Vegan Broccoli Macaroni and Cheese

1 pound elbow macaroni
12oz broccoli florets

¼ cup Earth Balance vegan margarine

1/3 cup unbleached flour
2 3/4 cup vegetable broth 

1/4 cup WestSoy unsweetened soymilk

½ cup nutritional yeast

1 teaspoon garlic powder

1 tablespoon lemon juice

1 tablespoon agave

Bring a large pot of water to a boil. Add macaroni and cook according to package directions. Add broccoli for the last 3 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 vegetable broth, nondairy milk, and garlic powder to the saucepan and bring to a boil, whisking frequently. Reduce heat to low and let simmer until the sauce thickens. Stir in lemon juice and agave. Toss the pasta with sauce before serving.

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

Vegan McDonald's Inspired Cheeseburger

2 1/4LB Beyond Meat Plant Based Burger Patties ($5.99)
4 vegan cheddar slices (I used Daiya, $4.99)
1/4 cup diced onion (about 1 cm squares, I used red but white is usually used)
4 vegan hamburger buns (I used 365, $2.99)
4 pickle slices
ketchup
mustard

Cut patties in half and form 4 1/8lb patties. Fry patties over low heat for 2 minutes. Cut cheese into squares if needed e.g. if you don't want circle shape. Flip, add cheese, cover, and fry for another 2 minutes.
To assemble cheeseburgers, toast hamburger buns if desired. On top bun, add ketchup, mustard, 1 tbsp of diced onions, and pickle slice. Set patty cheese side up on bottom bun and place top bun on patty. Makes 4 cheeseburgers. $14 total or $3.50 each, not including condiments.
$20 total or $2.50 each if you buy another package of patties to make 8 cheeseburgers total, not including condiments.