Vegan Cheeseburger Macaroni
Ingredients
- 3 cups dried elbow macaroni pasta
- 1/2 cup potato, peeled and cubed
- 1/2 cup carrot, peeled and chopped
- 2 tbsp olive oil, divided
- 1 medium cooking onion, finely chopped
- 2 cloves garlic, minced
- 1 lb Meatless Farm Co. plant-based ground
- 1-14oz can crushed tomatoes
- 1 no-beef or vegetable bouillon cube
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp dijon mustard
- 1/2 tsp chili powder
- 1/2 tsp freshly ground black pepper
- 1/4 cup soy milk, plus extra as needed
- 1 tbsp olive oil
- 1 tsp lemon juice
- 2 tbsp nutritional yeast
- Sea salt to taste
- 1 cup vegan shredded cheese of choice, optional
- 1/4 cup Italian parsley, chopped
Preparation
Cook elbow macaroni according to package instructions until al dente
In a separate pot, boil potato and carrot until soft, about 10-15 minutes; drain and blend with soy milk, 1 tbsp olive oil, lemon juice, nutritional yeast, and salt to create a smooth cheese sauce
Heat 1 tbsp of the divided olive oil in a large skillet over medium heat; add chopped onion and minced garlic, sauté until softened and fragrant, about 3-5 minutes
Add plant-based ground to the skillet and cook, breaking it up with a spoon, until browned and heated through, about 5-7 minutes
Stir in crushed tomatoes, bouillon cube (dissolved in a little hot water if needed), paprika, onion powder, garlic powder, dijon mustard, chili powder, and black pepper; simmer for 10 minutes to blend flavors
Combine the cheese sauce with the meat mixture in the skillet, stirring well to incorporate
Add the cooked pasta to the skillet, mix thoroughly, and heat through; adjust consistency with extra soy milk if needed
Optionally, stir in vegan shredded cheese until melted, and garnish with chopped Italian parsley before serving