Back in my pregan days, I used to buy boxes of Hamburger Helper and mix in veggie burger crumbles in place of the meat. That was dinner. These days, I can't imagine eating a supper centered around instant cheese powder from a box (except for those Road's End Organics vegan mac & cheeses meals ... those are pretty tasty in a pinch). But no worries .... I can still have my Cheesy Burger Mac:
This homemade version of the comfort food classic will be included in my cookbook. The little cheesy chunks peeking out is Daiya cheddar shreds, an optional but delicious ingredient. The sauce is super cheesy without the addition of packaged vegan cheese, but I believe everything is better with a little Daiya. I used quinoa pasta this time because I adore that stuff, but whole wheat elbow macaroni would work too.
I served my burger mac with Caramelized Brussels Pecan Saute:
Another cookbook tester that I've featured on the blog several times. I've been tweaking the recipe, looking for the best way to cook the sprouts all the way through while still achieving that sexy caramelized effect. I've finally nailed it. Yea!
By the way, Tasha at Voracious Vegan is giving away one of those fancy new-fangled TofuXpress tofu presses. Head to her blog for details.