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American Cuisine

VEGAN HAMBURGER HELPER CHEESEBURGER MACARONI

Here’s a great “hidden vegetable” recipe that both kids and adults will love. Butternut squash is disguised as a rich, tangy "cheese" sauce, and Longève Unseasoned Plant-based Protein Crumbles become a savory vegan hamburger helper. Don’t be put off by the long list of ingredients… it’s easy to whip up. Look for pre-cut butternut squash to further cut down on prep time and land a winning weeknight dinner!

6-8 Servings
III Difficulty
23 Ingredients
20 MIN Preparation
45 MIN Cooking
65 MIN Total Time
Unseasoned Plant-Based Protein Crumbles
Made With Longève

Unseasoned Plant-Based Protein Crumbles

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A bowl of vegan hamburger helper cheeseburger macaroni next to a tomato and butternut squash
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INGREDIENTS

  • 1 cup walnuts
  • 3 cups peeled, chunked butternut squash
  • 1 cup peeled, chunked Yukon gold potatoes
  • 1 small onion, chopped
  • 3 cloves garlic, roughly chopped
  • 2 cups water or vegetable stock
  • 1 tsp. salt
  • ⅛ tsp. white pepper
  • 2 Tbsp. nutritional yeast
  • ½ tsp. ground turmeric
  • 1 Tbsp. white miso*
  • ⅓ cup boiling water
  • 1 cup Longève Unseasoned Plant-Based Protein Crumbles
  • 2 Tbsp. vegan Worcestershire sauce**
  • 1 ½ tsp. soy sauce
  • 2 Tbsp. tomato paste
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • 1 ½ tsp. coconut sugar
  • ¼ tsp. smoked paprika (optional)
  • 2 Tbsp. olive oil
  • 1 pound macaroni, fusilli, cavatappi or pasta of choice
  • ¼ cup chopped chives or scallions for garnish (optional)

INSTRUCTIONS

  1. Place walnuts in a small saucepan, cover with water and bring to boil. Remove from heat, cover, and let sit for 30 minutes. Strain walnuts and set aside to cool.
  2. In a large saucepan, combine squash, potatoes, onion and garlic, and cover with two cups water or vegetable stock. Bring to boil, reduce heat and simmer until vegetables are just tender, 15 – 20 minutes. Strain vegetables, reserving one cup of cooking liquid.
  3. Transfer walnuts, cooked vegetables, salt, white pepper, nutritional yeast, turmeric and miso to the bowl of a high-powered blender. Blend until completely smooth, adding a small amount of the cooking liquid as needed to achieve a thick, creamy sauce consistency.
  4. Bring ⅓ cup of water to boil. Then add Longève crumbles, vegan Worcestershire sauce, soy sauce, tomato paste, garlic powder, onion powder, coconut sugar, smoked paprika and boiling water in a heat-proof bowl. Mix well to combine thoroughly, remove from heat and let stand for 5 – 10 minutes for crumbles to rehydrate.
  5. Heat olive oil in a non-stick skillet over medium heat. Add rehydrated crumbles and cook, stirring frequently, until golden brown, about 4 – 5 minutes.
  6. Cook pasta according to package directions. Strain and return to the cooking pot.
  7. Add reserved sauce and browned crumbles to pot and mix well to coat pasta and crumbles with sauce.
  8. Serve hot,garnished with chives or scallions if desired, and enjoy!

*WHITE MIS-WHO?: Miso is a thick paste made from fermented soybeans and rice that is used to add salty umami flavor to soups, sauces and marinades in Asian cuisine. Typically you’ll find three types of miso: white, yellow and red. White miso is fermented with a large amount of rice, giving it a more mild flavor and making it most suitable for light sauces and condiments. Look for it in the Asian section of your grocery store or at an Asian market.


**VEGAN WORCESTERSHIRE SAUCE: Traditional Worcestershire sauce contains anchovies, making it unsuitable for vegetarian and vegan cooking. Luckily, there’s a vegan alternative! Look for vegan Worcestershire sauce by the traditional version in the condiments aisle. Double-check the ingredients list to ensure it doesn’t contain fish.

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