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Posted on October 14, 2010 by steph

So, it’s not really cold yet, but we can wish, right? And with colder weather comes heartier appetites for comfort foods like pasta, potatoes, and piles of tempeh or seitan over rice, covered in sauce.

Last winter when it was so bitterly cold, I came up with this recipe. It’s reminiscent of Hamburger Helper, but without the meat, dairy and general processed grossness of its pre-packaged predecessor.

For the pasta, I used rice penne, but rotini or macaroni would work well, too.

Hamburger Helper’s Awesomer Vegan Sister

2 cups uncooked pasta 1 small onion, diced 1/2 cup unsweetened plain almond milk 12 oz package frozen “beef” crumbles (Boca is vegan) 3/4 teaspoon cajun seasoning 1/2 teaspoon fresh ground pepper

Cheeze Sauce 1 cup unsweetened plain almond milk 1/4 cup nutritional yeast 1/4 cup flour 1 tablespoon garlic powder 1/2 teaspoon salt 1/2 tablespoon paprika 1/4 teaspoon vegan mayo 1 teaspoon cornstarch

Cook the pasta according to the package directions.

While the pasta is cooking, make the cheeze sauce. In a small sauce pan, whisk together all the sauce ingredients and cook over medium heat, whisking constantly. When it just starts to boil, lower the heat and cook until thickened. Set aside.

Cook the onion, crumbles, and cajun seasoning in a lightly oiled skillet until onion is translucent and crumbles are heated through. Add the drained, cooked pasta, almond milk, ground pepper, and cheeze sauce and cook over low heat until everything is heated through. Serves 2-4.

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← Vegan Pizzas with Daiya come to Chadra!

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