I’ll admit it. When I was an omnivore, I used to eat Hamburger Helper. Partly because it was easy to make but also partly because it is so damn delicious. Saute the meat, add the pouch, pour in the water, add the noodles, cover and pace around for 25 minutes while it became a meal as delicious as an angel’s wing.
I don’t eat meat anymore. Nor angels.
But, I am a BeyondMeat fan and, in addition to their chicken strips (and nuggets and The Beast), they make a delicious beefy crumble. Perfect addition to chili, vegan shepard’s pie, and now, my masterpiece: The BeyondMeat Helper Classic Vegan Cheeseburger Glutenfree Macaroni.
The name alone is a mouthful.
To get the party started, finely chop one white onion (think about those onions hidden under the bun of your favorite fast food burger). Saute in a little olive oil until very soft (probably 10 minutes on medium heat). Now put your meat in them. One bag of BeyondMeat beefy crumbles and stir clockwise. Add a little water to keep things moist and at the end add a big squirt of organic ketchup. Stir and set aside.
Bring to boil 4 quarts of salted water to cook your pasta (penne, elbows or spirals). We use only Tinkyada gluten-free brown rice pasta in our house. Cook until done, drain and set aside.
In your 4-quart pot, bring to a simmer a cup of soy (or any non-dairy) milk and stir in one shredded block (or shredded bag) of your favorite vegan cheese (I use VioLife). Stir frequently as this will quickly become a sticky sauce. Just as it looks perfect (add more milk if needed) add salt, pepper and a 1/4 cup of nooch. Keep stirring as your assistant pours in the pasta. Keep stirring. Did I say stop?
Once the pasta is fully coated in cheese, stir in the BeyondMeat mixture and serve immediately (as if you wanted to wait). Tastes just like a cheeseburger … doesn’t it?
BONUS for MEATY VEGAN FOLLOWERS! For a LIMITED TIME, you can use this code 25Off2015 at checkout in the BeyondMeat swag shop to get 25% off your order!