Vegan Recipe - Quick & Easy "Cheeseburger" Mac

My favorite day of each month is the first Friday ... that's the day I get to share a fabulous meatless recipe with you ... usually from a fantastic guest chef. So why does a green living blog post recipes? That's easy ... eating meatless meals is one of the easiest ways to walk a little gentler on the earth because, simply put, it takes less resources to produce one pound of plant-based food as opposed to one pound of animal-based food.

This month I'd like to introduce you to Nicki. Some of you might already know her as Nicki Woo - The Home Guru. She has been a #CTWW participant and supporter for quite some time. Visiting Nicki's site is pure pleasure. She posts a ton of recipes and each one comes with a delightful story. For example, in this POST you'll find a fabulous recipe for Lemon-Mint Slush along with a great story about a sick child, special "sick" treats and how mom's slushes are more special than McDonald's. Recipes aren't her only "thing" though ... you'll find posts on crafts, like this ONE on how to make an autumn wreath ... or this POST where she makes a buried witch topiary (oh you gotta see it). Sprinkled liberally throughout her blog, one will find photos of her beautiful family.

But we're here to talk about recipes, right? Nicki shares her culinary expertise with recipes such as Chicken Lo Mein, Beef and Broccoli Stir Fry and Alligator Gar Balls. WAIT A MINUTE!!! THESE AREN'T VEGAN!!! Nope ... Nicki is a "sometimes vegan", proving once again that one can make a difference with occasional meatless meals.

She has graciously agreed to share one of her vegan dishes with us. She chose this recipe because, in her words, "... in a few short weeks, summer will be ending and we all could use some good weeknight recipes that satisfy and are quick to make from pantry items". So ... check out this recipe and then head on over to Nicki's place and browse around ... I know you'll love it there!


Quick and Easy Vegan "Cheeseburger" Mac

Ingredients:

14-16 oz. of Macaroni (I like 100% Whole Wheat or Barilla Plus)
12 oz. of Vegetarian "Beef" Crumbles
1 14 oz. can Crushed Tomatoes
1 TB olive oil
1 medium onion, chopped
1 TB Chili Powder
1 cup Soy Milk
2 TB Vegan Margarine
2 TB flour
1 teaspoon Garlic Powder
Salt and Pepper, to taste

Directions:

1. Prepare Macaroni according to package directions. Be sure to salt the water.
2. In a large skillet, over medium heat, heat olive oil. Add "Beef" crumbles and onion and cook for 3-5 minutes, or until the onion is translucent. Add Chili powder, stir, and then add the crushed tomatoes. Cover and continue to simmer on low while you make the "cheese" sauce.
3. To make the "cheese" sauce, place another pan on low heat. Add margarine and allow to melt. In a separate bowl, add the flour to the cold soy milk and whisk to combine. Slowly pour the milk mixture into the pan with the butter, while whisking continuously to prevent lumps. Sprinkle in garlic powder, continue to whisk allowing the sauce to thicken. Remove from heat.
4. Combine macaroni, "cheese sauce" and "beef" tomato mixture. Season with salt and pepper and serve!

Also great warmed in the oven at 350 F for 15-20 minutes, and then sprinkled with Vegan Cheese. Total Comfort Food!

I'd like to thank Nicki for sharing that delicious recipe with us.

If you have a vegan recipe that you'd like to share, please email it to me HERE. And for all the recipes we've shared on this site, please click the tab at the top of this blog.

Happy eating everyone ...