Cheeseburger Macaroni - Vegan, Gluten-Free & Nut-free
Macaroni and no-beef grounds drenched in a creamy, rich and cheesy sauce. Can you say, "Vegan Hamburger Helper"?! Picky eater approved and bound to be a family favorite.
Ingredients
- 1 (340g) box macaroni - I used Catelli gluten-free
- 4 cups no-beef grounds - I used Gardein frozen brand
- 1.5 tsp neutral oil
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 cup no-beef broth - veg broth works fine too
- 1/4 cup butter - I used Melt brand
- 2 tbsp 1 to 1 Gluten Free Flour - I used Bulk Barn brand
- 1 can full fat coconut milk
- 2 tbsp nutritional yeast
- 1/2 cup grated cheddar - I used Daiya cheddar block style
- 1/2 tsp smoked paprika
- 1/2 tsp ground mustard
- 1/2 tbsp fresh lemon juice
- salt & black pepper to taste
Instructions
- Cook pasta according to manufacturers instructions, drain and set aside.
- Heat the oil in a large skillet over medium-high heat and add the grounds, onion and garlic. Cook until grounds have lightly browned, then add HALF the broth. Cook for another 2-3 minutes, or until most broth is absorbed.
- Stir in butter and flour, stirring well to incorporate. Once flour and butter are blended into grounds, add full-fat coconut milk.
- Add all other remaining ingredients and combine well. Pour pasta into sauce and toss to combine.
Notes
* Using a quality full-fat coconut milk is going to make a big difference in this dish. STRONGLY recommend Aroy-D or Grace brands. These two do not have an overly strong coconut-y taste and are thick but melt into the sauce so nicely! ** If you frequent my blog or social media, you'll know that I adore Daiya block cheeses. They taste so different then their pre-grated products and add a much more authentic taste to sauces. However, use whatever works for you in this recipe!