Mexican Vegan Helper

There’s something so comforting about the combination of noodles and cheese, and many may be ashamed to admit having enjoyed some Hamburger Helper at some point in their lives. Perhaps because it brings back memories of childhood, or a more innocent time when we just ate the yummy things put in front of us without thinking about their composition.

You may not believe it, but it IS possible to make a vegan version of Hamburger Helper, and this one has a Mexican kick. The Pepper Jack Daiya sauce is gooey and good, and the veggies and whole wheat pasta make this version a lot healthier than its nostalgic counterpart. (And yes, we are aware the title sounds funny.)

Ingredients:

1 1/2 cups dry macaroni (I used whole wheat)

1 tbsp olive oil

1/2 yellow onion, chopped

1/3 small red pepper, chopped

1 white mushroom, chopped

1 clove garlic, minced

1/2 package of Yves Veggie Ground Round Mexican style

sea salt and pepper

Pepper Jack Daiya Cheese Sauce:

3 tbsp Earth Balance (or other vegan margarine)

3 tbsp flour of your choice (I used spelt flour)

1 1/2 cups almond milk (or soy milk if you prefer)

1 cup Pepper Jack Daiya

chopped green onion for garnish

Method:

Cook macaroni according to package directions.

Saute onions and peppers in olive oil on medium heat until soft. Add garlic and mushrooms and saute for about 2 more minutes. Season with sea salt and pepper. Add the Ground Round and break up into small pieces. Stir together and let heat through. Turn heat to low and stir occasionally while you make the cheese sauce.

To make the cheese sauce, melt Earth Balance and mix in flour until blended together. Add almond milk and whisk on medium low heat until it thickens. Add Daiya and whisk until it melts through.

Drain macaroni, return to pot and add the ground round mixture. Gradually mix in cheese sauce in with the macaroni and Ground Round until your desired cheesiness is reached. Garnish with green onion and serve!

~The Vegan Project

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