Vegan Beyond Meat Hamburger Helper

3 quarts water (try 2.5 quarts next time)
4 not beef bouillon cubes (try 3 cubes next time, I used Edward & Sons, 3,720 mg sodium total)
8 oz Beyond Meat plant-based patties (700 mg sodium total)
1 yellow onion, peeled and diced
6 oz can tomato paste (I used Hunt's, get no salt added if available, 125 mg sodium total for reg)
2 tsp garlic powder 
2 tsp chili powder

1/2 tsp garlic salt (try 1/4 tsp next time, 980 mg sodium total)
16oz box uncooked elbow macaroni (I used Barilla, reg or whole grain)
1 cup Daiya cheddar shreds (960 mg sodium total)
1/4 cup nutritional yeast
2 tbsp unsweetened almond milk (16 mg sodium total)
freshly ground pepper

In a large pot, bring water to a boil. Add bouillon cubes, reduce heat, and simmer for one minute. Remove from heat and transfer to a pitcher

In the same pot over high heat add the beyond beef and break apart with a meat chopper or spoon. Bring to a simmer, mix in onions, and reduce to medium-high heat cooking until the beyond beef has browned (about 7-10 minutes)

Stir in the tomato paste, garlic powder, chili powder, and garlic salt

Add in the broth and increase the heat to high. Once it starts boiling, add in the macaroni.

Reduce the heat so it's not furiously boiling (a rapid simmer is good). I ended up cooking mine over medium heat. Let it cook uncovered for 30 minutes (or 20 min if 6 cups) until the pasta is tender and most of the liquid has been absorbed stirring every couple of minutes

Remove from heat. Mix in cheddar shreds until melted. Add in nutritional yeast, almond milk, and pepper

6501 mg sodium total for whole pot

Makes 8 servings

813 mg sodium per serving (35% daily value)

Altered from https://www.saltandlavender.com/homemade-hamburger-helper-recipe/

For smaller portion of macaroni:

6 cups water (1.5 quarts)
2 not chicken low sodium or not beef bouillon cubes (I used Edward & Sons)
8 oz Beyond Beef plant-based ground
1 onion, diced
6 oz can tomato paste
1 tsp garlic powder
1 tsp chili powder

1 tsp garlic salt (halve if not beef bouillon)
2 cups uncooked elbow macaroni
1 cup Daiya cheddar shreds
2 tbsp nutritional yeast
1 tbsp unsweetened almond milk
freshly ground pepper