Vegan Cheeseburger Macaroni

Yield 3-4 servings

For the cheese:

  • 1/2 head of cauliflower (white or orange), broken into florets
  • Olive oil spray
  • A few dashes of garlic powder
  • A few dashes of smoked paprika
  • Salt and pepper, to taste
  • 1/2 cup macadamia nuts (if not using a high-speed blender, soak in water for 1 hour prior)
  • 1 cup nondairy milk
  • 1 cup vegetable broth
  • 1/2 cup nutritional yeast
  • 2 teaspoons stone ground or dijon mustard
  • 1 tablespoon rice vinegar
  • 1 tablespoon oil-packed sun-dried tomatoes

For the pasta:

  • 8-ounces of pasta of choice (use gluten-free, if necessary)
  • 1 teaspoon olive oil
  • 1/2 yellow oinion, chopped
  • 1 cup chopped red bell pepper
  • 1 package Beyond Meat Beefy Crumbles (or meat substitute of choice)
  • 2 tablespoons liquid aminos
  • 2 teaspoons vegan worcestershire sauce
  • 1 teaspoon dried thyme
  • Pepper, to taste
  • Chopped green onions for garnish (optional)
  • Chopped avocado for garnish (optional)

1. Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Spread the cauliflower florets out on the sheet. Spray with olive oil and sprinkle the garlic powder, paprika, salt and pepper. Toss to fully coat. Roast for 20 minutes, flipping once halfway through to ensure even cooking. Remove from the oven and let cool for a couple minutes.

2. While the cauliflower is in the oven, add the rest of the sauce ingredients to a high-speed blender or food processor and blend/process until smooth. Leave in the blender.

3. Bring a medium pot of water to a boil. Once boiling, add the pasta and cook until al dente, about 7 to 8 minutes. Remove from heat, drain off the water, rinse with cold water and drain again. Set aside until ready to use.

4. Once you’ve got the water boiling for the pasta, you can cook the beefless crumbles. Heat the olive oil in a large shallow sauce pan over medium heat. Add the onion and cook until almost translucent. Add the bell pepper and the crumbles and stir until combined and the frozen crumbles have broken up. Add the liquid aminos, vegan worcestershire sauce and thyme. Cook, stirring occasionally, until the liquid has cooked away and the crumbles are heated through. Add pepper, to taste. Remove from the heat.

5. Once the cauliflower has cooled for a couple minutes, add it to the sauce and blend/process until smooth. Pour about half of the sauce over the beefless crumbles and stir until combined. Add in the pasta and stir until combined. If you want it to be saucier, add more sauce until you have your desired consistency. I used just a tiny bit more than half. Any leftover sauce can be frozen or kept to add to more pasta (or maybe even to pour over some roasted veggies!) at a later time. Serve immediately. Leftovers can be chilled in an airtight container for 3 to 4 days.

6. Enjoy!