Vegan Tabitha Brown

Ingredients:
1 cup diced onion
1 cup diced carrots
1 cup diced celery
1 tbsp olive oil
2 cloves of garlic, minced
1 tsp dried thyme
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp red pepper flakes
1 can of diced tomatoes
1 can of kidney beans, drained and rinsed
1 can of corn, drained
2 cups vegetable broth
Salt and pepper to taste
1 tbsp nutritional yeast
1 tbsp vegan butter
1 tbsp all-purpose flour
2 cups unsweetened non-dairy milk
2 cups cooked elbow macaroni
1 cup vegan cheddar cheese, shredded (optional)
Instructions:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery and sauté for 5-7 minutes, or until softened.
Add the garlic, thyme, basil, oregano, and red pepper flakes and sauté for another minute.
Stir in the diced tomatoes, kidney beans, corn, and vegetable broth. Season with salt and pepper to taste. Bring to a simmer and let cook for 15 minutes.
In a separate pan, melt the vegan butter over medium heat. Whisk in the flour and cook for 1-2 minutes. Slowly add the non-dairy milk, whisking constantly, and bring to a simmer. Cook for another 2-3 minutes, or until thickened.
Stir the nutritional yeast and white sauce into the pot with the vegetables. Add the cooked macaroni and stir until well combined.
If desired, top with vegan cheddar cheese and put the pot in the oven, broil for a minute or 2 to get a nice golden brown cheese on top.
Serve and enjoy your vegan version of Tabitha Brown’s recipe!
This recipe is vegan friendly, you can use vegetable broth instead of chicken broth, and non-dairy milk and butter for the white sauce. You can also use vegan cheddar cheese or any other vegan cheese of your choice. This recipe is hearty, comforting and delicious!