Vegan Beef and Noodles over Mashed Potatoes

I used the "beef" from thehiddenveggies Vegan Roast Beef recipe. Kitchen Bouquet Browning & Seasoning Sauce: water, veggie base (water, carrots, celery, cabbage, onion, parsley, turnips, parsnips), salt Brown rice pasta is 16oz, so 3/4 of the box is 12oz or 340g of pasta.

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Step 1

Put 2 cups vegan roast beef in a big soup pot and generously shake in some Mrs. Dash seasoning. I used a homemade mix.

Step 2

Heat up 6 cups of vegetable broth (3 cubes bouillon and 6 cups of water) before adding to the pot. You can use hot water from a kettle or microwave the water and bouillon cube in a glass measuring cup.

Step 3

Add a big splash, or glug, of Kitchen Bouquet Browning & Seasoning Sauce. The sauce is brown and contains: water, veggie base (water, carrots, celery, cabbage, onion, parsley, turnips, parsnips), salt.

Step 4

Bring all that to a boil. When boiling, add 3/4 box Tinkyada brown rice pasta spirals, or 12 oz / 340g of brown rice pasta. In the meantime, I like to peel, chop up, and boil potatoes for mashed potatoes. Season boiled, drained, and mashed potatoes with light oat milk and seasoned salt. No butter required. I use Low Fat Oatly oat milk.

Step 5

Cook according to pasta box. I boiled mine for 15 min.

Step 6

Your "beef" and noodles is done! Serve "beef", noodles, and some broth over the mashed potatoes. For storing leftovers, store mashed potatoes, beef and noodles, and the liquid in separate glass Pyrex containers with lids in the fridge. Otherwise, the noodles get soggy. I like to use a big slotted spoon to separate the beef and noodles from the liquid for storage.