Vegan Cheeseburger Macaroni Helper

IMG_8406.jpg

Raise your hand if you ate your weight in Hamburger Helper as a child….anyone? Beuller?

Maybe it was just me?

My dad was the one who grocery shopped growing up and for the most part, the one who made dinner every night.

Our choices were normally any box of Hamburger Helper in the cabinet, Hormel Chili over rice, or some meat and potatoes. As a kid I had zero complaints. As now a vegan adult, I see the issue.

I do not think I have eaten any Hamburger Helper in nearly 25 years, but that doesn’t mean I don’t miss is from time to time, ya know for nostalgia and also because if I am being honest, it really did like it.

Lets break it down shall we. Meat, some kind of carb like noodles or potatoes, and normally some creamy or cheesy sauce. What is not to love, really. Growing up Cheeseburger Helper was my fave! So I felt it was high time I veganize it so I could relive my childhood and share one of my faves with my own kids.

IMG_8421.jpg

This recipe is super simple. All you need is 1 pound of you favorite vegan ground meat, some noodles and the easiest and most delicious vegan cheddar sauce there ever was.

This dinner comes together quickly, is hearty and full of flavor! Those are my favorite kinds of weeknight dinners.

So even though you can’t dump this all from a box with a smiling white gloved character waving at you, its almost just as easy, and in my honest opinion, way better, and now vegan! Just add a salad or another vegetable side and you have pretty healthy, filling meal in not time at all.

High five to my dad for always cooking for us and teaching me how to grocery shop and coupon, and high five to that white gloved little Hamburger Helper man and his contribution my childhood.

INGREDIENTS:

  • 1 lb ground vegan meat (I used Beyond Beef)

  • 1 small yellow onion, diced

  • 2 cups macaroni noodles

  • 2 tablespoons tomato paste

  • 2 1/2 cups water (you can also use veggie stock. If you do, eliminate the Bouillon)

  • 2 teaspoons Vegetable Than Bouillon

  • 2 teaspoons minced garlic

  • 1/2 teaspoon black pepper

  • 1 teaspoon onion powder

  • 1 teaspoon paprika

  • 2 teaspoons sugar

CHEESE SAUCE:

  • 1 cup cashews or sunflower seeds (plus water for soaking)

  • 2 cups water

  • 4 talblespoons nutritional yeast

  • 4 tablespoons tapioca or corn starch

  • 2 teaspoons smoked paprika

  • 1 teaspoon turmeric

  • 1 teaspoon salt

  • 1 tablespoon apple cider vinegar

  • 2 teaspoons light miso paste or 1 tablespoon sauerkraut (just cabbage, not the liquid)

IMG_8410.jpg

INSTRUCTIONS:

  1. Add cashews or sunflower seeds to a microwave safe container and cover in water. Microwave on high for 3 minutes. Drain water. If you do not have a microwave you can boil the nuts in a small pot of water for three minutes on the stove top.

  2. Add the nuts/seeds and remaining cheese sauce ingredients to a high speed blender or food processor and mix on high until the mixture is completely smooth and not bits or nuts or seeds remain. Set aside.

  3. In a large skillet over medium heat, add the onion and and ground vegan meat. Cook unit the meat has browned and seems cooked through.

  4. Whisk the Better Than Bouillon into the 2 1/2 cups water (or use vegetable stock.) Add the macaroni noodles, water, seasonings and tomato paste to the pan. Give it a stir. Reduce heat to low and place a lid on the pan.

  5. Allow the mixture to cook for about 10 minutes, stirring a few times or until the noodles are al dente, cooked but not quite finished.

  6. Pour the cheese sauce into the pan and stir. Allow the sauce to thicken as it heats, stirring as it begins to thicken. Allow the mixture to cook another 5 minutes or so, or until the noodles have finished cooking and the sauce has thickened and is good and creamy.

  7. Garnish with fresh parsley or even cilantro (thats my fave) and serve. Store any leftovers in the fridge for up to 4 days.

If you like this recipe, then try these:

IMG_8400.jpg