Vegan Hamburger Cheese Casserole

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Ingredients (use vegan versions):


  • noodle of choice (I like vegan shells)
  • vegan ground beef
  • 1 stick non-hydrogenated vegan margarine
  • some soymilk
  • 3 tablespoons nutritional yeast
  • 1 table spoon flour
  • about half a table spoon of arrow root
  • about half a table spoon of olive oil
  • salt to taste
  • pepper to taste
  • garlic (optional)
  • onion (optional)

Directions:


Sorry for not using exact
measurements, and the ones listed are
probably off, but just experiment.


Also, I make it with 2 pans. First
thing, get the noodles on the stove,
then find a small pan (maybe 8 inches
or so) for the beef/vegan cheese.


Ok, boil the noodles and cook the
ground beef as normal, not really hard
to do and I feel it unnecessary to list
how to. With the vegan ground beef though I add
some onion and garlic powder as well
as some cayenne pepper (or real onion
and garlic would be better, but I was
lazy)


The vegan ground beef doesn’t take that long
to finish, so put it in a bowl when
it’s done and re-use the pan for the
vegan cheese.


Vegan Cheese:


Melt the stick of vegan margarine and put in
the olive oil and soymilk. Wait until
it almost boils. Add the nutritional
yeast, flour, and arrowroot and wait
until it gets pretty thick and kinda
weird looking. Then add in the salt
and stir.


The noodles should be done by now so
drain em and add all three together.
it’ll look pretty… unique and
generally not too appetizing. In fact,
there’re times when you can
distinguish the noodles from the meat
from the vegan cheese and it all seems to
blend into one big concoction somehow.
Yeah, so it’s not too good on the
eyes, but even my meat eating friends
like it. They say it doesn’t match up
to the real thing, but not many
substitutes do.


Serves: however many you want


Preparation time: 20ish minutes

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