1 package macaroni , noodles regular or gluten free
2 medium sized potatoes, peeled
2 medium to large carrots
1/2 cup sauerkraut
3 tablespoons nutritional yeast
2 teaspoons miso paste
1 tablespoon apple cider vinegar
1 teaspoon turmeric
2 teaspoon smoked paprika
1 teaspoon salt and a dash of pepper
1/4 cup cooking liquid from vegetables
Dice and boil potatoes, carrots, and onion until softened
Add cooked and drained vegetables to a high speed blender or food processor with the rest of the ingredients.
Blend on high until completely smooth
Mix sauce with cooked noodles and transfer to a 9x13 baking dish
Bake at 350 degrees for 20 - 30 minutes or until the top begins to brown.
Optionally you can add bread crumbs, vegan shredded cheddar, or both to the top before baking!