Step 1

Pre-heat the oven to 425 degrees. Wash the potatoes and cut into 1 inch chunks. Lightly drizzle with olive oil (optional) and salt, then spread on a greased or lined baking tray. Bake for 45 minutes, or until crispy.

Step 2

Make the lentil sauce. In a medium pot over medium heat, add a little oil or water. Once hot, sauté onions and garlic about 3 minutes or until translucent.

Step 3

Add in lentils, crushed tomatoes, vegetable broth, and all the spices. Raise heat to high and bring to a boil. Then reduce to low and simmer uncovered 25-30 minutes until the sauce is thick and creamy.

Step 4

Make the macaroni salad. In salted water, cook elbow noodles al dente according to package instructions. Drain and rinse with cold water.

Step 5

Chop the celery, red onion, and bell pepper.

Step 6

Blend the vegan mayo, silken tofu, and the remaining ingredients until totally smooth.

Step 7

In a large mixing bowl, add the noodles, veggies, and sauce. Mix together.

Step 8

Assemble your garbage plate. To a large plate, add the vegan macaroni salad and home fries.

Step 9

Next add veggie burger or vegan hot dog.

Step 10

Then add a generous scoop of lentil meat sauce.

Step 11

Garnish with chopped raw onions, ketchup, mustard, and hot sauce. Serve with a side of Italian bread and vegan butter.