• 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