Vegan Bugar Mac Salad

Ingredients:
4 vegan burger patties
4 cups macaroni pasta
1 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
2 cups vegan cheddar cheese shreds
2 cups unsweetened almond milk
2 tbsp all-purpose flour
2 tbsp nutritional yeast
1 tsp paprika
1 tsp dried thyme
Salt and pepper to taste
2 tbsp breadcrumbs
2 tbsp vegan butter, melted
Instructions:
Preheat oven to 375°F.
Cook macaroni pasta according to package instructions until al dente. Drain and set aside.
In a large saucepan, heat olive oil over medium heat. Add onion, garlic, red and green bell peppers, and cook until soft and translucent, about 5 minutes.
In a small bowl, whisk together almond milk and flour until smooth.
Add the almond milk mixture to the saucepan with the vegetables and stir until well combined.
Stir in the vegan cheddar cheese, nutritional yeast, paprika, dried thyme, salt, and pepper. Cook until the cheese is melted and the mixture is smooth and creamy, about 5 minutes.
Stir in the cooked macaroni pasta and transfer the mixture to a 9×13 inch baking dish.
Place the vegan burger patties on top of the macaroni mixture.
In a small bowl, mix breadcrumbs and melted vegan butter. Sprinkle the breadcrumb mixture over the burgers.
Bake in preheated oven for 25-30 minutes, or until the top is golden brown.
Let cool for 5 minutes before serving. Enjoy!
Vegan Pasta Salad Recipe:
Ingredients:
8 oz whole wheat pasta
1 cup cherry tomatoes, halved
1 cucumber, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1/2 cup Kalamata olives, pitted and chopped
1/2 cup fresh parsley, chopped
1/2 cup fresh basil, chopped
3 tbsp red wine vinegar
3 tbsp extra virgin olive oil
1 clove garlic, minced
Salt and pepper to taste
Instructions:
Cook the pasta according to package instructions until al dente. Drain and rinse with cold water. Set aside.
In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red and yellow bell peppers, Kalamata olives, parsley, and basil.
In a small bowl, whisk together red wine vinegar, olive oil, garlic, salt, and pepper.
Pour the dressing over the pasta mixture and toss to coat.
Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve chilled.