Vegan Buffalo Wing Macaroni Hates Cheese

1 box elbow macaroni
2 cloves garlic
1 large onion
2 cups nutritional yeast
1 cup soy milk
4 tablespoons margarine
4 tablespoons tomato sauce
1 teaspoon wet mustard
2 pinch chopped basil
1 teaspoon salt
1/2 teaspoon pepper
olive oil
Frank's red hotsauce
pinch of flour
Vegan Chik'n (lightlife chick'n strips)
1 bag frozen broccoli 
2 roma tomatos
1/2 bag Daiya cheddar cheese
bread crumbs


Preheat oven to 425 degrees.


Throw the elbow macaroni into boiling water, following directions on the box. 


Place fake chicken, Frank's red hot (enough to cover strips and leave some extra), 2tbs of margarine, a tbs of olive oil in a frying pan. Let strips fry up, if the are in larger strips start cutting them into smaller pieces with a spatula. once strips have started cooking thoroughly, add a pinch of flour to absorb extra oil/hot sauce. Heat on low from this point on or on off once strips start to brown.

Dice the onion and garlic. Lightly cover the bottom of a small pot with oil or a tablespoon or two of margarine and fry the diced onion and garlic at medium-low until onion is transparent. At this point, pour the nutritional yeast and soymilk into the pot. Add the rest of the ingredients, somewhat in the order listed above, while mixing the contents on low heat. Continue heating the sauce for a couple minutes, stirring every so often. The macaroni should be done, so strain it. Pour sauce over macaroni. Let sauce and pasta marinate for a few minutes. Add buffalo strips and 1/4 a bag of Daiya cheese. Mix.

Place this mixture into a Pyrex dish. Garnish with sliced roma tomatoes, 1/4 bag of Daiya cheese, bread crumbs and Frank's red hot. Bake for 15 minutes. Serve and enjoy because this is amazing!