Vegan Cheeseburger Macaroni

Macaroni and Cheese
1 pound elbow macaroni or piccolini

¼ cup Spectrum butter flavored shortening or Earth Balance vegan margarine

1/3 cup unbleached flour 

3 cups Kikkoman unsweetened soymilk

½ cup nutritional yeast

2 tablespoons tomato paste

2 teaspoons sea salt

1 teaspoon garlic powder

1 tablespoon lemon juice

1 tablespoon agave

Vegan Ground Beef

2 cups tvp
8 cups water
1/4 cup + 2 tbsp soy sauce
1/4 cup canola oil
2 tsp oregano
2 tsp cumin
dash pepper
ketchup for serving

Bring a large pot of heavily salted water to a boil. Add macaroni and cook according to package directions. Add broccoli for the last 5 minutes of boiling and let cook until broccoli is fork tender. Drain and return to pot.

Meanwhile, in a medium saucepan, make a roux or paste by whisking the margarine and flour over medium heat for 3 to 5 minutes. Add nondairy milk, yeast, tomato paste, salt, and garlic powder to the saucepan and bring to a boil, whisking frequently. Reduce heat to low and let simmer until the sauce thickens. Adjust seasoning to taste and stir in lemon juice and agave. Toss the noodles with sauce. Top each serving vegan ground beef and ketchup.

Place dry tvp in a skillet and cover with water and soy sauce. The water should completely submerge the tvp. Cook over high heat until the water is reduced. Decrease heat to low-medium. Once almost all liquid is evaporated, add oil, and spices. Fry over low-medium heat until the chunks are firm and the mixture resembles ground beef. Stir in cabbage if using, mixing occasionally to make sure that it cooks evenly and does not stick.

Slightly altered from http://chefchloe.com/entrees/vegan-mac-n-cheese.html

http://www.vegweb.com/recipes/basic-vegan-ground-beef