• Thee Burger Dude

Vegan Cheeseburger Macaroni

Updated: Jul 26


Let's VEGANIZE some Hamburger Helper!


Growing up, I don't remember eating Hamburger Helper as much as I probably should. Not entirely sure why as my parents both worked full time and wouldn't get home until 6 and often times didn't want to spend too much time cooking. We would have tons of macaroni and cheese and they would even sneak tuna and peas in there! I was a picky eater and didn't like stuff to touch on my plate, much less be combined, so I'd spend about 10 minutes picking out all the tuna and peas. Perhaps that's why they never tried it? Which is weird, because I'm sure I would've loved this!


Because honestly, what's not to love about Mac n' Cheese and Vegan Beef? A match made in heaven if you ask me! This recipe is super easy, and you only need 1 pot or skillet.


For the vegan meat, I used the Beefy Crumbles by Alpha Foods. They are as easy to prepare as they are delicious!





This post was sponsored by my friends at Alpha Foods! They have a bunch of great plant-based products which you can check out HERE!


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This post contains affiliate links, at no additional cost to you! Anything I earn will be put back into making recipes and videos for y'all. Thanks buds!


Recipe

Makes 4 Servings

Cooking Time: 30 - 40 minutes


  • 1/2 onion (diced)

  • 5 cloves garlic (minced)

  • 4 Tbsp of vegan butter (divided in half, so 2 sets of 2 Tbsp)

  • 1 Package Alpha Foods Beefy Crumbles

  • 2 Tbsp nutritional yeast

  • 1/2 Tbsp garlic powder

  • 1/2 Tbsp onion powder

  • 1 tsp smoked paprika

  • 1/2 tsp garlic salt

  • 1/2 tsp turmeric

  • 1 Tbsp ketchup

  • 1/2 Tbsp dijon mustard

  • 1 Tbsp hot sauce

  • 1 Tbsp chipotle in adobo

  • 1/2 tsp vegan worcestershire sauce

  • 8 oz pasta (Elbow Mac or Cavatappi)

  • 2 cups beefless broth (or veggie broth)

  • 8 oz vegan cheese shreds

  • 1/4 cup vegan sour cream


INSTRUCTIONS


  1. In a large skillet over medium heat, melt 2 Tbsp of the butter and then add the onions. Cook until translucent, about 5 minutes or so.

  2. Add garlic and cook for 1 minute, careful not to burn the garlic.

  3. Add the other 2 Tbsp of butter along with the vegan beefy crumbles and cook until browned, about 6 minutes.

  4. Add the nutritional yeast, garlic powder, onion powder, smoked paprika, garlic salt, and turmeric. Stir to combine and cook for a minute.

  5. Add the ketchup, dijon mustard, hot sauce, chipotle in adobo and worcestershire sauce. Stir to combine.

  6. Add the uncooked pasta and beefless (or veggie) broth. Bring to a low boil, then cover and simmer on medium low until pasta is cooked through, about 10 minutes.

  7. Add the vegan cheese shreds and sour cream, stir until cheese melts. Add more broth or plant milk if you want it creamier.

  8. Serve immediately and ENJOY!

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