There is something about macaroni and cheese that we all can relate to. Whether it’s the creamy cheese sauce or the crispy top baked with breadcrumbs and more cheese, we all have our go-to version. My plant-based “hamburger helper” recreation uses sunflower haché by Sunflower Family. This type of protein is made from dehydrated sunflower kernels. If you haven’t already decided what you’re making this week, I highly suggest this!
Yields 5-6 servings
1 (16 oz.) organic Conchiglie pasta, cooked
1 box Sunflower haché
1 medium onion, diced
1 garlic clove, minced
1 Tbsp. avocado oil
1 cup water
1/2 tsp. Vitacost Himalayan Fine Pink Salt
1/4 tsp. ground black pepper
fresh parsley, to garnish
2 cups potatoes
1 cup carrots, chopped
1/2 cup filtered water
1/3 cup avocado oil
1 Tbsp. lemon juice
1/2 cup nutritional yeast
2 tsp. Vitacost Himalayan Fine Pink Salt
1/4 tsp. onion powder
1/4 tsp. garlic powder
pinch of smoked paprika
- Combine all cheese ingredients and blend until smooth. Serve either hot or cold
- In a sauce pan, add avocado oil and onion; sauté for 5 minutes. Add the garlic and cook for additional 1 minute.
- Add the haché and the water; allow to cook for 2-3 minutes.
- Cook pasta according to the packaged directions. Once done, drain and add to a bowl.
- Combine cheese sauce, “beef” mix, and pasta. Garnish with chopped green onions.
- Serve immedietly.
Chef’s tip: if you don’t have and haché, feel free to use another mock “meat” alternative: mushroom, lentils and walnuts, or your own personal favorite choice.