A jazzed up version of the classic boxed hamburger macaroni that is just as easy and quick, but vegan-friendly and better than ever!
Ingredients
1 LB pasta noodles of choice
2 TBS avocado oil
1 large red onion, chopped
1 jalapeno, seeds removed and diced
1 anaheim pepper, diced
1 large yellow bell pepper, diced
5-6 cloves garlic, minced
1 LB vegan beefless crumbles
2 tsp each - smoked paprika and mustard powder
1 tsp each - garlic powder, onion powder, chili powder, fresh ground black pepper, and dried parsley
1 TBS tomato paste
3 cups diced fire roasted tomatoes
2 cups unsweetened non-dairy milk
4 tsp vegetable beef bouillon base or vegetable bouillon
3 cups vegan cheddar shreds
Fresh minced parsely, for garnish
Fresh minced chive, for garnish
Sea salt to taste
Instructions
Cook pasta according to package directions. Drain, but do not rinse - making sure to reserve 2 cups of the pasta water. Set pasta water aside.
In a skillet on medium high heat, add oil. Once the oil is hot, add onion and saute, stirring often, until onions are translucent and slightly caramelized and browned at the edges, about 10 minutes.
Add peppers and garlic. Saute until the garlic is fragrant, about 3-5 minutes,
Reduce heat to medium.
Add beefless crumbles, seasonings, tomato paste, fire roasted tomatoes, non-dairy milk, and bouillon paste. Stir to combine. Add the vegan cheese shreds and 1 cup of reserved pasta water. Simmer until the cheese melts into the sauce, stirring frequently, about 5-7 minutes.
Once all the cheese has melted, toss the cooked noodles into the sauce. If it still seems too thickm add a bit more of the reserved pasta water.
Taste and adjust seasonings, adding salt at this point if you wish to do so,
Serve hot and garnish with minced parsely and chives.
ENJOY!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-hamburger-helper-cheeseburger-macaroni/