Vegan Hamburger Mac and Cheese
Easy Comforting Vegan Hamburger Mac and Cheese
Ingredients
MINCE MEAT
- 1 cup Soy Protein (rehydrated)
- 1 cup Vegan Ketchup
- 1 tbsp. Coconut Oil
- 1 tbsp. Water
- 1 tbsp. Cayenne
- Salt and pepper to taste
MACARONI& CHEESE
- 2 cups Elbow Macaroni
- 3 cups Water
- 1 tbsp. vegan butter
- 1 tbsp. Flour
- 1 cup Almond Milk (non-dairy milk)
- 2 tbsp. nutritional yeast
- 1 cup Vegan Shredded Cheese (optional)
- Salt and Pepper to taste
Instructions
- To a skillet, add coconut oil and heat over medium heat. Add rehydrated soy protein and let brown for about 2 minutes.
- Add ketchup, water, cayenne pepper and salt and pepper to taste. Stir to coat all the soy pieces and allow the mixture to cook until thick.
- Remove from the skillet and set aside.
- To a saucepot, bring the pasta water to a boil and season with a generous amount of salt. Add the pasta and let cook according to the package or until al dente.
- In the same skillet, add the butter and allow it to melt. Now that the butter has melted, add the flour and stir to combine the flour and butter until it forms a roux. Cook this for 1 minute to cook off the flour taste.
- Add the milk and stir to combine with the flour and butter mixture. Allow it to cook until it begins to thicken.
- Season the sauce with the nutritional yeast and salt and pepper. Add the shredded cheese and allow it to melt over medium low heat.
- Drain your pasta and add it to the cheese sauce along with a couple tablespoons of your “hamburger” meat mix. Turn the heat off and stir to combine.
Notes
You can make your own ketchup at home with this recipe