Vegan Cheeseburger Macaroni

8 servings (~$16)

16 oz Barilla elbow macaroni ($1)

8 oz Beyond Meat patties ($6)

7.1 oz Daiya cheddar shreds ($5)

10 oz Shredded Green Cabbage Coleslaw (I used Signature Farms Angel Hair from Vons, $1)

1/2 large red onion, diced (or 1 small red onion, diced, $1)

1/2 cup vegenaise ($1)

1/4 cup ketchup (I used Japanese ketchup)

2 tbsp sweet pickled relish

Bring 3 quarts of water to a boil

Add macaroni, cook for 6 minutes, and drain

Meanwhile, defrost beyond patties if frozen

(I used weight defrost 6 oz in the microwave)

In a frying pan, break up beyond patties with a meat chopper 

Cook over medium heat until browned on both sides and break up again with meat chopper

Mix beyond patties, cheddar, cabbage, and onion into warm drained macaroni until cheddar is melted

Cook over medium heat to melt cheddar if needed

Remove from heat and stir in vegenaise, ketchup, and relish until incorporated

Fills two 7 cup pyrex containers for storage

1 serving (~450 cal, ~$2 per serving, ~1 3/4 cups per serving)

2 oz Barilla elbow macaroni (200 cal, 1/2 cup uncooked, ~ 1 1/2 cups cooked)

1 oz Beyond Meat patties (65 cal)

3 1/2 tbsp Daiya cheddar shreds (70 cal)

1.25 oz Shredded Green Cabbage Coleslaw (I used Signature Farms Angel Hair from Vons)

1/16 large red onion, diced (or 1/8 small red onion, diced)

1 tbsp vegenaise (90 cal)

1/2 tbsp ketchup (I used Japanese ketchup)

3/4 tsp sweet pickled relish