For this recipe, you will need to boil
- 1 cup peeled and diced yellow potatoes
- 1/3 cup peeled and diced carrots
- 1/3 cup chopped onion
- 2 1/2 cup of macaroni
Once cooked, blend all the veggies with
- 1 cup water of the liquid from the boiled veggies or boiled pasta
- 4 tablespoons nutritional yeast flakes
- 1 teaspoon salt
- 2 teaspoon pepper
- 3 cloves garlic
- 1 pinch paprika
Once blended, heat in a sauce pan and add 2 tablespoons of tapioca flour and a total of 1 cup of shredded cheese. It is very important to keep stirring. This permits the tapioca to thicken the sauce and give you that stretch. After a few minutes of constant stirring, add your cooked pasta to your sauce.
Simply roll them into bite size balls once cooled and coat generously with breadcrumbs. Fry them at 375 until golden brown while always turning the balls.
Recipe by: @oliveganfoods