions and saute until translucent. Stir in flour and continue to beat over medium heat until the mixture is smooth and bubbly.
Stir in hot water, aminos (or soy sauce), salt, garlic powder, and turmeric, stirring well.
Cook the sauce until it thickens and bubbles. Stir in the nutritional yeast flakes.
Pour a generous amount of sauce on top of the macaroni and stir. Add veggie meat crumbles and broccoli. Stir all ingredients so they're equally distributed throughout the pan.
Top with a little more of the cheese sauce (we usually have a little bit of leftover cheese sauce which we use for baked potatoes or as a topping for veggies dishes like broccoli). Then sprinkle the top with paprika, and bake for 15 minutes.