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Vegan Cheeseburger Macaroni

  • Prep Time:
  • 20 min
  • Cook Time:
  • 45 min
  • Yield:
  • 6-8 servings

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 Original Plant-based Protein Crumbles are transformed into savory burger bits. 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!

View PDF version with nutrition facts.

Ingredients

Plant-based Protein Crumbles

Unseasoned

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  • 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
  • 1/8 tsp. white pepper
  • 2 Tbsp. nutritional yeast
  • ½ tsp. ground turmeric
  • 1 Tbsp. mellow white or chickpea miso
  • 1 cup Longève Original 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)
  • 1/3 cup boiling water
  • 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 ½ hour. 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. Combine Longève crumbles, 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, 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 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!

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