One Pot Mole Mac
Kind of like Hamburger Helper with a Latin flare.
Since I already made the Mole on Monday, this one was a snap. It made a huge potful, so I have leftovers for the rest of the week's lunches!
To make it I just prepared a one pound package of elbow macaroni in salted water. Once done, I drained the excess water from the pot and added:
1/2 a package of Daiya Pepper Jack Cheese
1/3 cup Earth Balance
1 cup of the Mole Sauce
1/2 cup Tofutti Sour cream
1/2 cup unsweetened Almond Milk
1 cup TVP
salt and pepper to taste
Stir it all together, over low heat, until everything is melted. Cover and let it stand for 10 minutes, to allow the TVP to absorb any excess moisture and become tender.