Hearty “Hamburger” Macaroni and Cheese

Hearty “Hamburger” Macaroni and Cheese

Hearty “Hamburger” Macaroni and Cheese

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!

Hearty “Hamburger” Macaroni and Cheese

Yields 5-6 servings


1 (16 oz.) organic Conchiglie pasta, cooked

“Beef” Mix:

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

Cheese Sauce:

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


  1. Combine all cheese ingredients and blend until smooth. Serve either hot or cold
  2. In a sauce pan, add avocado oil and onion; sauté for 5 minutes. Add the garlic and cook for additional 1 minute.
  3. Add the haché and the water; allow to cook for 2-3 minutes.
  4. Cook pasta according to the packaged directions. Once done, drain and add to a bowl.
  5. Combine cheese sauce, “beef” mix, and pasta. Garnish with chopped green onions.
  6. 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.

Baked Macaroni and Cheese

Baked Macaroni and Cheese
Baked Macaroni and Cheese

Plant-based alternatives are just as good if not better if you ask me. This Mac n Cheese with freshly steamed peas and sliced mushrooms is the perfect way to end any day. Baked with a thin layer of breadcrumbs, parsley, and Parmesan cheese till its brown and bubbling- you’ll be scooping till it’s all gone! Being able to have your favorite foods doesn’t have to end when you go vegan, which is why I am excited to share this delicious vegan mac!

Baked Macaroni and Cheese

Yields 3-5 servings


1/2 box Barilla Macaroni pasta, cooked

2 cups cashew milk

4 Tbsp. butter

1 Tbsp. King Arthur organic flour

1/3 cup nutritional yeast flakes

1-2 garlic cloves, minced

1/4 cup fresh parsley

1/2 cup baby Bella mushrooms

1 small onion, chopped

2/3 cup fresh peas, steamed

3/4 tsp. Vitacost Himalayan Fine Pink Salt

1/2 cup Panko breadcrumbs

1-2 Tbsp. melted butter

1 tsp. fresh parsley, chopped for breadcrumbs

1 Tbsp. Parmesan cheese, chopped


  1. In a pan on medium-high heat, add butter, onions, mushrooms, garlic, and sauté for 3-5 minutes. Add in the flour and stir for an additional 2 minutes.
  2. Slowly pour in the cashew milk, peas, and nutritional yeast. Whisk mixture until it is smooth and has thickened. Add the parsley and stir.
  3. Pour the cheese sauce over the pasta and mix.
  4. In a casserole dish, add the Maceroni and Cheese; topped with breadcrumb and butter mixture.
  5. Bake for 20 minutes or until top is golden brown.
  6. Serve with side of choice.

Chef’s tip: This would be great with bbq pulled jackfruit rolled in a spring roll wrap!

Pasta Fazool (Pasta e fagioli)

Pasta Fazool

Pasta Fazool

With the weather starting to get colder, I thought now would be a great time to break out one of my favorite family recipes: Pasta Fazool (pasta e frasule)! This dish brings back so many memories of family dinners with my Nana cooking this soup for us all. This old school “peasant” dish has really become a staple in my life as a go-to comforting meal, especially when I want a taste of home. Get ready to break out some crusty bread to scoop up all this soupy goodness! I hope that you all enjoy this recipe as much as my family and I do.

Pasta Fazool


2 cans northern beans (juice in)

2 Tbsp. tomato sauce, canned or homemade

2 cup vegetable broth

2-3 cloves garlic, (sliced)

1/4 cup avocado oil

1 cup onion, chopped

1-2 tsp. oregano, to taste

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

2 cans of water for EACH can of beans

1-1/2 to 2 cup Ditalini Macaroni, cooked


  1. In a medium soup pot on medium heat, add olive oil and diced onions. Sauté for 5-7 minutes or until onions are translucent.
  2. Next, add all above ingredients (except for Ditalini macaroni). Bring to a boil and then reduce to medium-low stirring occasionally for 5 minutes.
  3. Slowly add the cooked Ditalini macaroni to the soup. Note: Start by adding 1-1/2 cups and see how the thickens turns out. If you desire a thicker soup, add remaining 1/2 cup macaroni.
  4. After 10-15 minutes of simmering, remove from heat and serve with choice of bread (or my personal favorite: pizza!)

Chef’s tip: the more macaroni you add to the soup the thicker the soup will get.