Ingredients
v
1 lb vegan ground beef (Abbots)
c
8 oz chickpea macaroni pasta
y
1 yellow onion
g
3 cloves garlic
h
2 heaping tbsp tomato paste
v
3 cups veggie broth
S
Salt
B
Black pepper
I
Italian seasoning
G
Garlic powder
O
Onion powder
C
Chilli powder
S
Smoked paprika
n
⅓ cup nutritional yeast
c
½ cup coconut milk
v
½ - 1 cup vegan shredded cheese
Directions
1
For the Vegan Hamburger Helper:
1
In a large skillet, sauté the chopped yellow onion, vegan ground beef and minced garlic over medium high heat until the onion is translucent. Season to taste with salt, black pepper, garlic powder, Onion powder, Italian seasoning, chilli powder, & smoked paprika to taste.
y
1 yellow onion
g
3 cloves garlic
2
Stir in the tomato paste and cook for another minute. Then add veggie broth, Mix well and bring to boil.
h
2 heaping tbsp tomato paste
v
3 cups veggie broth
S
Salt
B
Black pepper
I
Italian seasoning
G
Garlic powder
O
Onion powder
C
Chilli powder
S
Smoked paprika
3
Pour in pasta, reduce to simmer and let simmer for 10-12 minutes.
4
Sprinkle in the nutritional yeast and pour in the coconut milk. Stir until everything is well combined and heated through.
n
⅓ cup nutritional yeast
c
½ cup coconut milk
5
Add the vegan shredded cheese and stir until melted and creamy.
v
½ - 1 cup vegan shredded cheese
6
Adjust seasoning to taste and serve hot.
